the pretzeltown A city for visitors - before and now
In Sweden, the name Södertälje is frequently associated with pretzels. The Södertälje pretzels have been made for hundreds of years and were sold only by women to train and boat passengers´. The pretzel still is three-angular, ingeniously plaited and golden brown. At that time the pretzel could either be boiled or baked in the oven. How ever since the 17th century they stopped boiling the pretzel since the procedure was too long. The ordinary pretzel was firm, but not hard, and had an exquisite taste.The typical pretzel makers were women who all claimed to have the "real recipe". However, a number of variants existed in reality. A recipe from that time consisted of wheat flour, butter, egg, different kinds of herbs and perhaps some secret ingredient. The differences were not noticeable by anyone but the bakers themselves. Professional sellers, also known as "the Pretzel Ladies" picked up the pretzels from the bakery and sold them by the Old Sluice, by the railway stations Saltskog, Södertälje Central and also by the Great Square in the city centre. It was hard work and many of the pretzel ladies sometimes had a drink just to manage. But at home they were well-behaved and kept their house and children in good shape through their income of selling pretzels.
The first classical pretzel lady started 1838, at that time children were not allowed to work in Sweden. They sold pretzels until the year of 1920, when children and young adults from school replaced them as the old law was changed. The commerce of the pretzels sadly came to an end in 1957. In the beginning of 1970 a bakery at the outdoor museum Torekällberget started to sell the "real" pretzels again.
So, what are you waiting for, come and enjoy a real pretzel in Södertälje! |
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Södertälje pretzel There is a lot of recipes of Södertälje pretzels that vary a bit (and some of them are secret) - but the main thought is the same with all pretzels. Here is a recipe of Södertälje pretzels based on the sister Stömstedts recipe, as it reproduces in the book by Eva Bergström, Södertäljekringlor. - 1 pot of milk (2,6 liter)
- 20 ea, egg
- 2 bowl pound butter (850g)
- 5 bowl sugar (2 125g)
- 24 bowl pound wheat flour (10 200g)
- 80-100 herb yeast (400g)
Mix the sugar with the milk, whip the egg, the butter will hossamer and then involved. Put the yeast in. After that, mix in the milk, and work the dough for 1 hour. Let the dough rise for a ½ hour. The dough has to be worked very well during the baking. Form pretzels of the dough. Bake the pretzels in oven with low heat. The real Södertälje pretzel should be formed like a triangle and have a nice top, wich it has been for at least 100 year. |
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