| April 26th — National Soft Pretzel Day |
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Legend has it that pretzels were first made around 610 by monks in southern France or northern Italy, who shaped leftover Lenten bread dough to resemble crossed arms in prayer. The treat became popular across Europe and came to symbolize good fortune. |
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The Art of the Twist: Pretzel Production |
Soft pretzels are bakery products that are characterized by their unique texture resembling a chewy bread, requiring a boiling step before baking.
They are different from the snack-type pretzels (hard texture) given their much higher moisture content, larger size, and dough processing conditions.
Soft pretzels can be produced with different dough systems. The straight dough process is preferred by larger production facilities. Preferments such as poolish or sponges often provide unique flavor and texture to the finished products.
Like other yeast-leavened products such as pan bread and artisan bread, the best quality soft pretzels are made from hard wheat flours. By using bread flour, a chewy bite in the finished product can be achieved.
Recommended flour specifications: - Wheat flour from Hard Red Spring, Hard Red Winter, or Hard White Wheat
- Bleaching and malting are advised
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Protein content of 11.0–12.5%
- Ash content of 0.45–0.60%
See our BAKERpedia page on soft pretzels for more information on formulations and the boiling step. |
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Whole wheat, which retains the bran and germ, offers superior nutritional benefits but poses unique baking challenges. This webinar will explore the reasons behind the decline and present solutions to revitalize whole wheat baking.
Featuring two expert perspectives on the art and science of baking, learn how to overcome common challenges in whole wheat production, including hydration management, dough handling, and flavor enhancement. Leave equipped with practical techniques and a deeper understanding of how to successfully integrate whole wheat into their products.
Speakers: Richard Charpentier, CMB, and Dr. Elizabeth Arndt Webinar length: 60 minutes Cost: Free for Members / $99 Non-Members |
| Cookie & Cracker Entry Level Training Program |
This interactive course is designed for new hires, department transfers, or anyone needing a refresher on plant operations. Through four essential modules—Ingredients, Mixing, Forming, and Baking—this beginner-level program provides the foundational knowledge every cookie and cracker team member should know.
With several hours of practical, work-ready content, it’s an excellent tool for onboarding or continued growth. Certificate: Upon passing final test Course length: 6 hours, 4 modules Cost: $150 for Members / $300 Non-Members
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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| "I have preached for years that the industry would benefit from better sharing of non-competitive information: maintenance and sanitation skills, systems, practices, and learnings; process optimization; application of technology; etc. ASB is doing this now – keep it up!” — James C. Kline | The Ensol Group |
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Break Into Automation: Free Webinar |
Discover how scalable automation can help your bakery overcome labor shortages, cut costs, and boost productivity in this Coffee Break Webinar. Harpak-ULMA experts will share automation strategies for optimizing packaging lines, improving quality control, and achieving ROI in under two years.
Don’t miss this free webinar: April 24 at 11:00 AM EST / 8:00 AM PST Register Today |
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The Baking Education Webinar Series is Renewed for Another Season! |
Like a hit series getting a second season, the Baking Education Webinar Series is back for 2025-26! After a successful run with over 500 attendees between Sept 2024 to June 2025, we’re gearing up for another year of expert insights, industry trends, and practical solutions for commercial bakers. Want to take the (virtual) stage? Submit your topic ideas to be featured as a speaker in the upcoming season! |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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