Laugenbrezel

Laugenbrezel. This suggestion is not just part of the Bavarian checklist but is actually identified with German food in general. Obviously, it would be a mistake to leave Munich without tasting it. The humble Pretzel is known nowadays in most countries of the world. It is however a whole different category from the ones you’ve tasted outside Germany. Especially in Bavaria the Laugenbrezel are nothing like the small & thin knot-shaped snacks we are accustomed to.

The Laugenbrezel are huge (they can reach 250 gr each), wheat flour, malt, salt & yeast doughy chunks that are briefly dipped into a mixture of sodium hydroxide and water (Natronlauge in German, hence the name Laugenbrezel) before they are given their characteristic loop knotted shape & are strewn with coarse salt. They are then baked until they form a thin dark brown crispy crust with their inside remaining soft & plump.

Although the origins of the first Pretzels are lost in the depths of Medieval Europe the Laugenbrezel is accredited to a baker named Anton Nepomuk who in 1839 was working for the Munich Royal Café. In his effort to prepare some sweet pretzels for his customers, he brushed the pretzels with Natronlauge(used to disinfect the bakery countertops) instead of sugar water. The result was the birth of a whole new category of Pretzel uniquely Bavarian that would permanently pair up with the Weisswurst sausage.