READING TERMINAL MARKET SOFT PRETZELS

LOCATION: Reading Terminal Market

If New York is the "big apple", then Philadelphia should be called the "big pretzel", the production of soft pretzels are done in scores of pretzel bakeries and factories across the Delaware valley.

Pretzels are sold on street corners, schools and in dozens of stores, eaten plain or slathered with mustard, more soft pretzels are consumed in Philadelphia than any other area, and nothing tastes better than a pretzel right out of the oven.

Because of the early German immigrants, especialy the Amish to Philadelphia who brought their pretzel recipes with them, there is nothing quite like a Philadelphia soft pretzel.

Fat, soft pretzels are a delicious Pennsylvania Dutch original. The Pennsylvania Amish have perfected these doughy delights and sell them at stands in the Reading Terminal market.The following recipe is from a farm stand in the terminal.

2 tablespoon yeast

1 1/2 cups warm water

1/2 teaspoon salt

1 tablespoon brown sugar

4 1/2 cups flour

2 tablespoons baking soda

1 cup cold water

Coarse salt

Melted butter

Dissolve yeast in warm water. Add salt, sugar, and flour. Mix well and let rise 15 minutes.

Divide dough in balls; roll each ball into a rope. Twist into pretzel shape.

Dissolve baking soda in cold water; dip each pretzel into the soda water.

Place on well-greased baking sheet. Sprinkle with coarse salt.

Bake at 350 degrees for about 15 minutes or until golden brown. Dip in melted butter. Serve warm with mustard or cheese sauce. Makes 12-18 pretzels.