Professionals need five seconds, a lot of skill and even more experience for the right shot. The Munich organic baker Ludwig Neulinger explains the history and the ingredients in courses – and gives tips on how to recognize a successful example.
It takes five seconds. At a pro. And even he can’t do it blindfolded, although he has rolled hundreds of thousands of pretzels in his life. As is so often the case with things that look easy: difficult. And then there are other aspects, the history of the pretzel, the ingredients, the shelf life and the question of all parents with small children: Is it really unhealthy?