Sourdough.....started with the discovery of leavening agents by Egyptians about five thousand years ago.
Authentic Bavarian Style Pretzels - "Laugenbrezel".....A bread pretzel popular in southern Germany and adjoining German-speaking areas, as well as in some areas of the United States, is made from wheat flour, water and yeast, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. It is relatively soft, rather than brittle. To avoid confusion with any other kind of pretzel, German speakers call this variety "Laugenbrezel" (lye pretzel) because it is dipped in lye solution (NaOH) before baking. Sweet pastry pretzels with many textures, toppings and coatings, are made. Crisp hard pretzels, e.g. pretzel sticks and a variety of shapes basically made from the same ingredients, have evolved from the lye pretzel by baking out excess moisture, thereby increasing shelf life and crispness.
Sliced Bread.....Commercial sliced white bread was made possible by 20th century improvements in wrapping and slicing technology. The year? 1930.
Cinnamon Rolls (aka Sticky Buns).....Both cinnamon and bread (rolls) are ancient foods. According to the food historians, cinnamon originated in Sri Lanka. Modern cinnamon buns most likely descended from ancient galette and medieval fritters.
A Baker's Dozen.....is 13 items (cookies, muffins, bread, etc.). The practice stems from Medieval times when bread was sold by the loaf. Because some loaves were lighter than others (purposeful shortweighting or ingredient differential) laws were enacted requiring bread be sold by weight. Adding an extra baked good to the customer's standard dozen ensured customers were getting their money's worth.