My daughter’s Love-Affair with Pretzel

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Lekker..pretzel – new Toddler addiction | by Justbluedutch

Toddlers are notorious picky eaters. My daughter is one. But recently, we found something. We’ve just moved to Germany, and surprisingly, my daughter fell in love with this dark brown, crispy, salty crust, and inside a soft dough bread. It has a plump “body”, and thin, crispy  crossed “arms.” Locally known as ‘Pretzel’or here in Bavaria, it is known as “Brezn, Brez’n, or Brezen“. Well who doesn’t? It’s delicious, especially when its fresh & warm.Typically German thing and its so good. Breze are part of a typical snack German culture and even on any meals.Additionally it is irreplaceable as side dish with Weißwurst and Leberkäse.

Maybe she’s fascinated by its unique shape and color. But one thing for sure, she loved its taste. This has been part of our morning walks and whenever we are out in the park. We go to the nearby Backerie {Bakery}, our favorite was one from Backhaus Hackner ,   and we’re all set! She can finish one big Pretzel in one sitting and could asked for more.

I noticed  that even from one bakery to the other, there are slight variations of the pretzel shapes, and of course, taste. For example, in Bavaria, the arms are shorter and attached closer to the top (thin part) of the pretzel. In Swabian the arms of the pretzel sit very low on the body.

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A Pretzel a day makes one fine Toddler’s tantrums away. | by Justbluedutch

Pretzels today continues to be formed by hand as has been done throughout history. Bakers spend years perfecting the pretzel-forming technique. First, the dough needs to be rolled out. Both ends of the strand are held up, and through a quick swing, the center of the strand is twisted. The ends are then pressed onto the body of the pretzel. This process, when perfected, takes only seconds, but it needs a lot of practice to get it right.

I personally also liked it. The first time I have tasted it is when we are on holiday in Trier and I was curious to know how does it taste. In Philippines, I can only remember that Pretzels are very tiny, chocolate-coated crispy biscuit and not as bread like this. Here, I have seen both young and old eating Pretzel daily. With beer, White sausages and often with herb butter on it.

Germany is a land of Breads and as part of getting to know its rich varieties here, I was surprised to learned that Pretzels were invented by mistake! { A great story!}  Now it’s not a new thing  that many dishes  were created out of a mistake but indeed, pretzels has been one of the traditional German food for ages and until now.

Bavarian Pretzels
Freshly baked Bavarian Pretzels

If you are curious like me, you can read about Pretzels and its history and although in other regions of Germany have their stories of how it was invented, the Laugenbrezel is accredited to the Bavarians. The story goes that one fine morning of February 11, 1839, Anton Nepomuk Pfanenbrenner, the baker for the Munich Royal Café, was preparing some sweet pretzels for his guests. He wanted to brush the pretzels with sugar-water, but accidentally used the Natronlauge, the sodium hydroxide solution being used to clean and disinfect the bakery kitchen countertops. The baker decided to bake the pretzels anyway.

Lye can be toxic in high concentrations, but is also commonly used for curing foods like lutefisk. Most bakers use food-grade lye, which is the chemical equivalent of drain cleaner, but is produced and packaged in a clean, regulated way.Since the lye dip is heavily diluted and the pretzel is baked after dipping, it won’t kill you.

The pretzels came out of the oven with a unique brown crust, soft center, and delicious taste. His guests were very pleased and he became the “pretzel hero.”That’s where it all began.

There are so many varieties of Pretzels that we are excited to try. There’s the New Year’s pretzels, sweet pretzels, Oktoberfest Pretzels {Wiesnbrezn }   which are baked larger than the original size,and lighter in shade and the special Lent Pretzel (Fastenbrezeln)  which are baked during the 40 days of Lent. For sure I’ll be writing about these things soon.

Have you ever tried German Pretzels? How was your experience?

I would love to hear your  story in comments below.

If you like this story, then you might also love to read about fascinating facts about Arabic foods we like when we are living in Kuwait or follow our Expat Life stories Here.

 

 

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5 thoughts on “My daughter’s Love-Affair with Pretzel

  1. Pretzels are so good to hold with tiny hands and also adventerous for the senses of hands and mouth with all those different structures and sudden pieces of salt.
    In my North-German childhood, pretzel-shaped signs in the streets told “Here is a bakery” but did not mean lye pretzels, just the sweet ones made from yeast dough with sugar all around.
    There were no fresh salty pretzels to buy, even not in the early 80ies. There were only hard- and dry- ones, like salt-sticks. It was a thing of the south, like some sorts of beer, that weren’t to buy outside of Bavaria.
    So I had my first salty pretzels in holidays spent in Bavaria with my parents at about the age of 12 (or so).
    Also, it wasn’t common at all, to have a basket of buns and pretzels on the table with the meals, as in Bavaria and Austria it is usual (and to pay piece by piece you took).
    Nowadays, lye rolls and pretzels are to find all around Germany in various shapes.

    Liked by 1 person

  2. Thank you so much for your comment. Its great to know more about this. I always loved hearing it straight from the native 🙂 I’m sure that Pretzel has been a fond memory from your childhood.
    Really? you can’t buy per piece?
    Things have changed, imagine if not then you need to buy it in bulk, knowing it gets stale easily .

    Like

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