Both stories ignore the fact that in German the word is "bretzel," not pretzel. In medieval Old High German, it was even less like pretiola - it was brezitella. Linguists think brezitella probably came from the medieval Latin brachiatellum, meaning a little brachiatum, which would be a bread baked in the form of crossed arms. Not that anybody has found the word "brachiatellum" in any manuscript; the linguists only claim their explanation is less unlikely than the others.
In any case, the pretzel belongs to a German family of breads that are moistened before baking to give them a chewier texture. In a bakery, pretzels are sprayed with a solution of lye, and the resulting alkalinity encourages their familiar dark brown color (fortunately, the caustic lye combines with carbon dioxide during baking and becomes harmless). Bakery pretzels are then baked for about half an hour to make them absolutely dry and hard.
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posted by Vidiot at 12:45 PM on March 17, 2003