Brezn

Brezn is a traditional baked bread product from German-speaking regions, most commonly a knot-shaped pretzel. It exists in two main forms: soft, large pretzels served warm, and hard, dry pretzel snacks. The dough is often boiled briefly in an alkaline solution, commonly lye or baking soda, before baking, which gives a glossy brown crust and distinctive flavor.

In Bavarian dialect the pastry is called Brezn; in standard German it is Brezel or Brezen. Across German-speaking areas the spelling and name vary, but the product remains the same core item: a pretzel. The international term pretzel is used in many languages for this bread product.

The exact origin is unclear, but pretzels appear in Central Europe during the Middle Ages, with most tradition centered in southern Germany and Alsace. The knot shape is commonly said to evoke arms folded in prayer or a symbol of eternity.

Traditional Laugenbrezeln are made from dough that is briefly boiled in an alkaline bath before baking, yielding a chewy interior and a shiny, browned crust. Common toppings include coarse salt; variants include sesame, poppy seeds, cheese, or flavored fillings. Hard pretzels keep for long, while soft pretzels are larger and eaten fresh.

Brezn are a staple in Bavaria and Austrian bakeries, often sold at markets, in beer gardens, and during Oktoberfest. They are frequently eaten with mustard, butter, or Obatzda and have been exported worldwide through German and Austrian diaspora, becoming a popular snack in many countries.