Bavarian cuisine

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

apple-filled pastry

right|thumb|Traditional -meal, served with sweet mustard () and a soft pretzel thumb| is brought to the table in a large bowl together with the cooking water. '''''' (, literally 'white sausage'; ; plural ) is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about in length and in diameter.

Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served tepid, mostly as a breakfast pastry or with tea. In the 19th century, they could be boiled similar to dumplings.

thumb|Obatzda in a Paulaner Brewery|Paulaner pub

(German, literally 'liver-cheese'; also Leberkäs or Lebaka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse (“meat-cheese”; rarely also Fleischkäs) in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made using other kinds of meat such as horse meat or turkey,

Tafelspitz (German Tafelspitz, ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.

Schupfnudel (German; : Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served

Austrian sweet soufflé

regional cuisine

Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream, and a covering of a dark chocolate glaze. The cake is widely regarded as a specialty of Bavarian cuisine and is commonly available in confectioneries throughout Bavaria.

thumb|Schweinshaxe with Knödel|Kartoffelknödel (potato dumplings) in Germany thumb|Roasted Austrian-style Stelze|alt=A table with a platter of meat, a glass of beer, and other foods. thumb|Schweinshaxe served with German fries|Bratkartoffeln (fried potatoes) and [[Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand]]

Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.

bread dish; type of soup

Kartoffelkäse or in Austria usually Erdäpfelkäse (literally: potato cheese) is a spread from the regions of Bavaria and Austria. Its ingredients include potatoes, onions and sour cream.

Zwetschgenkuchen, Pflaumenkuchen (), Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake made from yeast dough, shortcrust dough, or cake batter that is thinly spread onto a baking sheet and covered with pitted zwetschgen plums (also called Italian plums) before being baked.

German dessert

thumb|Steckerlfish in Munich Steckerlfisch ("steckerl" means "small stick" or "pole" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper. It is considered a speciality of Austria, Bavaria, and Franconia. The dish is commonly served in beer gardens and on folk festivals and is unrelated to the dried stockfish.

thumb|Mohnnudeln in detail

Allerheiligenstriezel () or simply Striezel or Strietzel (regional names include Allerseelenzopf, Seelenspitze, Seelenbrot, or Allerseelenbreze) is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.

regional cuisine of Franconia

Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl, and in Ladin as Cutla or Fanziëuta.

Pichelsteiner is a German stew that contains several kinds of meat and vegetables.

thumb|right|Wollwurst in gravy Wollwurst is a speciality similar to Weißwurst made from veal and pork. These sausages are also called "Nackerte", "Geschwollene", "Geschlagene" or "Oberländer" and are usually longer and thinner than Weißwürste.

bread product dipped in lye before baking to ensure a very brown crust

Pork sausages

Sausage dish from Franconia and Upper Palatinate

Schuxen (also Schuchsen or Schuxn) is an elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria. It is similar to Krapfen with the difference that it is not sweet.

Bavarian cabbage dish

thumb|300px|right|Brotzeit in Allgau, [[Bavarian Swabia]] Brotzeit (, lit. trans. 'bread time') is a traditional German savory snack native to Bavarian cuisine.