We've used a 40 year old family recipe to develop original flavor profiles of soft flavored pretzels
3421 Adaline Drive
Stow, OH
44224
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My husband Don went to Graduate School outside of Chicago. At the time we had 2 small boys and very little money-probably because we had 2 small boys and my husband was in Graduate School. :) We decided to use an old family recipe to make soft pretzels to sell once a week at the College Student Union. It was a fun weekly family project with everyone pitching in and the funds we made became a regular source of grocery money for us.
After he graduated, we eventually moved to NE Ohio, Peninsula to be exact, along with sons numbers three and four. Rather than sell the pretzels, once each year on their birthdays, I began to take the ingredients and the recipe to the younger boys’ primary school classes and together their classes would make pretzels rather than enjoy the traditional cupcakes. All the kids would make their pretzels while I made it a brief science lesson talking about yeast and how it works. Then we’d send the trays to the cafeteria where the gracious ladies there would bake them for the kids. The whole school smelled like a bakery and I was consequently nicknamed The Pretzel Lady. Every year the boys’ classes and I looked forward to doing it, until they got too old for the fun.
Several years later, I began to consider how to create different flavors for the recipe but while I had a great deal of experience cooking, I had much less practice creating recipes so the ideas found a comfortable spot on the dusty back shelves of my imagination where they stayed until the Spring of 2019. In the early Spring of that year, our church began to promote an internship program for young adults. It was a great idea but it was also costly for some of our youth. One day the idea occurred to me to offer the pretzel recipe to the church to be used as a fundraiser for those who were willing to work with me to make the pretzels. As it turns out one of the ladies in the church had worked in recipe development and volunteered to help us create additional flavors. So my volunteer youth team and I made pretzels every Sunday morning and sold them after church to raise the funds for them to attend the internship program.
What I didn’t realize in the beginning was that our church was becoming an enthusiastic test market for me. As we made each new flavor, the church members sampled them and shared their honest opinions, most of which were very encouraging. They insisted that I needed to market them but I just couldn’t wrap my head around how to do that until our Pastor suggested selling them at local Farmer’s Markets. I began in June at the Stow Community Farmer’s Market-Thank you Gary Aleman-and in July we were invited to set up a booth at the Munroe Falls Market-Thank you Chris Santee-which we did for the remainder of the summer.
