The Twisted Tale of German Pretzels: Knots of Tradition, Crunch, and Cultural Clash

 

The German pretzel, known as “Brezel” or “Bretzel,” is a traditional baked bread product with a distinctive knot-like shape. Made from wheat flour, water, yeast, and salt, the dough is briefly immersed in a boiling alkaline solution before baking, giving it a shiny, golden-brown crust and unique flavor. Typically sprinkled with coarse salt, these pretzels can vary in texture from soft and chewy to slightly crisp. Enjoyed on their own or with mustard, German pretzels hold cultural significance and are a popular snack at beer gardens, festivals, and bakeries throughout the country.

In places like the United States, many people eat sweet German pretzels, which many Germans find unacceptable.

德國椒鹽捲餅 pretzel，又稱 “Brezel” 或 “Bretzel”，是一種歷史悠久的傳統烘焙麵包，形狀獨特，酷似蝴蝶結。 它由小麥粉、水、酵母和鹽製成，麵團在烘烤前會在沸騰的鹼性溶液中短暫浸，使其表面呈現光澤的金棕色並具有獨特風味。 椒鹽捲餅通常撒有粗鹽，口感從柔軟有嚼勁到略微酥脆不等。 無論是單獨享用還是搭配芥末醬，德國椒鹽捲餅都具有重要的文化意義，是遍布全國啤酒花園、節日和麵包店的一種受歡迎的零食。

在美國等地區，很多人會吃甜的德國椒鹽餅卷，這使很多德國人都感到無法接受。