A savory biscuit, baked hard in the shape of a loose knot, sprinkled with salt and sometimes covered with cumin seeds.
The shape of the pretzel has been a greater source of speculation than the origin of its name. Some experts in pretzel lore have suggested its shape originated among a cult of sun worshippers who patterned the dough to resemble a cross encircled by a ring, a pattern that evolved over time into its present shape. Others have proposed that the pretzel’s shape represents arms folded across the chest like someone in prayer, the idea being that pretzels were to be given to children who had memorized their prayers. Of these two explanations, the origin of the word pretzel supports the “folded-arms” theory: pretzel appears to derive from the German name of the snack, bretzel, which in turn developed from the Latin bracchium, meaning arm (the word broccoli derives from the same source). Of course, it is also possible that the shape of the pretzel arose before its name: some pretzels, after all, are quite brittle, and a “folded-arm” shape is less prone to breaking than a mere circle or stick of baked dough. If this is the case, then it was the shape of the pretzel that inspired its name, not the other way around. The word pretzel first appeared in English in the mid nineteenth century.
Pretzels are a type of crisp, elongated dough roll that is customarily twisted by hand to form a loose knot shape. Prior to being baked, the dough is typically liberally sprinkled with coarse salt. Pretzels may vary in size, from small to large, and can now also be prepared as stick-shaped or bite-sized ball variations.
A delicately crisp and firm bread, imbued with a tantalizing saltiness, finds its origins in Germany. This bread bears a distinctive form, gracefully shaped into a loop that strikingly resembles the letter “B,” occasionally attributed to the variant term “Bretzel.” A generous sprinkling of salt, and at times cumin seeds, adds an additional layer of flavor. The creation of pretzels involves the amalgamation of a dough comprising flour, water, and yeast, resulting in a delectable treat that harmonizes exquisitely with the consumption of beer, in accordance with tradition.