Brezel

A Brezel is the knot-shaped German lye pretzel — salted and glossy outside, soft inside. It is a symbol of German (especially Bavarian and Swabian) baking, hung on stands at bakeries, beer gardens and markets.

What it actually is

A rope of wheat dough is looped into the familiar knot, then briefly dipped in a food-grade lye solution before baking. The lye gives the crust its dark mahogany colour, glossy shine and distinctive chew; a scatter of coarse salt finishes it. The belly of the pretzel stays soft.

How it's served

• Plain, warm from the oven, as a snack.
• Buttered (Butterbrezel) — split and spread with butter.
• With Weisswurst — the traditional Bavarian late-morning pairing.

Writing it on a menu

• Note if it is served warm — it makes a difference.
• Flag buttered or filled versions (butter, cheese, ham) separately.
• It is vegetarian, and vegan without butter — worth stating.