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The thicker part makes it easier to slice them for the use of sandwiches.In Bavarian pretzels, the arms are left thicker so they do not bake to a crisp and contain very little fat.Yet, in some parts of Bavaria, especially in lower Bavaria, unglazed "white" pretzels, sprinkled with salt and caraway seeds are still popular.Basically, with the same ingredients, lye pretzels come in numerous local varieties. he must have waited 2 weeks ¡¡Buenisimaaaa..tenemos que superar..jaja!!! I can go 2days without busting a nut..after that im going crazy...¡¡a ver si me dejas entrar.quieres...besitos mi vida..
The same dough and baking procedure with lye and salt is used to make other kinds of "lye pastry" (Laugengebäck): lye rolls, buns, croissants, and even loaves (Laugenbrötchen, Laugenstangen, Laugencroissants, Laugenbrot).Pretzels were hidden on Easter morning just as eggs are hidden today, and are particularly associated with Lent, fasting, and prayers before Easter.Like the holes in the hubs of round Swedish flat bread (which let them be hung on strings), the loops in pretzels may have served a practical purpose: bakers could hang them on sticks, for instance, projecting upwards from a central column, as shown in a painting by Job Berckheyde (1630–93) from around 1681.He calls the strips of baked dough, folded to resemble arms crossing the chest, 'pretiola' ("little reward[s]")".Meyers Konversations-Lexikon from 1905 suspects the origin of pretzels in a ban of heathen baking traditions, such as in the form of a sun cross, at the Synod of Estinnes in the year 743. A 12th-century illustration in the Hortus deliciarum from the southwest German Alsace region (today France) may contain the earliest depiction of a pretzel.