“Pretzel” or “Brezel” is a German pretzel. This is a traditional type of baking, widespread in the southern regions of Germany: Baden-Württemberg and Bavaria. German bakers have been producing wonderful bread products since the 13th century. The manufacture of bra straps in Germany has always been approached with particular seriousness. Everything was regulated: the craftsmanship of the culinary specialists allowed to bake, and even the shape of the cunningly twisted loop of the pretzel ..
Swabian pretzel
"Pretzel" or Brezel (Brezel) called a German pretzel. This is a traditional type of baking, widespread in the southern regions of Germany: Baden-Württemberg and Bavaria. German bakers have been producing wonderful bread products since the 13th century.
The manufacture of bra straps in Germany has always been approached with particular seriousness. Everything was regulated: the craftsmanship of the culinary experts who were allowed to bake, and even the shape of the cunningly twisted loop of the pretzel.
These subtleties have become the cause of many legends enveloping the history of the product. In it, by the way, not only the form is original - its unique soda taste and beautiful brown crust are achieved in a special way of cooking. Pretzel preparation before being sent to the oven is dipped in a 36% solution of sodium alkali. In German, the alkali is called - Laugen, so the pretzel also has another name - "Laugenbrezel".
Bavarian Bretzel
The stories of the invention of the brace vary in some detail. They mention different events, places, characters. The baking form is all associated with the image of hands folded on the chest, as if for prayer. The word "Brezitella" is from Old German and is translated as "hands." "Brachiatellium" - the so-called hands in Latin; "braccio" - they speak Italian. The "arms" are the thin ends of the pretzel; the thickened part is called “body” or “stomach”.
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There is a legend in which a formidable ruler gives the last chance to a guilty baker. He must invent bread through which his lord "would see the sun three times." If you look at the sun through the bretzel, it becomes clear what the storytellers meant. There are three holes in the pretzel.
Pretzel - classic German pretzel
The same conflicting interpretations exist around the alkaline prescription. In one version of the legend, the cat pushed the finished dough into the trough with an alkaline solution that was prepared for washing dishes. In another folk tradition - this was done by a stupid cook, confusing alkali with syrup.
There is another, modern legend of the bretzel. There are salty cookies of the "branded" German form in the form of small pretzels. (In the US, these products are called "pretzels"). It is said that it was precisely with such pretzel that Bush Jr. choked in America. After that, the unfortunate president lost consciousness, fell and was very hurt.
Two provinces are fighting for the primacy of the chest strap: Swabia and Bavaria. Perhaps that is why the plots of folk tales are so different. Each of the provinces bakes products of its own form.
Bavarian Bretzel - almost round, "hands" and "body" of bread are made of the same thickness.
At swabian pretzel a thick "belly", and the "arms" are thin. It is voluminous, and an incision is made on it to break the crust.
Pretzel - classic German pretzel
It is customary to sprinkle bretzel with coarse salt - such pretzels are served with beer. In general, there are many options for this product. The fantasy of German bakers is inexhaustible. Pretzels can be not only salty - there are also dessert, sweet options. And they are baked with grated cheese and slices of sausage; sprinkled with sesame seeds and pumpkins. You can buy ready-made frozen semi-finished products in the store and bake the bretzel at home in the oven.
Pretzel - classic German pretzel
