APRIL 26TH, IS NATIONAL PRETZEL DAY. THIS NATIONAL HOLIDAY ENCOURAGES US TO SNACK ON PRETZELS. THESE SIMPLE, BAKED, SALTY, CRUNCHY TREATS ARE OH SO SATISFYING. NO PRETZEL TYPE IS SAFE TODAY, ALL WILL BE CONSUMED. WHETHER SOFT OR HARD, IN KNOT OR ROD FORM, THE PRETZEL IS A SNACK THAT CAN BE ENJOYED ON THE GO. EASY AND CONVENIENT, THESE SALTY TREATS CAN BE EATEN IN THEIR NATURAL STATE OR DIPPED IN ANY NUMBER OF MUSTARD’S AND SAUCES. SO GET TO DIPPING AMERICA! GET OR MAKE SOME PRETZELS AND DIP THEM IN RANCH DRESSING, CLASSIC YELLOW MUSTARD, SPICY MUSTARD, DIJON MUSTARD, HORSERADISH AND ANYTHING YOU DESIRE. NOT THAT INTO SALTY SNACKS? GET YOURSELF A CINNAMON PRETZEL AND DIP IT IN SOME WHITE FROSTING GLAZE. PRETZEL LEGEND SAYS THAT THEY WERE FIRST MADE BY ITALIAN MONKS AS A REWARD FOR CHILDREN WHO COULD RECITE SCRIPTURE. THE PRETZEL SHAPE IS REMINISCENT OF OF TWO CROSSED ARMS. THE PENNSYLVANIA DUTCH IMMIGRANTS WHO CAME TO AMERICA IN THE 19TH CENTURY BROUGHT THE PRETZEL WITH THEM AND THE PRETZEL’S POPULARITY GREW AND SPREAD. PENNSYLVANIA STILL REMAINS AMERICA’S MAJOR PRODUCER OF BOTH SOFT AND HARD PRETZELS, OVER 80%. IT IS ESTIMATED THAT THE AVERAGE AMERICAN EATS ABOUT ONE AND A HALF POUNDS OF PRETZELS EVERY YEAR AND THE PRETZEL INDUSTRY NETS OVER 550 MILLION DOLLARS ANNUALLY. ON NATIONAL PRETZEL DAY, EVERYTHING IS COOL.
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