A sweet knotty affair

Pretzel is a baked and glazed ‘knot’-to-be-missed snack, writes Rameshinder Singh Sandhu.

Some baked goods originate from specific regions but gain worldwide appeal, and pretzels are a prime example. This unique bread, which has various origin stories across Europe, is loved globally.

Made from a simple mix of white flour, water, milk, salt, sugar, and yeast, pretzels have been a staple in bakeries for ages, often featured as a logo on their doors. Shaped into a distinctive knot, they’re a favourite breakfast item for many and a quick snack at any time of day, often topped with a variety of seeds and enjoyed with different dips. 

While recipes vary, the basic method involves mixing the ingredients with milk, kneading until soft, and letting the dough rise under a damp cloth for an hour. Afterwards, the dough is divided into small pieces, rolled into thick strips for knotting, and allowed to rise for another 20 minutes. The knots are briefly boiled in water mixed with baking soda and salt, which gives them their characteristic brown colour. They are then baked at 200 degrees Celsius for 20-25 minutes, finished with a sprinkle of salt.

Over the past few decades, pretzels have gained popularity worldwide, inspiring new ways to enjoy them, according to Chef Ali Emam Khan from the Conrad Hotel in Mecca. “Pretzels have evolved from a breakfast item to lunch, often sliced and filled with salad, tomatoes, cheese, or various meats, becoming rich pretzel sandwiches akin to French croissants. Their flavours have also diversified, with options like cinnamon sugar, sweet almond, sour cream, and jalapeno catering to diverse tastes.” The taste is notably salty, setting them apart from other breads.

Food historians suggest that pretzels date back to 610 AD, when an Italian monk crafted them as rewards for children learning their prayers, shaping them to resemble arms crossing the chest. Other theories trace its origins to Southern France and Germany. “Germany is where pretzels are baked most frequently, so it’s no surprise that people often associate them with the country,” Khan notes. They also enjoy a prominent place at Christmas markets, whether in Chicago or Vienna.

Recognising their popularity, many airlines now serve pretzels in packaged form, although these versions are hard and smaller than traditional soft pretzels. “While soft pretzels take about 15 minutes to bake, hard ones require nearly an hour to ensure all moisture is removed, making them crunchy yet satisfying,” explains Liam, a young Dutch baker from Amsterdam. “The hard varieties also have a longer shelf life, making them ideal for packaging.”

Typically served during beverage service, pretzels pair wonderfully with tea, coffee, beer, or soft drinks.

European immigrants brought their love for pretzels to North America, where bakeries in cities like Philadelphia, Vancouver, and Montreal proudly offer a wide range, including pretzel sandwiches that are particularly popular during lunch and late afternoon coffee breaks. This trend is mirrored in places like Abu Dhabi, Melbourne, and Cape Town, with a growing appreciation for pretzels emerging in India as well. “If croissants can dominate Indian bakeries, pretzels will follow suit soon,” predicts Hardik Narang, a former chef at Andaz Hotel in Delhi.