Brett and Kaylan portion the pretzel dough into 0.42 of a pound
Fr. Ian Delinger
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Kaylan uses the dough mold to pre-shape the dough
Fr. Ian Delinger
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The pre-shaped pretzel dough as it comes out of the dough mold
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Brett shapes the dough portion which will result in the familiar pretzel shape.
Fr. Ian Delinger
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The shaped pretzels need to rest for a short while.
Fr. Ian Delinger
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The pretzels get dipped into a lye solution, which gives them their deep brown and crispy crust.
Fr. Ian Delinger
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The lye-dipped pretzels are ready for salt and then the oven.
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Brett adds the salt just before putting the whole rack of trays of pretzels into the oven.
Fr. Ian Delinger
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Pretzels right out of the oven!
Fr. Ian Delinger
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A tasting of the special shape of an "8" for the 8th anniversary of a customer.
Fr. Ian Delinger
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Pretzel and Cheese at Beda's Biergarten in San Luis Obispo
Fr. Ian Delinger
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According to German-born Beda, there is no special way to eat a pretzel...just whatever suits the eater.
Fr. Ian Delinger
Pretzels are a snack that comes in a wide variety of forms. We are all familiar with soft pretzels, hard pretzels, pretzel sticks and more recently pretzel buns. Here on the Central Coast, a bakery makes a traditional Bavarian soft pretzel from scratch.
Fr. Ian Delinger currently serves as Rector at St Stephen's Episcopal Church in San Luis Obispo. He was born on the Central Coast, and was raised in both rural western Nebraska and on the Central Coast. He studied Chemistry at Truman State University in Kirksville, Missouri. Then, he moved to the Silicon Valley where he was as a project manager in a consulting firm which specializes in environmental, health and safety issues for the semiconductor manufacturing industry and other high technology industries, followed by a couple of stints in corporate events management and marketing.