For the record there's no "German" brezel but two variants: the bavarian and the swabian brezn. See the two pics in the Wikipedia article: https://de.wikipedia.

For the record there's no "German" brezel but two variants: the bavarian and the swabian brezn. See the two pics in the Wikipedia article: https://de.wikipedia.org/wiki/Brezel https://de.wikipedia.org/wiki/Brezel The swabian brezel is cut before baking and therefore has a (bigger) "Ausbund" in the thicker section :) It's also interesting that in the past the Brezn was made with lard in many bakeries.