Since there's been some discussion of the local New Year's pretzel tradition this week in the Mailbag, we decided to share an old post by the Sandusky History blog on the subject.
In 2006, the folks at the Sandusky History blog wrote: "The tradition of the New Years Pretzel appears to date from the turn of the 20th century in Sandusky. As the city of Sandusky grew, it was home to a very large German population. Sandusky had German neighborhoods and even supported a German language newspaper or two. It was the strong influence of the German community that brought about a holiday tradition known to very few communities. The New Year’s Pretzel is different from the pretzels we know today. It is soft and made from an egg dough, and instead of being sprinkled with salt, it is washed with a glaze. The finished product is chewy. The pretzels were anywhere from 15 to 36 inches across and were made by a number of bakeries in Sandusky, including Becherer, Frank’s (pictured here, at 834 Columbus Ave.), Knoerle, Feddersen, Kanzler, Schweinfurth, Michel, Smith’s, Sandusky Baking, H & S, Park, and others."
Keep reading HERE.