Guys, pretzels in Germany are way better than here. Firstly, the original pretzel was born in Germany, like all great foods appear to have been — check the history of hamburgers. That’s proof enough why our European friends do it better. The timeless German classic has also vastly improved by adding ridiculously good fillings, from feta & spinach or bacon & cheese, to apple & cinnamon or bolognese. Literal scream face emoji.
Here’s what our Godly inventors Flo & Florian of f&f, had to say about the fact that they’ve improved everybody’s life. We spoke to one of our two favourite Flo’s.
“I visited the USA a while back and saw that pretzels had taken a different turn to what I knew of them back in Germany. The original version close to heart, was resembled in the shape, but the dough was completely different. They were also bigger and filled with tasty stuff. From that moment on, I needed to bring the American style pretzel home. In 2015, I met the other Flori, my pretzel partner in crime. He was my neighbour in Berlin. Flori had a keen interest in street food, with which he’d already built an accompanying business plan that he’d almost completed. I put the American way to him and he was super excited. He actually called me in the middle of the night and said, “okay, we need to do this.”
shape of food
“Pretzels have a special shape – it’s kind of curious. As legend would have it, pretzels were first baked by monks, as all good things were once upon a time (see beer). It was food for special occasions, unsurprisingly considering the particularity of the bow-shape. According to records, one of the monks baking the dough was inspired by his praying brothers. Back then you didn’t fold your hands to pray but rather crossed your arms and placed the hands on the shoulders. You can see the resemblance.”
“German pretzels have a special colour and taste that you will immediately notice is different. It comes from the alkaline solution within which they’re dunked into before they’re baked. I call it ‘pretzel gold’ – it adds to the magic.”
fill me up
“From the first idea to the perfect stuffed pretzel, there was naturally a lot of used time. We started to experiment with the dough, first finding the best form, then we moved on to figuring out which fillings work best. The last step was learning the best way to actually add filling to pretzel. We developed a process where we roll out the dough then wrap the ingredients inside. For the bacon and cheese version, we buy amazing ham from a butcher in the south of Germany. I feel like you can really tell the difference when pigs have been brought up happy. You can definitely taste the difference in organic foods.”
“I actually always found pretzels quite dry. I can remember as a child that I always dunked my pretzel in yoghurt! Man, I used to love it. The first time we tried our own stuffed pretzels we were blown away by the taste, for real! We love blending different cultures together. Fusion foods are everything and sharing tastes from around the world is simply something that is nothing but beneficial.”