Quality criteria of lye baked goods

For all lye baked goods, the chestnut-coloured crust colour is the hallmark, while the crust should have a slight shine.

Depending on the region, different quality characteristics are expected from the pretzel. These differ in shape, recipe and in the character of the baked goods. In the following, the four most common pretzel types are presented and it is explained what special attention must be paid to. In addition to the pretzel shapes and quality criteria presented, there are other special features of such baked goods depending on the region.

The Bavarian pretzel has a relatively round shape. This is achieved by a uniformly elongated strand that is slightly tapered at the ends. The “arms” are placed in the centre during the looping process. The fat addition is between 1 – 3 % to achieve a crispy bite. The pretzel is stiffened at half proof, treated with lye and then baked, which creates the typical torn open and wild appearance of the Bavarian pretzel. The crust of the Bavarian pretzel is supposed to be somewhat strong.

The Swabian pretzel is characterised by a bulbous shape with a score. The strand is elongated in a conical shape to create a thick “belly” and thin “arms”. During looping, the thin “arms” are placed in the lower third to create a bulbous shape. The fat addition is between 3 – 8 %, which results in a short bite character with a tender crispness.

The Baden pretzel, as well, is characterised by a bulbous shape with slightly thicker “arms” and a score. The “arms” are placed in the upper third during the looping process. As with the Swabian pretzel, the fat addition is 3 – 8 %, which results in a short bite character with a tender crispiness.

The Franconian pretzel has a relatively even strand that is tapered at both ends. The strand is then given an oval shape and the two ends are intertwined. The amount of fat added is oriented towards the Bavarian pretzel, so that 2 – 3 % of fat are included in the recipe. The Franconian pretzel is slightly crisp and flaky. A special feature is the fine salt used, which is sometimes even mixed with flour and only applied to the finished baked goods after baking. This distinguishes the taste and appearance from conventional pretzels.