Brezel is the German word for “pretzel”. It refers to a traditional leavened dough pastry that’s beloved throughout Germany.
Pretzels are made from yeast dough that’s been enhanced with butter for softness. After proofing, it’s divided and rolled into 30 cm long strands which are then shaped into traditional pretzel form.
Before baking, the strands are boiled for about 30 seconds in a solution of baking soda or more traditionally, in lye. They’re then sprinkled with toppings and baked in an oven until that beautiful golden brown pretzel color is achieved.
Sweet pretzels are also popular in Germany, especially in the form of a St. Martin’s pretzel that’s traditionally sold around the 11th of November (St. Martin’s Day). St. Martin’s pretzels are made from yeasted dough and sprinkled with cinnamon sugar before serving.
The Palm Sunday pretzel is also a well-known sweet pretzel, sold around Palm Sunday. You can also find the so-called Olgabrezeln – named after Queen Olga of Württemberg – that are made from puff pastry.
The main difference between Bavarian and Swabian pretzels is that the former is evenly thick throughout while the latter is noticeably thicker in the middle.
Pretzels are a beloved snack all across Germany. You can typically find them sold at market stands, in supermarkets, and in bakeries.
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