A long-standing staple of Philadelphia’s food culture, the soft pretzel continues to be one of the region’s most popular and versatile food items, writes Paige Hughes for The Takeout.
The pretzel was brought to Philadelphia in the 1700s by German immigrants, but it took another 100 years for local bakers to transform the Bavarian treat into the soft, chewy version we know and love today. With its thin crust and doughy center, the Philly soft pretzel quickly became a favorite. Its figure-eight shape sets it apart from other varieties in the city, most of which are formed as looped knots.
The unique structure of the Philly soft pretzel most likely occurred by accident in the 1920s, as it is believed that the pretzels were initially compressed on a conveyor belt at South Philadelphia’s Federal Pretzel Baking Company prior to baking. The company chose to sell their oblong-shaped pretzels, and soon the trend spread to other bakeries throughout the city.
The quality of the Philly soft pretzel is undeniable, and some enthusiasts believe that the water used in making them adds to their distinctive taste. However regardless of the reason, these pretzels have become another iconic Philadelphia food, joining the city’s famous cheesesteaks.
Read more about the history and lore behind the Philly soft pretzel in The Takeout.
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