Tonight is the annual Metzler company party – Oktoberfest (we’re a German company ya know). This means among other things that I get to leave work at 3:30 to go over to the Palace Kitchen to help with set up. My hubby will be joining me and we’ll be mingling with co-workers and 200 other strangers who are clients of Metzler.
It’s more of a smoozy thank you to a bunch of real estate blokes, so they’ll see how awesome we are and work with us more quickly in the future.
To me it means soft pretzels.
Yes, that’s right, there will be real genuine soft pretzels at the big feast. Along with Metzlerized beer steins and plenty of other food. The anticipation of the pretzel got me wondering if this was really German food or just adapted for our party.
Turns out it does have German origins, but it appears the pretzel popped up everywhere just about the same time. According to my hours of extensive research on the subject; pretzels began in French monasteries (which most know) and eventually worked it’s way into matrimonial celebrations, which is where we get the saying, tying the knot!
One story I really enjoyed was about the birth of the hard pretzel:
“Skip ahead to late seventeenth century Pennsylvania. A baker’s helper fell asleep tending pretzels baking in the hearth. When he awoke, the flames had died, he believed the pretzels hadn’t cooked long enough and started the fire up again. When the Master Baker came in, he was furious that an entire batch of pretzels wasn’t fit to eat. In the process of throwing them out, he tasted one and realized he was on to something big! Not only did he like the taste of these delicious crunchy morsels but realized due to the moisture being baked entirely out, that freshness was preserved and they would keep longer to sell.”
Too bad they couldn’t patent that process! Someone would really be making a lot of dough nowadays. Annual pretzel sales top $180 million and are the second most popular snack, right behind potato chips and just in front of popcorn.
I always thought I had good taste.