Brezel is a type of bread that is very popular among the German-speaking population and is therefore mainly found in Germany, Austria, Switzerland and South Tyrol. Depending on the region, it is also called Laugenbrezel, Pretzel, Pretzl, Bretzel, Breze or Brezn. In Munich, it is traditionally eaten with sweet mustard with veal sausages, and is also a good accompaniment to other dishes.
The history
Its origins can be traced back to monasteries in southern France and northern Italy around 610, where monks made strips of dough resembling a monk’s arms crossed in prayer. The three holes formed represented the Holy Trinity.
The monks gave pretzels as a reward to children who learnt Bible verses and prayers by heart. They were therefore called pretiola, or reward, and later Italianised as brachiola. Later, pretiola crossed the Alps and became known in Germany as Brezel. Initially eaten half raw, they became toasted thanks to a baker who fell asleep at work.
They were depicted in a prayer book as a wish for happiness, prosperity and spiritual wholeness. They also became an Easter food in Germany in 1450.
Ingredients
- 500g ’00’ flour
- 10g brewer’s yeast
- 100g milk
- 170g warm water
- 7g fine salt
- 20g bicarbonate of soda
- 55g butter
How to prepare
- Pour the water and the yeast in a glass and, once dissolved, put it in the bowl of the planetary mixer.
Add the flour, milk, water, salt and butter. Mix until the mixture is compact. Leave to rise for 2 hours in a warm place (I put it in the oven). - When it has risen, knead the dough again on the work surface (it should not stick to your hands; if necessary, add more flour). At this point, divide the dough into 8 equal parts and form strings 66 cm long. Fold the two ends downwards, then make the typical knotted shape by crossing the two ends and folding them over the edge.
- Once you have formed your pretzels, leave them to rise for 1 hour and 20 minutes. Meanwhile, bring 5 litres of water to the boil and add the bicarbonate of soda. Drop the pretzels, no more than 2 at a time, into the water until they glisten (20 seconds) and drain them with a slotted spoon.
- Dry the pretzels by placing them on a tea towel. Place the pretzels on a baking tray lined with greaseproof paper, sprinkle with coarse salt and bake in a preheated oven at 180°C for 20 minutes. Remove from the oven when the surface is golden brown. Leave to cool and serve!
