In Bavaria, for example, they are called “Brezen” and are baked with thick arms and a wildly ripped crust. The Baden “Brätschl”, on the other hand, is finely sliced and has the ends tucked in towards the belly. they are called “Brezel” or “Bräzg” in Swabia, where the emphasis is on very thin, crispy sleeves.

@Claudia Merk

The Swabian and Baden pretzels are cut into the belly after being dipped in lye. Bavarian pretzels, on the other hand, burst open randomly in the oven. In addition, the dough strand in Bavaria is almost the same thickness, so that the arms are thicker than the particularly thin arms in Baden-Württemberg.

The origin of the pretzel can also be determined by the pressed ends. Called Knepfle in Swabian. In Swabian it is inclined downwards but pressed in the centre, in Bavarian it is in the centre of the pretzel, but the sleeves extend beyond the pretzel and in Baden the sleeves are pressed upwards towards the belly, but the sleeves almost seem to slip under the pretzel.

Even if the Swabians seem to be thrifty, they don’t skimp on the fat content of their pretzels!

Some Swabian pretzels have the highest fat content. (however, the Swabian can only spread butter on half of his pretzel – namely on the belly)

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