pretzel

Also known as Bretzel, Pretzels

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.

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

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 339 products

eNutri-Score

4NOVA · Ultra-processed food

Energy: 408 kcal
Fat: 8.8 g
— of which saturates: 3 g
Carbohydrates: 73.3 g
— of which sugars: 7.3 g
Fibre: 3.3 g
Protein: 8.8 g
Salt: 2.61 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Brezel l Bäckerei-Raisch.jpg

Show 4 more facts

Commons category: Pretzels
Unicode character: 🥨
hashtag: pretzel
inception: 0610-00-00

Sources (4)

via Wikidata · CC0

~22 min read

Article

12 sections

Contents

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

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.