Pretzel

Pretzel

An assortment of pretzels
Type	Bread, pastry
Course	Snack
Region or state	Germany, Austria, Switzerland, Italy (South Tyrol), France (Alsace)
Cookbook: Pretzel   Media: Pretzel

A pretzel (listen^ⓘ), from German pronunciation, standard German: Breze(l) (listen^ⓘ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date.

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.^[1]