The German name for a traditional twisted, salted baked bread known in English as a pretzel is Brezel.
The word refers to the characteristic looped bread, usually made from wheat dough and dipped in an alkaline solution before baking. This treatment gives the crust its distinctive dark-brown color, glossy surface, and slightly alkaline flavor. Coarse salt is the most familiar topping.
Brezeln are especially associated with southern Germany, including Bavaria and Swabia, where they are commonly sold in bakeries, beer gardens, and at festivals. Bavarian pretzels are often large and have a thinner center with thick, rounded ends. They may be served with butter, mustard, or Weißwurst.
English speakers generally use “pretzel,” while standard German uses “Brezel”; regional forms such as “Brez’n” and “Bretzel” also occur. A Brezel is a baked bread product, not the same thing as a pretzel-shaped cookie or snack, although both share the same basic shape.