[] This is a “brezel”, and is written and pronounced with the same B as Bavaria, which is where they come from. The German version, unlike the American pretzel, is more like a bread than a cracker, it’s super soft on the inside and has a light, crisp coating that gives it a characteristic malt and soda flavour.
I LOVE them, especially when paired with a well-served Weißbier. I ate this one at Strand Pauli, Hamburg a bar/restaurant that recreates a beach in the heart of Hamburg, Germany.
Underneath you’ll see some photos of the self-bake version of the brezels, which you can buy in any supermarket and are ready to be eaten in around 15 minutes.
[] Esto es un “brezel”, y se escribe y pronuncia así con la misma B de Baviera, que es de donde provienen. La versión alemana, a diferencia del pretzel americano, es más parecida a un pan que a una galleta, es súper suave por dentro y posee una ligera y crocante capa que le otorga su característico sabor a malta y soda.
A mi ME ENCANTAN, especialmente cuando están acompañados de una Weißbier bien servida. Este me lo comí en Strand Pauli un bar/restaurante que recrea la playa, en el corazón de Hamburgo, Alemania.
Debajo verás algunas fotos de la versión para uno hornear en casa los brezels, los puedes comprar en cualquier supermercado y están listos para ser consumidos en unos 15 minutos.
Interesting @Marichams . I’ve eaten American pretzel in NY and to be honest, I didn’t like it. I thought that was a German version. Maybe I will like the original recipe. Thanks for sharing.
Hi @AlexandreCampbell , thanks for your comment. I had the exact same feeling, that’s why I thought it was interesting to make the difference, because it is huge! The main soda flavour is in both, but the texture and the consistency has nothing to do and, for me, it makes all the difference.
@Marichams , I LOVE brezel a lot, and now I am really jealous while looking your photos Here in Bulgaria we have the German version and I personally prefer that one. Enjoy your trip (if you are still there) and eat one brezel for me.
Hola @nnroberto , ¡gracias por tu comentario! Sé que los venden en los mercados que hacen en el Centro Dominico Alemán y que LA persona que los prepara es Matthias Ludwig.
I am not there any longer, if not, you could be sure that I would be eating them like crazy. It is funny because my first exposure was to prezels, the American version and I was certainly not a fan. But when I went to Germany, and was facing this thing that everyone was so excited about, I decided to give it a chance and boy did that changed my perception!
While in Germany I did plenty of what I called my “dorm dinner”: Brezels and beer!
] This is a “brezel”, and is written and pronounced with the same B as Bavaria, which is where they come from. The German version, unlike the American pretzel, is more like a bread than a cracker, it’s super soft on the inside and has a light, crisp coating that gives it a characteristic malt and soda flavour.
] Esto es un “brezel”, y se escribe y pronuncia así con la misma B de Baviera, que es de donde provienen. La versión alemana, a diferencia del pretzel americano, es más parecida a un pan que a una galleta, es súper suave por dentro y posee una ligera y crocante capa que le otorga su característico sabor a malta y soda.
Here in Bulgaria we have the German version and I personally prefer that one. Enjoy your trip (if you are still there) and eat one brezel for me.
!