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Spend National Pretzel Day in Port Chester

Posted by editor on 04/25/19

There are so many choices of pretzels now available it is sometimes hard to choose.  What types of pretzels do you keep on handy in your Castle kitchen?

Some say monks created the pretzel as a reward for those learning prayers in and around 610 AD. The folds of the dough are representative of crossed arms over the chest. They called the crisp treat “pretiola” meaning “little reward” in Italian. Others in France and Greece claim its origin from communion bread used in ancient monasteries. Luckily, for us in the 19th century the immigration of the Pennsylvania Dutch brought to America their love and craft of pretzels. Pennsylvania is still the center for pretzel production in America and has a museum dedicated to their love for the baked dough. At many Oktoberfest we see necklaces made of pretzel twists and worn throughout the festivals – after all folks need their hands free to hold steins of beer!

To fulfil the craving for a big soft pretzel and a craft beer, just a few minutes from your Castle apartment, head to Village Beer Garden just outside of the Station House found inside the Port Chester Train Station, a landmark since 1890. They offer a German-American menu with traditional beer garden favs from schnitzel to bratwurst and of course PRETZELS! Try their now famous house-made soft pretzel with beer cheese and honey mustard dipping sauces.

Want to try making your own soft pretzels in your spacious Castle kitchen – here is a simple recipe to have you rolling in the dough.

 

Soft Pretzel Recipe

 

1 envelope rapid rise yeast

1½ cups water (85-100 degrees)

3/4 Tablespoon sugar

3/4 teaspoon salt

4 cups all-purpose flour

Coarse salt (if desired)

1 cup boiling water

2 Tablespoons baking soda

 

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In a large bowl (or standing mixer), dissolve yeast in ½ cup warm water and add dry ingredients. Add enough of remaining water to make the dough tacky and knead until a ball forms. Cover and let rise in a warm space until doubled. Pre-heat oven to 475°. Divide into 12 pieces. Roll each piece into a long rope about 18 inches long and form circle with the two ends at the top. Loosely twist the two ends together twice. Draw the twisted end down to the bottom of the circle to form the pretzel. Bring the water and baking soda to a boil and dip each pretzel one at a time into water mixture for 30 seconds. Remove and place on a parchment-lined baking sheet and sprinkle with coarse salt if desired. Bake for 10-15 minutes, or until golden brown. Enjoy while hot with a cold brew!

 

No matter which pretzels you decide to take a big bite out of on April 26th tag your photos with #thecastleportchester and #NationalPretzelDay on social media to share your love of pretzels.

 

Village Beer Garden

Station House

3 Broad Street

Port Chester, NY 10573

914-939-4500