Hello
Well i think scriptor GA would be the right one to ask ;)
But just some hints:
There is no Pretzel in germany ;)
We have Brezel ( singular ) Brezeln ( plural )
And we have Bretzel wich are a microform from the Brezel comparable to
the "Salzstangen" however this is no absolute rule some northern
people say Bretzel to Brezel while some down south say brezl, brezn or
breezl ;)
In germany bakeries always made there own mixtures and styles so even
in one town just some meters away you could buy different bread and
brezels or other goodies. So the bakeries where in close competition
( When I was a boy i shoped the brezn in a other bakerie then the
semmeln. In town the one was known as Semmelbäck and the other as
Brezelbäck ;) they where just opesite e.o. on the main road )
So differences in taste where obvious and you shoped the things you liked.
This is why we have so much bakeries, still today* as people had
different tastes and chose different bakeries ( there is no "general
taste" orientation like in the US common with Burger- and
Pizza-Francise outlets )
Now there isn´t really a "bavarian style brezel".
A bavarian style brezel is any "correct" brezel in acompanion to
bavarain breakfast ( Weisswurscht, Weissbier, Senf, Semmeln &
Butterbrezi ).
The schwabians wouldn´t mix beer with brezels they usually use them with wine ;)
Now the background from this difference is based on the confession as
the chatolic wheren´t allowed to drink wine while beer was allowed as
everyday drink ;) ( ask the pope for details )
A other reason is that in Bavaria most bakeries where breweries ( or
vice versa ; ) also known as ?Beck?n Bier? ( Not Beck´s Bier this name
is based on the founders Beck & May ).
Brezel are best when fresh so normaly they get baked in shifts over
the night and day to have fresh suppley on hand
AFIK There isn´t a way to conserve them into top quality.
Not a food to ship somwhere, even shookfrozen they will not be
comparable to fresh ones ( if you can compare ;)).
Same applies for many other fods like French Baquete or Italian bread.
Now there is some kind of workaround possible but you still need more
than a typical stove.
However I guess the giants ( Nestle, Develey... you know them ) have
an eye on that as the convenience food marked is boosting in europe.
Now afik leader in that marked are Kamps ( now Barilla ) and Ditsch.
Guess the terms till now will show up nice links ;)
(* Well there is more to say but this is a comment ;))
Now maybe you need to look at/and taste the real thing for further research ?
There are some german bakeries in the US. Some are very famous locatet
in New Braunfels Tx, Fredericksburg Tx and NY/NY ( Some years ago they
sold the real things, hope that didn´t changed )
Well there is also a comparsion study but not direct on brezeln ;)
http://www.ciao.com/ciao.php/Pid/1,202643,283098,202648,219144/SortOrder/4/sortedReverse/0
Grüssle aus Deutschland
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