German breads

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.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

Stollen ( or ) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). A ring-shaped Stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (stollen wreath).

Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

Pumpernickel (; ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").

thumb|' bakery in Regensburg thumb|right|Christmas Dampfnudel A '''' (; ; plural ', Alsatian: '''''') is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.

hard roll, orginally from Austria

' (), (, ) or ' (, ) are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread.

thumb|right|Früchtebrot with apricots, dates, figs and nuts Früchtebrot (also called Berewecke, Birnenbrot, Hutzenbrot, Hutzelbrot, Kletzenbrot, Schnitzbrot or Zelten) is a sweet, dark bread baked with dried fruit.

Zopf (), Butterzopf () or Züpfe () ( in French and in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. The is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The name in all three languages is derived from the shape of the bread, meaning "braid" or "pigtail".

Kommissbrot, formerly Kommißbrot (), (German: commissary bread) is a dark type of German bread, baked from rye and other flours, historically used for military provisions.

Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are sweet breads from Switzerland, Germany, Austria and South Tyrol.

Zwieback () is a form of rusk eaten in Austria, Belgium, Bosnia-Herzegovina, Bulgaria, Croatia, France, Germany, Greece, Italy, Luxembourg, The Netherlands, North Macedonia, Poland, Scandinavia, Serbia, Slovenia, Switzerland and Turkey. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. According to Fabian Scheidler, Albrecht von Wallenstein invented Zwieback to feed his mercenary army during the Thirty Years' War. The Mennonites brought Zwieback to the Russian Empire; before the Russian Revolution, when many emigrated to the west, they broug

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.

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

thumb|right|Röggelchen thumb|Halve Hahn (Röggelchen with medium-old Gouda cheese, [[Onions and Mustard)]]

thumb|right|250px|Rye mischbrot Mischbrot (, ) is German bread made from the mixture of wheat and rye flour with sourdough or yeast. It is known as Graubrot () in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria, and Switzerland.

thumb|Heißwecke from Czechia ("mazanec")