Let me teach you a local specialty, my friends. This is the Swabian Brezel. In contrast to the Bavarian Brezn the Swabian version has thin, crispy arms and a fatter belly with a split. On the other hand, the Bavarian lye pastry uses just one thickness for both the arms and belly. Obviously, as you can easily see, the Swabian Brezel is much better, no doubt about that. Right? Right!
Milk, cacao or coffee accompany this yummy meal. As seen here, butter is a popular filling. Works also perfectly with jam or honey.