Pretzel Story

Just in time for the Oktoberfest in Munich*, an article in the Badische Zeitung addressed the beloved Laugenbrezel (lye pretzel) known as a Brezn in Bavaria. I, however, learned that not only are the names different, but the composition of a Brezn differs from that of a Brezel.

*The original Oktoberfest is instead a Septemberfest, for the beer-drinking always starts way in September and already ends the first weekend in October. In 2013, the start date is September 21, and the end date is October 6. This year, the Maß - in principle, one liter but generally insufficiently filled (schlecht eingeschenkt) - costs a record 9.85 euros. 

This was the main argument of the Bavarian bakers when they sent a letter to Brussels requesting that the name Brezn be entered into the EU register of protected designations for local products, such as French Camembert.

With 1.5 to 4% fat, the Brezn contains less fat than the Brezel, which has 4 to 8%. The decisive argument, however, is their different shape: Während bei schwäbischen Brezeln der Ansatz der Ärmchen sehr tief liegt und dadurch der obige Bogen als Bauch bezeichnet werden kann, sitzt er bei den typischen bayrischen Brezn deutlich höher (While in the case of the Swabian Brezel the attachment of the little arms is extremely low and the arc above may be described as a belly, the little arms of the Bavarian Brezn are significantly higher).

Bavarian Brezn with highly attached arms (©Wikipedia)

Swabian Brezel with a belly showing a hernia (©Guido Augustin)

What a tempest in a teacup. Being in Freiburg, my grandchildren could not care less, particularly when a Brezel or Brezn is horizontally sliced and slathered with butter. Now that they're older, they still like Butterbrezeln for breakfast but do their own buttering. Mothers in town know that the best way to keep toddlers calm in their prams is to feed them Brezeln.

American pretzel (©Sodahead)

Medieval Brezel in Freiburg's Münster church on the stained glass window donated by the bakers' guild. Note the rather Bavarian form of the Brezn.

To prevent war breaking out along the border between Bavaria and Swabia, the Bavarian bakers are proposing a pragmatic approach. The Swabian bakers should send a letter to Brussels, too. Will this help? Specialists are already working to identify specific differences between a Swabian Brezel and one baked in Baden, so another border conflict is likely.

**