pretzel
Sign in to saveA pretzel ( ; from or , ; ) 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 remains one of the most common pretzel types.
AI overview
A pretzel is a baked pastry made from dough that is traditionally shaped into a distinctive knot by intertwining and twisting a long strip of dough back onto itself. While pretzels now come in many different shapes, textures, and colors, the soft pretzel remains one of the most popular varieties today.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Pretzel
- Food.image
- BrezelnSalz02 (cropped).JPG
- Food.image_size
- 250px
- Food.caption
- An assortment of pretzels
- Food.region
- Germany, Austria, Switzerland, Italy (South Tyrol), France (Alsace), United States (Pennsylvania)
- Food.course
- Snack
- Food.type
- Bread, pastry
via Wikipedia infobox
Article
12 sectionsContents
- History
- Emblem of the Bakers' Guild
- Geography
- Southern German-speaking regions
- United States
- Pennsylvania
- Other regions
- Other countries
- In popular culture
- See also
- References
- Further reading
A pretzel ( ; from or , ; ) 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 remains one of the most common pretzel types.
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. Regional specialties like Spundekäs have been designed to go along with pretzels. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.