Pretzels were traditionally a lenten bread. Lenten foods basically were vegan, no animal products. A number of European nations claim to be the inventors of the Pretzel.
As such, there are just as many stories about the symbolism of a Pretzel. The Italians, used it as a treat for children who learned their prayers, the crossing of the arms depicting prayer. It was a way of ridding the world of pagan bread styles, sun breads by the church. No German will ever acknowledge that the Italians had the Pretzel first.
The Swabian Germans, around Stuttgart, have told me multiple stories. Apparently, a lord from Urach, asked the drunkard baker to bake a bread where he could see the sun rise three times and he would be released from prison. So the clever baked, made the Pretzel, three holes. I don't know how, this trick saved the baker's life and got him out of jail.
Since the Swabian pretzel is the best, not bread doughie, but has the distinctive lye/laugen flavor I will believe their story. Before baking, it is dipped in lye. Hence it gets the shiny appearance. Lye was a powerful cleanser for the baking equipment. I wonder if it would pass current day standards for food safety.
The chubby upper part is big enough to slice and butter. The crossing part, is crispy. Two such pretzels in the morning with a cup of coffee make about the best fast breakfast. Just don't tell your local carbophobe.
I am not fond of the Bavarian pretzel. The crossed part is bready.
Be careful, if you eat one Swabian Pretzel, you will never eat another kind. Luckily, Whole Foods makes a pretzel baguette with the laugen flavor that will give you a glimmer of the taste.
Oh, yes, and that thing we call a pretzel with dastardly flavors, it's something, but it's not a pretzel.