With its debut, the heyday of the skilled craft of pretzel twisting died out. B y the early 1960s, high-speed extrusion had become the accepted method for making pretzels. Once cut and shaped, pretzels drop onto conveyor belts that carry them to an oven. On the way, they pass through a specially prepared heat solution that turns them golden brown and provides a shiny finish. Salt is dropped on them as they continue their journey to the oven.
Pretzels are as compatible with champagne as they are with beer or soft drinks.
They are used in crumb crusts for pies and stuffing for chicken. Y ou, too, can make pretzels at home. Add salt, sugar, and flour. Knead 5-10 minutes, adding more flour as needed to reduce stickiness. Twist dough into shapes.