Brezel

The official or documented history of the brezel or brezel bun dates back to the Middle Ages. However, many researchers tend to argue that for the first time the inhabitants of Ancient Rome began to bake the brecel. Brezel is not only a type of pretzel, but also one of the most popular and oldest European bakery products. Krendel brecel is considered the national delicacy of the inhabitants of the southern part of Germany, Austria, Luxembourg and other states.

Residents of two historical German regions of Bavaria and Swabria, which are located in the south-west and south-east of Germany, consider themselves the most devoted fans of brechel buns. It is worth noting that in Bavaria, the pretzel brecel is a mandatory attribute of any feast. Germans are famous for their fanatical love of beer, and Bavarians cannot drink a foamy drink without an original snack - salted pretzels brecel. At the famous annual Oktoberfest festival, a competition is held not only for the title of the best beer, but also for the brechel.

It is noteworthy that it was the pretzel brecel that became the official symbol of German bakers. And nowadays, on the signs of all bakeries without exception in Germany, as well as Austria, the image of the pretzel is emblazoned. Even in medieval Europe, people treated the pretzel brezel with trepidation and respect, which could only be baked by bakers specially trained and approved by churchmen. An old legend says that in the old days, one Bavarian king ordered his baker to make an unusual-shaped bun. The monarch wanted to see the sun three times through the bun.

The baker did an excellent job and came up with the pretzel brecel. Since then, Brecel has become a favorite treat and culinary entertainment for the king, his retinue, and soon for all subjects. Over time, the fame of the brecel went far beyond the historical homeland of the pretzel. There are several iconic species of brecels, among which the following can be distinguished:



sweet Luxembourgish brecel is distinguished by a sprinkle of almonds;

Alsatian brecel French or Alsatian brecel;

Swabian brecel;

salted spier brecel with cheese;

Finnish or Vyborg Brecel;

industrial brechel, bakery product, which is massively made for consumers in Germany, Austria, Luxembourg and other European countries.



In accordance with the classic recipe, the composition of the pretzel pretzel includes: yeast, wheat flour, preferably of the highest grade, water and malt. For some European states, pretzel brecel is a special food. For both our compatriots, Easter cake and brecel for the inhabitants of Luxembourg plays a special role. On the holiday of Bretzelsonndeg or Bratzelsonndeg, which literally means "Brecel Sunday" (4th Sunday of Lent) in Luxembourg, it is customary to give each other sweet pretzels brecel.