A pretzel is the baked snack traditionally shaped into a twisted knot and often sprinkled with salt. Its recognizable form is made by intertwining the ends of a long strip of dough and twisting them back over themselves.
Pretzels are associated especially with German-speaking Europe and Pennsylvania, although their precise origin is debated. The English word comes from German forms such as Brezel. Both soft pretzels and hard pretzels share the characteristic looped shape, but they differ in moisture, texture, and baking time.
Before baking, traditional pretzels are commonly treated with an alkaline solution—historically lye, and often baking soda in home kitchens. This treatment helps create the pretzel’s dark, glossy surface and distinctive flavor through browning reactions. Coarse salt is the classic topping, though mustard, cheese, sugar, cinnamon, seeds, and nuts are also common.
The knot shape is not merely decorative: twisting a long strand creates the familiar pretzel loop or bow. In modern snack aisles, however, pretzels may also appear as sticks, rods, nuggets, and other forms.