About the dish
The Brezel, a pretzel twisted into a knot, is everyday bread in southern Germany: eaten for breakfast with butter, with white sausage, in the beer garden or as a bakery snack. Before baking, the dough is dipped for a few seconds in a lye solution, which makes the crust glossy and deep brown and gives it a characteristic, slightly bitter flavour. It is sprinkled with coarse salt, sometimes with sesame or caraway. The Bavarian version is more even in thickness, while the Swabian one has thin, crisp arms and a thick, soft middle. The pretzel is also the emblem of the bakers’ guild.
Main ingredients
- wheat flour
- yeast
- butter
- lye or baking soda
- coarse salt
Germany: Called Brez’n in Bavaria; the Swabian Brezel has thin arms and a fat ‘belly’.
More: Wikipedia (pl) Wikipedia (en)
