In Alsace, no aperitif can be without bretzels (pretzels): a savoury pastry, soft inside, with salt crystals stuck to the golden crust.
And we’re not talking about the dry pretzel snacks found on bar counters, but the savoury baked pastry that’s soft inside, with salt crystals stuck to the golden crust, the almost-varnished colour of which is due to being cooked in a bicarbonate bath beforehand.
Legend says that in 1477, an imprisoned baker owed his liberation to having created the bretzel. His king had asked him to create a pastry through which the sun could pass through 3 times in exchange for his liberation. He had the idea for this special bread by looking at his wife when she crossed her arms. The word Bretzel comes from the word Brachitella from bracchium which means bras (arm in French).