Coffee is served on America's semiquincentennial birthday. Pennsylvania, sometimes called Pretzelvania, is all about Prezels and I'm having mine for breakfast, with mustard.
Check out The Patriot Chef's headline grabbing Breakfast in Levittown, Pennsylvania video for the 4th of July during America's 250 Birthday, featuring a local newpaper, The Philadelphia Inquirer, with the Declaration of Independence opening lines as it's frontpage.
I was never on board the Pretzel train, but since spending time in Pennsylvania with my wife, Linda, I've become a frequent passenger. It's a soft, doughy ride with jolts of salt sprinkles. And a thick bead of yellow mustard almost knocks it off the tracks with creamy sourness.
I have a photo series called "Breakfast in" which features a newspaper headline paired with my breakfast that day. The concept is that the printed headline and breakfast ingredients are related in some way, or the breakfast reflects my location with local ingredients when in another State or foreign country. Some of my earlier examples are below.
Pretzels remind me of bagels, just not as salty. They are prepared similarly but with a different boiling water bath. Bagels are slightly sweet compared to a Pretzel. The chew factor is similar, with a softer center in a Pretzel. The baked Pretzel is librally sprinkled with salt crystals. And, you wouldn't put mustard on a bagel. Read about the European origins of the Pretzel by clicking here.
The Pretzel in my video below is made by Wawa, a locally owned convience store chain, similar to a 7-Eleven, but with a deli for freshly made Philly Cheesesteaks, Italian Hoagies, and more.
They make Pretzels fresh every day. And, they are darn cheap at $1.19 for a Single Pretzel. While not as highly touted as a bakery Pretzel (the outer crust becomes softer when stored in a plastic bag), they are made to grab-and-go. I added French's Classic Yellow Mustard.
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