Market Stall · Soft Pretzel
Bretzel Alsacien
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Its glossy brown crust comes from dipping the raw dough in a mild lye bath before baking, an alkaline dip that darkens and shines the surface.
Alsatian bretzels are soft, chewy pretzels dipped in a lye solution before baking, which gives them their deep mahogany crust and distinctive flavor, then topped with coarse salt. They're sold warm from bakery windows and market carts across the region.
Why it's made this way: Alsace's German-influenced baking traditions carried the lye-dipped pretzel across the Rhine, and it became a fixture of local markets and Christmas fairs.
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