You can buy Brezel everywhere in Germany. They are also a traditional food handed out during St Martin.
I think perhaps the person meant eating it as meal with Sauerkraut. In other places than Bavaria most people buy Brezel at a bakery on the go. And don’t necessarily eat it with Sauerkraut
Brezn go well with Weißwurst and sweet mustard early in the day or together with Obazda, onions and radish as a brotzeit snack in the afternoon or evening, both together with a Weißbier. Other than that Brezn are more of a to-go-pastry, often as butterbreze.
And although brezn are available everywhere in germany, there are regional differences in how they are made and they are more popular in the south.
All of that is true although I would add there’s a lot more variation than only Butterbreze. Therese Käsebreze, maybe with additional ham or salami, there’s Pfefferbreze, Mexikobreze and so on.
But to come back to the original point. No one eats them with Sauerkraut.
Yes, the first part of my answer was rather limited to Bavaria, where Brezn can be part of a meal but not along with Kraut and where Butterbreze is the most popular variation if not part of a meal. Also some fresh cheese with herbs instead of butter is common. Afaik the other variations are more popular outside of Bavaria.
I highly object that pretzels are a bavarian thing. But maybe I am the outlier. Love my pretzels. Not bavarian.
Don’t the Saxons have pretzels too? I’m Czech and I remember seeing them in Dresden (although it was the Christmas markets)
You can buy Brezel everywhere in Germany. They are also a traditional food handed out during St Martin.
I think perhaps the person meant eating it as meal with Sauerkraut. In other places than Bavaria most people buy Brezel at a bakery on the go. And don’t necessarily eat it with Sauerkraut
It’s the exact same in Bavaria. Eating it with Kraut is rare, that’s not something inherently Bavarian or anything.
Brezn go well with Weißwurst and sweet mustard early in the day or together with Obazda, onions and radish as a brotzeit snack in the afternoon or evening, both together with a Weißbier. Other than that Brezn are more of a to-go-pastry, often as butterbreze.
And although brezn are available everywhere in germany, there are regional differences in how they are made and they are more popular in the south.
All of that is true although I would add there’s a lot more variation than only Butterbreze. Therese Käsebreze, maybe with additional ham or salami, there’s Pfefferbreze, Mexikobreze and so on.
But to come back to the original point. No one eats them with Sauerkraut.
Yes, the first part of my answer was rather limited to Bavaria, where Brezn can be part of a meal but not along with Kraut and where Butterbreze is the most popular variation if not part of a meal. Also some fresh cheese with herbs instead of butter is common. Afaik the other variations are more popular outside of Bavaria.
I mostly meant the combination of things. Also pretzels in the north of Germany are often of pretty meh quality from my experience.
Weißwurst comes to mind as a hopefully just Bavarian thing.