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

The dough is made from wheat flour, water, yeast, salt and fat, usually butter. A rope of it 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.

The regional styles differ in shape. The Bayerische Breze has thicker arms, and its belly is usually not cut, so it bursts open on its own in the oven. The Schwäbische Brezel has thin, crisp arms and a thick belly that is usually scored lengthwise. Bayerische Breze, Bayerische Brezn and Bayerische Brezel are registered as an EU protected geographical indication (PGI); the general name Brezel is not covered by that registration.

How it's served

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

Writing it on a menu

• Declare wheat and milk: butter is among the typical ingredients.
• List toppings separately. A Butterbrezel adds milk and a Brezel served with mustard (for example alongside Weisswurst) adds mustard; neither is automatically part of the plain Brezel.
• Note if it is served warm — it makes a difference.
• Vegetarian and vegan both depend on preparation: some recipes use butter, others lard (Schweineschmalz), so leaving out butter alone does not make it vegan. Check the recipe before labelling it.