Bretzel (or “pretzel”) is a famous type of German bread. It’s often made throughout the southern regions of Germany, alongside Bavaria. German bakers have been making it since the thirteenth century.
The production of bretzel in Germany has always been approached with special dedication. Everything was regulated: The skill of the cooks allowed to produce bread, and even the shape of the cunningly twisted pretzel loop.
The shape of our original bretzel is traditional, and so is the taste– its unique soda taste and beautiful brown crust are achieved by a special cooking method. The pretzel is dipped into a 36% sodium alkali solution before being sent to the oven.
Bavarian soft pretzel.