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(noun) a delicious salt-bakery to accompany beer etc. The dough consists of fine wheatflour, fine maltflour, yeast, salt, fat and water. The dough is rolled into a thin sausage and dipped before baking into soda solution (NaHCO³) - this gives a lovely chestnut sheen to the crust. Crushed rocksalt is applied to the crust and the pretzel is baked - ready! Thre crossarm form of the pretzel gives it its name - from the Italian braccio (Latin bracellus), arm.
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