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Explore thousands of documentaries on CuriosityStream today and get the whole year for $14.99 by visiting https://curiositystream.com/tastinghi... and using the code ‘TASTINGHISTORY’! Thank you to CuriosityStream for sponsoring this video. Pretzels & Beer are the staples of Oktoberfest. Today, we look at the festival's history and that of its snack: Pretzels. Though the pretzel we're making today is a little different from one you might find in Munich today. Follow Tasting History here: Instagram: / tastinghistorywithmaxmiller Twitter: / tastinghistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: / tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls... LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Aniseed: https://amzn.to/32y0tRy Cinnamon: https://amzn.to/32vCOkL Silpat: https://amzn.to/2E3zTpY LINKS TO SOURCES** On Food and Cooking by Harold McGee: https://amzn.to/3c3W1Nn https://www.history.com/news/the-pret... http://www.todayifoundout.com/index.p... **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Precedella ORIGINAL 1581 RECIPE (From Ein New Kochbuch by Marx Rumpolt) Take fair flour, egg yolk, and a little wine, sugar and anise and make a dough with it. With clean hands, roll it nicely long and rounded and make little pretzels. Place in a warm oven and bake, not burning it but until well dried so they are crisp and good. You may or may not use cinnamon. And it is called Precedella. MODERN RECIPE INGREDIENTS 2 1/2 Cups (300g) flour 4-5 large egg yolks ⅓ Cup (80 ml) White Wine ¾ Cup (150g) Sugar ½ tsp ground aniseed ½ tsp ground cinnamon (optional) ½ tsp salt METHOD 1. Preheat the oven to 350F (180C). 2. Whisk together the flour, aniseed, cinnamon and sugar. 3. In a separate bowl, beat the egg yolks and sugar until smooth and pale. Then add the wine and mix until incorporated. Then, add in the dry ingredients 1/3rd at a time, mixing gently until there are no streaks. Be sure to not over mix or the pretzel will become tough. 4. Divide the dough into 5-6 pieces and roll each piece into a long rope. (If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until workable) Then form each rope into a pretzel and place on a lined baking sheet. Bake 12-15 minutes or until dry and crisp. *Optional: Add an egg wash before baking to give the precedella a nice sheen. PHOTO CREDITS: Queen Therese of Bavaria: https://bit.ly/3meQBUy Beer Hall: holzijue via Pixabay https://bit.ly/2ZF8thU Laugenbrezeln: Bild von Sebastian Ganso via Pixabay: https://pixabay.com/de/photos/brezel-... Gallic Fields: 0 A.D. Team https://bit.ly/2GXscTj Christmas Tree: http://pngimg.com/download/38644 Santa: http://pngimg.com/download/38495 Bakery Emblem: By Frank Vincentz - https://bit.ly/3c0lcAD Saint Patrick: By Nheyob - https://bit.ly/2ZCHbZz Pretzel from Burg: By Frank Vincentz https://bit.ly/3iwTSMQ Hard Pretzels: By 1195798 - https://bit.ly/3iyFh3n #tastinghistory #octoberfest #oktoberfest #pretzel