Method of making a stuffed pretzel dough product and completed stuffed pretzel product

A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps providing the combination of soft pretzel dough upon which an edible food has been positioned. The soft pretzel combination is formed into a soft pretzel dough product where the edible food is substantially enclosed by the dough. The soft pretzel combination is then baked as desired. Additionally, the combination may be subjected to a coloring agent or a caustic soda solution to provide a desired final appearance.

BACKGROUND OF THE INVENTION 
This invention relates generally to preparing foodstuffs and more 
specifically to preparing a hand-shaped, substantially elongated, chewy, 
soft pretzel dough product and completed soft pretzel product which 
encloses an edible filling material such as meat, cheese and/or other 
foods. 
There are basically two distinct types of pretzels. These may be designated 
as the soft pretzel, which is intended to be eaten the same day it is 
baked, and the hard pretzel, which may be stored and eaten at a much later 
time without losing its general qualities. 
Pretzel characteristics are dependent upon a number of factors, including 
the variety of ingredients and method of manufacture and storage. A 
variety of flours may be used to make pretzel dough, such as patent, 
straight and clear flours, and pretzels may be made with and without 
shortening. 
Pretzels are made in a variety of sizes and shapes. Some are 
machine-stamped and others are shaped by hand or by machine. Machine-made 
pretzels are generally made in smaller sizes and may be in the form of the 
ordinary twisted variety or in sticks, etc. Handmade pretzels however, are 
usually made in larger sizes than the machine-stamped variety and may take 
a variety of shapes depending upon the method of shaping. 
A high quality pretzel generally has a pleasing flavor, a smooth, glossy 
yellow-brown outside appearance, a white inside appearance and a texture 
which facilitates mastication without the product "doughing" in the mouth. 
A high quality stuffed pretzel additionally, should retain its edible 
filling for ease of handling and consumption. 
Several methods of making a wide variety of pretzels are described in 
Technical Bulletin 46, from the U.S. Dept. of Agriculture, Washington, DC 
(November 1927). 
Methods for making stuffed pretzels have suffered from several drawbacks, 
most notably, they produce a product which is oftentimes soggy and 
unappetizing due to the moisture content of the various fillings used. 
Additionally, previous methods suffered from the defect of the pretzel 
filling being exposed to the caustic soda solution when the pretzel was 
dipped prior to baking, which resulted in an inedible product. This result 
was oftentimes due to deficient prior methods of forming and shaping the 
pretzel which caused the pretzel to come apart during the manufacture 
thereof. 
Patents disclosing methods of making hand-held edible foods which are 
oftentimes filled, are those disclosed in U.S. Pat. No. 4,608,259 
(Cortopossi), U.S. Pat. No. 4,725,444 (Wilkins), U.S. Pat. No. 4,741,908, 
and U.S. Pat. No. 4,795,652 (Cooper). 
Prior to the method and product of the present invention, there has not 
been a fast and inexpensive method of producing a hand-held, appetizing, 
and consistent stuffed pretzel product with a variety of edible fillings. 
OBJECTS OF THE INVENTION 
Accordingly, it is a general object of this invention to provide a method 
of making a soft pretzel product which is simple and yet produces an 
appetizing foodstuff which contains an edible filling material. 
It is a further object of this invention to provide a method of making a 
soft pretzel product which is easy to hold while being consumed. 
It is still a further object of this invention to provide a method for 
making an aesthetically pleasing soft pretzel product. 
It is yet still a further object of this invention to provide a method for 
making a soft pretzel product which may be chilled or frozen without 
affecting its appearance or taste. 
It is still a further object of this invention to provide a method for 
making a soft pretzel product which is chewy and facilitates mastication. 
SUMMARY OF THE INVENTION 
These and other objects of this invention are achieved by providing a 
method of making a substantially elongated soft pretzel product from 
pretzel dough with the combination end product having an edible filling. 
The method comprises the steps of providing the soft pretzel dough and an 
edible filling material. The edible filling material is enveloped within 
the soft pretzel dough either manually or by machine to form the 
combination and the combination is then baked at an appropriate 
temperature. Additionally, prior to baking the combination, it may be 
subjected to a coloring agent or other color producing agent, such as 
caustic, to provide a pleasing color to the soft pretzel product.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
Referring now to various figures of the drawings where like reference 
numerals refer to like parts there is shown at 10 in FIGS. 1 and 2, a 
completed pretzel dough product in accordance with the method of the 
present invention. As can be seen clearly in FIG. 1, the pretzel 10 is 
substantially elongated with a generally cylindrical cross-section and has 
a longitudinal axis 12, and two ends 14 and 16. Additionally, the product 
10 may have crystallized salt 18 on its exterior surface. 
As shown more clearly in FIG. 3, the completed pretzel product 10 has an 
edible filling 20 comprising meat 22 and/or cheese 24. 
As shown in FIGS. 4A through 4F, the method of the present invention 
comprises a series of steps. In order to prepare the pretzel dough 40, the 
baker thoroughly mixes the ingredients (not shown) in the following 
proportions: approximately 100 pounds of a high gluten flour such as clear 
spring flour, approximately 1 pound of yeast and approximately 6 gallons 
of water. Although other types of flour may be used, it is preferable to 
use clear spring flour to provide the finished product with the desired 
chewy texture and consistency. After the dough 40 is formed, it may be 
kneaded or rolled into a generally continuous sheet as shown in FIG. 4A, 
to a approximate thickness of about 1/8" to 3/8." This thickness is 
desirable to facilitate folding and shaping of the product into its 
finished form. 
As shown in FIG. 4B, the baker then cuts and/or presses the sheet of dough 
into a piece 42 having a weight of approximately 3 ounces, which is 
substantially rectangular in shape and has a top end 44 substantially 
parallel to bottom end 46 and two substantially parallel sides 48 and 50. 
The baker then places approximately 1.5 ounces of the edible filling 
material 2 substantially in the center 52 of the piece of dough 40. The 
filling preferably comprises meat 22 and/or cheese 24 and/or other 
foodstuffs (not shown). In order to prevent the finished product from 
being soggy, it is preferable to use filling materials which have a low 
moisture content, such as pepperoni, ham and/or cheeses such as 
mozzarella, provolone, and any other suitable cheese. 
As shown more clearly in FIGS. 4C and 4D, once the filling 20 is placed on 
the dough 40, the bottom end 46 of the piece 40 is folded over the edible 
filling material 20 so that the top end 44 of the piece 40 forms a flap 
approximately 1" wide (not shown) and the edible filling material is 
substantially enclosed therein. Alternatively, the piece 40 may be rolled 
without forming a flap, to utilize all of the piece 40 in the finished 
product 10 to minimize waste. 
In order to seal the piece 40 along its longitudinal axis 12, it is 
preferable that the baker press the bottom end 46 of the piece of dough 40 
to fixedly secure the bottom end 46 to the piece 40 to prevent the dough 
from unrolling. If a flap is formed, it is necessary to trim away any 
excess of the flap which extends beyond the generally cylindrical piece of 
dough. As shown in FIG. 4E, the baker secures each of the two ends 48 and 
50 of the piece 40 to enclose the edible filling material 20 within the 
piece. The baker may do so by pinching each of the ends 48 and 50 together 
with his/her fingers, after having tucked inside any loose filling 
material 20. It is vital that the dough completely seal the filling 20 and 
create a closed environment, to prevent any caustic soda solution 56 from 
entering into the pretzel interior. If this occurs, the pretzel product is 
inedible. 
The generally cylindrically shaped unbaked product 54 is then refrigerated 
for a time period in the range of 4 to 24 hours at a temperature in the 
range of 35.degree. F. to 40.degree. F. to form a partial crust on the 
exterior of the dough which assists in forming the crusty surface upon 
baking. Refrigeration also retards the raising of the dough which further 
aids in providing the desired texture and consistency, but is not 
necessary, e.g., proofing of the pretzel dough (raising of the dough) 
instead. As shown in FIG. 4F, the unbaked pretzel 54 is then dipped in a 
conventional caustic soda solution 56 to provide the finished product with 
the typical pretzel glaze and brown color after baking. Alternatively, the 
unbaked pretzel 54 may be dipped or sprayed with conventional coloring 
means, such as a coloring agent, to provide the finished product with a 
desirable, pleasing color, e.g., the brownish color typical to pretzels, 
or any other color, e.g, green for various holidays, etc. If desired, the 
unbaked pretzel 54 is then sprinkled with crystallized salt 18 (sodium 
chloride) prior to baking. 
The unbaked pretzel 54 is placed on a baking sheet, tray or rack 58, and 
then baked in an oven (not shown) at a temperature of approximately 
550.degree. F. for a time period in the range of 8 to 10 minutes. It is 
preferable that the pretzels be baked in an oven having a brick hearth to 
provide even and constant heat, although any suitable oven may be 
utilized. Alternatively, other forms of cooking may be utilized. For 
example, if a coloring agent is utilized in place of the caustic solution, 
the pretzel may be cooked in a convection or microwave oven. 
After cooling, the completed pretzel is ready to be eaten or may be frozen. 
The generally cylindrical shape aids in the hand held consumption of the 
pretzel in awkward situations such as on the street, in a sports arena or 
concert, or any time when utensils are undesired or unavailable. 
Alternatively, the edible filling material may be enveloped by the soft 
pretzel dough to form the combination in a wide variety of ways and 
shapes, either manually or by machinery used to form various types of 
edible products. 
A second method of the present invention will now be described with 
reference to FIGS. 5-9. The baker prepares the dough to be used either in 
accordance with the method previously set forth, or in accordance with any 
other suitable recipe for the making of a dough to be utilized in the 
preparation of an edible stuffed pretzel product. Accordingly, after the 
dough is prepared, it is shaped into a generally elongated piece 60 or 
sheet or any other desired shape and is placed on a surface, such as a 
conveyor 62 for further processing. 
As described above the elongated piece has an approximate thickness of 
about 1/8" to 3/8." This thickness is desirable to facilitate folding and 
shaping of the product into its finished form, however, the invention 
should not be so limited to such a dimension and other thicknesses may be 
utilized depending upon the characteristics of the desired endproduct. 
As shown in FIG. 6, the edible filling material 64 is placed onto the 
elongated piece 60 as desired, in either discrete portions or in one 
continuous length. The edible filling material 64 may be any of the 
previously described types of materials, or may be almost any other 
suitable type of edible filling material not mentioned above. 
In FIG. 7 is shown the enveloping of the edible filling material 64 by the 
elongated piece 60 which may be accomplished by folding, turning, rolling, 
or any other suitable means or step to form the elongated uncooked pretzel 
66. If desired, the ends of the uncooked pretzel 66 are crimped or cut 
(not shown) for trimming purposes or to firmly secure the dough ends to 
one another. However, this step is not necessary if the size of the 
elongated piece is as desired or if the step enveloping of the edible 
filling material also adequately secures the filling material within the 
elongated piece. 
Thereafter, as shown in FIG. 8, the uncooked pretzel 66 may be cut into the 
desired individual pretzel pieces or lengths 68, which may be of any 
desired length. The step of cutting adequately secures the ends of each 
individual piece together, however if one desires, the baker may also 
crimp or press down on each of the ends of the pieces 68 to more securely 
form the pieces. 
Depending upon the type of dough product utilized, the generally 
cylindrically shaped unbaked product 54 may then refrigerated (not shown) 
for a time period in the range of 4 to 24 hours at a temperature in the 
range of 35.degree. F. to 40.degree. F. to form a partial crust on the 
exterior of the dough which assists in forming the crusty surface upon 
baking. Refrigeration also retards the raising of the dough which further 
aids in providing the desired texture and consistency if desired. 
Thereafter, if desired, the unbaked pretzel 66 is dipped in a conventional 
caustic soda solution (not shown) to provide the finished product with the 
typical pretzel glaze and brown color after baking. Alternatively, the 
unbaked pretzel 66 may be dipped or sprayed (not shown) with conventional 
coloring means, such as a coloring agent, to provide the finished product 
with a desirable, pleasing color, e.g., the brownish color typical to 
pretzels, or any other color, e.g, green for various holidays, etc. 
If desired, the unbaked pretzel 66 is then sprinkled with crystallized salt 
(e.g., sodium chloride)(not show) prior to baking. 
The unbaked pretzel 66 is then baked in an oven 70 at a temperature of 
approximately 550.degree. F. for a time period in the range of 8 to 10 
minutes to produce the stuffed pretzel product 69. The temperature and 
time period of baking will vary depending upon the circumstances of use, 
e.g., the type of filling and dough, the thicknesses of each, etc., and 
the present invention should not be so limited. 
It is preferable that the pretzels be baked in an oven having a brick 
hearth to provide even and constant heat, although any suitable oven may 
be utilized. Alternatively, other forms of cooking may be utilized. For 
example, if a coloring agent is utilized in place of the caustic solution, 
the pretzel may be cooked in a convection or microwave oven. 
A third method of the present invention is shown in FIGS. 10-13. As shown 
in FIG. 10, a plurality of dough pieces 72 in the desired configuration 
are placed on a conveyor or other suitable surface 62. Depending upon the 
desired characteristics of the endproduct, the shape and size of the dough 
pieces 72 may be varied. 
As shown in FIG. 11, the dough pieces 72 are then shaped or folded as 
desired, prior to filling with an edible filling material into the desired 
unbaked dough piece 74. Either simultaneously, or thereafter, as shown in 
FIG. 12, an edible filling material 76 may be placed within the cavity 
(not shown) of the unbaked dough piece 74, either by a conventional 
filling nozzle 78, manually or by any other desired means known to those 
skilled in the art. If desired, the ends of each individual dough piece 74 
are crimped or pressed down to retain the edible filling within the dough 
piece. Although this is an important step if a caustic solution is used to 
color the pretzel product, this step is not necessary if a coloring agent 
is sprayed or otherwise applied to the exterior surface of the unbaked 
pretzel as previously described. 
Thereafter, as previously described, and as shown in FIG. 13, the unbaked 
stuffed pretzel 68, may be dipped in caustic, having a coloring agent salt 
applied and is baked in the oven 70 or other apparatus for the desired 
time at the appropriate conditions to complete the stuffed pretzel product 
80. 
After cooling, the completed pretzel is ready to be eaten or may be frozen. 
The generally cylindrical shape aids in the hand held consumption of the 
pretzel in awkward situations such as on the street, in a sports arena or 
concert, or any time when utensils are undesired or unavailable. 
Without further elaboration the foregoing will so fully illustrate my 
invention that others may, by applying current or future knowledge, 
readily adapt the same for use under various conditions of service.