Bretzel

A Bretzel is a baked pastry made from dough that is twisted into a distinctive knot or pretzel shape. In German-speaking regions the item is commonly called Brezel (plural Brezeln), with Bretzel used in some dialects and in Alpine areas. The basic form is a flour-based dough, traditionally enriched with a small amount of fat and sometimes malt or sugar, giving it a slightly sweet or neutral taste.

Preparation and texture commonly involve an alkaline bath before baking. The dough is briefly boiled in a lye or baking soda solution, which helps develop a glossy, brown crust and a chewy interior. After boiling, the pretzel is seasoned with coarse salt and then baked until golden. Traditional soft pretzels are usually served fresh, while hard pretzels are baked longer and kept for longer shelf life. Variants exist with toppings such as sesame, poppy seeds, or cheese, and there are sweet versions with cinnamon sugar or chocolate.

Origins and regional significance are debated, but pretzels acquire strong associations with southern Germany, especially parts of Bavaria and Alsace. They have a long history in monastic communities and are linked to various cultural rituals and festivals. In German-speaking countries, pretzels are common as snacks, bakery staples, or accompaniments to beer. The United States, particularly Pennsylvania, popularized large-scale production of soft pretzels through German immigrant communities and later mass production.

Nomenclature and varieties differ regionally, but the Bretzel remains a widely recognized symbol of traditional baked goods in Central Europe and beyond, reflecting a historic blend of culinary craft and cultural symbolism.