Tuesday, June 8, 2010

Bread with salt called BREZEL or PREZEL


PREZEL, very well with a cool beer

Pretzel are popular in southern Germany and adjoining German-speaking areas (Province of Bolzano included), as well as in some areas of the United States, is basically made from wheat flour, water and yeast, glazed with lye, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. To avoid confusion with any other pretzel kind, German speakers call this variety "Laugenbrezel" (lye pretzel). Font: Wikipedia



4 comments:

  1. I am from a german-speaking part of France, Alsace or Elsass, and we have them as well. We call them bretstelle.
    This is a very nice blog you have here!

    ReplyDelete
  2. Many thanks Rob and Mandy for your appreciated comment. Do you speak german at home? Greetings - Karl

    ReplyDelete
  3. do you eat those with mustard? that's how we eat them in the US!

    ReplyDelete
  4. No Saretta, without anything... only brezel and a cool beer :-)

    ReplyDelete

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