Bretzel galore

 

I went to the small but nice Easter market in town yesterday: food, jewels, rabbit-shaped candles... And a lot of bretzels!

Bon appetit!

A short introduction to Alsatian baking. The ubiquitous beignets (donuts) of course. No ringed ones here. The kougelhopf (many ways of spelling it...). Either sweet, with raisins and almonds, or salted, with bacon bits and walnuts.
In the bags, you can see different varieties of 'bredele', Alsatian for biscuits.
What will it be, sweet kougelhopf, or salty kougelhopf?