History of Breze(l) (Pretzel)

A pretzel, from German pronunciation, standard German: Breze(l) is a type of baked

pastry made from dough that is commonly shaped into a knot. The traditional pretzel
shape is a distinctive symmetrical form, with the ends of a long strip of dough
intertwined and then twisted back onto itself in a particular way (a pretzel loop or
pretzel bow). Today, pretzels come in a wide range of shapes.

Salt is the most common seasoning, or topping, for pretzels, complementing the
washing soda or lye treatment that gives pretzels their traditional skin and flavour
acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar,
chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include
soft pretzels, which should be eaten shortly after preparation, and hard-baked
pretzels, which have a long shelf life.

The German name "Brezel" may derive also from Latin bracellus (a medieval term
for 'bracelet'), or bracchiola ('little arms'). The pretzel has been in use as an emblem
of bakers and formerly their guilds in southern German areas since at least the 12th
century.[10] A 12th century illustration of the banquet of Queen Esther and King
Ahasuerus in the Hortus Delicia rum from the Alsace region (today France) may
contain the earliest depiction of a pretzel.

Within the Christian Church, pretzels were regarded as having religious significance
for both ingredients and shape. Pretzels made with a simple recipe using only flour
and water could be eaten during Lent when Christians were forbidden to eat eggs,
lard, or dairy products such as milk and butter (cf. Daniel Fast). As time passed,
pretzels became associated with both Lent and Easter. Pretzels were hidden on
Easter morning just as eggs are hidden today, and are particularly associated with
Lent, fasting and prayers before Easter.

Emblem of the Bakers' Guild



The pretzel has been in use as an emblem of bakers, here with two lions,
in Görlitz, Germany.

Bakery emblem in Hattingen, Germany

Bakery emblem with a cut[15] in the pretzel, Ravensburg, Germany

Southern German-speaking regions

Pretzel baking has most firmly taken root in the region of Franconia and adjoining
Upper German-speaking areas, and pretzels have been an integral part of German
baking traditions for centuries. Lye pretzels are popular in southern Germany,
Alsace, Austria, and German-speaking Switzerland as a variety of bread, a side
dish, or a snack, and come in many local varieties. Examples for pretzel names in
various Upper-German dialects are Breze, Brezn, Bretzel, Brezzl, Brezgen, Bretzga,
Bretzet, Bretschl, Kringel, Silserli, and Sülzerli.[16] Baked for consumption on the
same day, they are sold in every bakery and in special booths or stands in
downtown streets. Often, they are sliced horizontally, buttered, and sold as
Butterbrezel, or come with slices of cold meats or cheese. Butter-filled pretzels are
also commonly sold under this name. Sesame, poppy, sunflower, pumpkin, or
caraway seeds, melted cheese, and bacon bits are other popular toppings. Some
bakeries offer pretzels made of different flours, such as whole wheat, rye or spelt.