Champignon Toast
Mushroom toast; creamy sautéed mushrooms on toast, often with cheese.
Andrew Lekashman
Cervelatwurst Brötchen
Cervelat sausage roll; smooth, smoked beef and pork sausage.
Butterbrot
'Butter bread'; buttered slice of bread, the foundation of German snacking. Often topped with one item.
Butterbrezel
Buttered pretzel; fresh pretzel split and buttered, sometimes with ham or cheese.
Brötchen
A fist-sized wheat roll with a crackling steam-baked crust, called Semmel, Schrippe, Weck or Rundstück depending on where you stand. Bought fresh at dawn, split, buttered, filled.
Brezel mit Butter und Schnittlauch
Pretzel with butter and chives; split pretzel with herbed butter.
Brezel/Breze
Pretzel; twisted lye bread, traditional with Weißwurst and mustard, also used as sandwich base.
Bratwurst mit Senf
Bratwurst with mustard; medium-hot German Senf (mustard) is traditional—Düsseldorfer (sharp), Bavarian süßer Senf (sweet), or Dijon-style.
Bratwurst mit Kartoffelsalat Brötchen
Bratwurst with German potato salad in roll.
Bratwurst im Brötchen
One excellent grilled sausage, one good roll, one sharp condiment, sold on the same square where Nuremberg first wrote sausage into law in 1313. The roll is a handle, not a wrapper.
Brathering Brötchen
Germany's soused-herring roll: green herring floured and fried, then steeped cold in a vinegar souse with onion and bay until the fine bones soften, laid sharp and chilled in a crusty Brötchen.
Börek
Turkish/Balkan filled pastry; flaky dough with cheese, meat, or spinach. At Turkish bakeries.
Bockwurst
Hold the water just below a simmer and you have made one correctly; let it boil and you have ruined it. A pale, mild poached pork-and-veal sausage built to be good company beside a beer.
Bockwurst im Brötchen
Boiled Bockwurst in roll with mustard.
Blutwurst Brötchen
Blood sausage on roll; sliced Blutwurst (blood sausage with pork blood, fat, barley or bread). Regional variations.
BLT Sandwich
Bacon, lettuce, tomato; American-style, found in cafes.
Bismarckhering Brötchen
A vinegar-cured herring fillet on a buttered Brötchen with raw onion rings. The German fish roll whose name, by one well-told story, Bismarck granted in 1871.
Bio Currywurst
Bioland, Demeter, and EU-Bio rules bar or ration nitrite curing salt in a currywurst sausage, changing its colour and flavour, while one Berlin stand prices the sausage alone at 4.90 euros.
Bierschinken Brötchen
In a German cold case full of smooth pink emulsion, the Bierschinken is the one slice with cubes of ham suspended in it, defined by law as a Brühwurst with inclusions cherry to walnut sized.
Beyond/Impossible Burger
Germany buys more plant-based meat than any country in Europe, and nearly all of it says Beyond on the wrapper: Impossible's signature heme still cannot legally enter the EU.
Berliner Currywurst
Berlin currywurst arrives fork-first: a skinless boiled sausage cut into coins, cooked-down curry sauce, a Schrippe on the side. The contested Herta Heuwer story dates to 1949.
Belegtes Brötchen
A split crusty Brötchen, butter to the edges, and one decisive topping. The German bakery-counter build that every other German roll on this site is a variation on, spare by deliberate choice.
Belegte Baguette
Topped baguette; long sandwich at bakeries with various fillings.
Bayerische Weißwurst
Bavarian white sausage; veal and pork with parsley, lemon, onion, ginger, cardamom. Traditionally boiled, eaten before noon with sweet mu...