Typical bread of the German-speaking populations – some say it looks like a braid, some say a mask – the Bretzel surely, once in your life you will have tasted it. On a trip to Bavaria or a trip to the mountains rather than during that surreal experience which is the Oktoberfest. Impossible not to recognize him, he has such a nice "face" !. In various forms in the various countries of the world, Bretzel is one of the most popular and loved street food recipes, one of the ingredients that contribute to the magic of the Christmas markets, of which it is considered the undisputed protagonist. In the sweet variant it is widespread in Grand Duchy of Luxembourg and, flavored with sesame or poppy seeds, also in Romania. The textures and flavors can also be different: softer and more voluminous, suitable to be stuffed like a sandwich or an American bagel, or more crunchy and thinner in shape.

At the origin of the name

Later adopted by the monastic communities, it is believed that the etymological origin of bretzel is to be traced back to the Latin name "Brachius" or "Bracellus”, Due to the fact of remembering in the form a hug, but also for the habit of carrying bread by hanging it on the arm with a string. There are also other evidences according to which the name would mean "rest time”, The one spent in other words with folded arms, crossed on the lap.

However, its official name is Bretzel, but it has a lot of nicknames, these always according to the regions in which they are located: Pretzel, pretzel, Pretzl, Brezn is Laugenbrezel or Austrian salatone like us in South Tyrol. Today, considered a real traditional food in the countries of half of Europe (Alsace, Germany, Northern Switzerland, Austria and South Tyrol), are available and sold in all bakeries where they are stored in special wooden supports in the shape of a cross. Consider yourself almost everywhere symbol of luck and prosperity, such as lentils on New Year's Eve, they are served in pubs or breweries and even in restaurants where they are generally accompanied frankfurters, especially the Bavarian whites, but also with mustard and beer. We can enjoy them alone or stuffed like a sandwich, cut in half and stuffed with cheese and speck, covered with additional cheese, flavored with onion, chilli or other spices. There sweet variant it can be covered with chocolate glaze or sugar and lately the fried version is also becoming popular. P.To prepare them, just follow the original dough recipe, replacing the salt with sugar and adding other sweet ingredients to garnish them or enrich their flavor, such as icing sugar sprinkled on the surface or chopped hazelnuts, honey or maple syrup.

But did you know that it is one of the oldest snacks in the world? It seems that since the seventeenth century it was fashionable to refuel with this delicacy. Many theories relating to its birth, many of which can be traced back to Catholic church, yes because it seems that the three cavities symbolized the trinity or even the shape of the hands joined in prayer. In short, a medieval origin, enough to push some to hypothesize that the first Bretzel was made for the first time in 610 AD from the baker ofAbbey of St. Gall, inspired, perhaps, by the monks crossing their arms waiting for their beers to be ready. Another reference, also dating back to the year 610 d. C., narrates that some monks of Northern Italy used to use a part of the dough left over from the bread dough and to form cords with it that were intertwined with each other so as to reproduce two arms in the act of prayer . However things really went, what is certain is that in several European countries, already around 1200, the Bretzel was considered among the staple foods of typical food diet of the period of Lent, both for the simplicity of its ingredients, and because its shape resembled the Trinity.

Traditional and domestic processing

The Bretzel baking process, according to the traditional procedure, it is called Laugenbäck, German term that indicates the type of cooking of bread which, before being baked, is immersed for a few seconds in a boiling solution of water and soda. There typical glaze of Bretzel it is obtained, in fact, thanks to an alkaline solution based on coarse salt which involves the use of caustic soda, a procedure which is essential for the success of the brown, crunchy crust, typical of this bread. For make the Bretzel at homeinstead, it would be better to replace the caustic soda with sodium bicarbonate, which although more delicate is certainly safer to use in the home. Before being put in the oven for cooking, the Bretzels are covered with coarse salt. Bakers today prepare large quantities of it, mixing flour, butter and brewer's yeast with warm water, salt and a little malt, thus obtaining a mixture that they divide into small pieces which, once spread, are knotted with a skilful hand work. Generally the Pretzel preparation speed depends on years of experience and exercise of bakers and bakers. There are expert artisans capable of giving shape to these loaves in less than a second and with a single movement of the hands. In short, a true art.

Its glory in the United States

Currently the Bretzel in addition to being considered a consolidated tradition in Europe is present and very widespread in the United States, where it is also in vogue in the burger version. R.baptized "pretzels" in the streets of New York, Chicago and Philadelphia, over the years, street vendors with pretzels hanging from famous carts have gone into vogue, so much so as to induce the governor of Pennsylvania to establish a day dedicated to the famous bread, on April 26, as official recognition for such an important product also for the history and economy of the American state. Just in Pennsylvania there is still a consumption of this bread twelve times higher than the national average, so much so that in the past a museum was even dedicated to him but was later closed.