PAN PRETZEL

The pan bretzel is made with flours from Alto Adige and from outside the border, it is baked giving it the aroma and taste characteristics of the Alto Adige Bretzel despite being a soft and honeycomb bread. As per tradition, it is "finished" with a low-dose caustic soda bath, which gives it the classic shiny color that will appear after cooking in the stone oven.
Leavening lasts 36/48 hours at a controlled temperature followed by 12 hours of natural leavening. The shelf life of this bread, which reaches 72 hours, is longer if it is stored in the refrigerator.
Pan Bretzel is ideal for accompanying smoked meats, roasts or for tasting.