From soft to hard: the pretzel evolution

By The pretzel has had a twisted path from Germany to global snack food. Craig Barhorst/Shutterstock.com The pretzel, one of the fastest-growing snack foods in the world, recently crossed a billion dollars a year in sales. It has its own emoji, comes in flavors like pumpkin spice, mocha and banana, and is now available as an aromatherapy scent. It even has its own special day: April 26 is National Pretzel Day. But not that long ago, the future of the pretzel didn’t look as shiny as its surface. As I point out in my Food and Society class, foods that are ubiquitous in certain pockets of the world don’t often spread beyond that region. For decades in the U.S., the pretzel wasn’t known outside of the mid-Atlantic states. It took advances in manufacturing and tweaks to the recipe to make it the global snack it is today. When German immigrants first started coming to America in the 1700s, they brought the pretzel with them. Bavarians and other southern Germans had been enjoying pretzels for hundreds of years. Sometimes they ate pretzels as a side to a main dinner course; other times, they munched on sweet pretzels for dessert. In Swabia,...