Brezen

Brezen are a knot-shaped baked bread product most closely associated with German-speaking regions, especially southern Germany and parts of Austria and Switzerland. They are a regional variation of the pretzel and are often referred to by spellings such as Breze, Brezel, or Brezen; the term Brezen is common in Bavarian and Swabian areas.

The dough is typically made from wheat flour, water, yeast, and salt, sometimes with malt or a small amount of sugar. The dough is rolled into long ropes, twisted into a characteristic overhand knot, and allowed to rise. Before baking, Brezen are briefly boiled in an alkaline solution, commonly water with baking soda or, in traditional recipes, food-grade lye. The boiling gives the crust its distinctive glossy appearance and a chewy interior. After boiling, they are baked until dark brown and sprinkled with coarse salt. Variations include toppings such as seeds, butter, or cheese. Soft Brezen are larger and chewier, while hard Brezen are smaller and have a longer shelf life.

History and distribution: the Brezel appears in the southern German and Alpine culinary tradition dating to the early Middle Ages. Its exact origin is debated, but it became a common bakery item in Bavaria and Swabia by the late medieval period. Today Brezen remain a staple in bakeries, beer gardens, and festivals, and are widely available in neighboring countries and beyond, where the term pretzel is more commonly used.