These freshly baked Brezn have a thin, glossy brown crust, a chewy crumb, and the unmistakable malty-alkaline aroma of a proper pretzel. Paired with creamy, paprika-speckled Obatzda and a little mustard, they make a warm, satisfying Bavarian-style snack or light meal.

These homemade Laugenbrezeln have a deep brown, glossy crust, a chewy bite, and the unmistakable flavour that only an alkaline dip can create. Finished with coarse salt and brushed with butter, they are warm, fragrant, and wonderfully satisfying straight from the oven.