The pretzel is believed to have been invented by an Italian monk in 610 AD. He baked strips of dough into a shape that resembled a child's arms folded in prayer, with the three holes representing the Holy Trinity. He gave them to children as 'pretiolas' (little rewards) for learning their prayers. Pretzels became an 'everyday food' across Europe, especially during Lent, because they are made only of flour, water, and salt (no eggs or dairy). The characteristic dark brown, shiny crust is achieved through a process called 'lye dipping.' Before baking, the dough is dipped in a solution of sodium hydroxide (lye) or baking soda, which triggers a rapid Maillard reaction on the surface.