Most people think of a Laugenbrezel when thinking about pretzels. But Germany has many sweet pretzels, baked for different occasions and in different parts of Germany. Let’s take a look.

After looking at the history of the pretzel in Europe and the US, it is time to try making pretzels myself. The recipe I like best uses caustic soda that gives the Laugenbrezel its distinct taste.

After looking at the origin and history of the pretzel in Europe, we take a look at the pretzel in the US from Philadelphia in Pennsylvania to Freeport in Illinois.

Here are two recipes: one for Martins- or Zuckerbrezeln, and one for Stutenkerle or Weckmänner. They are German recipes that I translated into English with American measurements. Links to the original are in the post.

When and where was the Brezel or pretzel invented? What does the word actually mean? Is there one ‘real’ pretzel? Let’s go back in history to find out!