Brezel or pretzel has finally escaped from German cuisines and started to gain more and more popularity around the world. Intricate shape, with a thin crispy crust, with its unusually fragrant and mind-blowing aroma. From the beginning of the XIV century to the present day, the bretzel is the emblem of bakers in Germany and is very often depicted on the signs of bakeries and bakeries. In the Middle Ages, the manufacture of bretzels was strictly regulated by time or even allowed only to a narrowly limited circle of people. The ingredients of the bretzels are wheat flour, malt, yeast and water. Before baking, the bretzels are immersed for a few seconds in a sodium alkali solution, so that they acquire a typical brown color during baking, and then they are sprinkled with coarse salt.
Bavarian soft Pretzel - roll shape