Webbu

The classic German bread roll. Crusty on the outside, soft inside. Every German eats these for breakfast.

When: Breakfast, with butter and jam or cold cuts

Tip: Order "zwei Brötchen, bitte" (two rolls, please). Also called "Semmel" in Bavaria.

Dense whole grain bread, packed with seeds. Very healthy and filling. This is daily bread for many Germans.

When: Lunch, with cheese or as a base for open sandwiches

Tip: One slice keeps you full for hours. It's much denser than typical sandwich bread.

Dense, dark, slightly sweet rye bread from Westphalia. Baked for up to 24 hours, giving it a unique malty flavor.

When: Breakfast or snack, with cream cheese, smoked salmon, or cold cuts

Tip: Often sold pre-sliced in packages. The authentic version is very dense and moist, not dry.

The famous pretzel. Soft inside, salty on top. A Bavarian icon that's popular across Germany.

When: Snack time, beer gardens, train stations

Tip: Best eaten fresh and warm. The crossed part should be thin and crunchy.

Pretzel-dough pastry corner, like a pretzel croissant. Soft and salty, often filled with cheese or seeds.

When: Breakfast or snack, eaten plain or with butter

Tip: The "Laugen" refers to the lye bath that gives it the brown, salty crust. Best eaten fresh and warm.

Classic northern German fish sandwich on a crusty roll. Usually filled with pickled herring, salmon, or fried fish.

When: Lunch, especially popular at coastal cities and harbor markets

Tip: A must-try in Hamburg, Lübeck, or any northern German port city. Often served with onions and pickles.

Sweet bread roll topped with buttery crumb streusel. A popular treat for breakfast or coffee time.

When: Breakfast or afternoon coffee (Kaffee und Kuchen)

Tip: Best eaten fresh from the bakery. Sometimes called "Streuselbrötchen" in different regions.