>>509157500
Brezels are the best when they're fresh out of the oven. They have a nice crusty outside and soft and moist inside, which is very chewy. They're also very slightly sweet. Many people also eat them with butter (the bottom is cut open and the butter is spread on the inside).
There are also two variants: the Swabian Brez(g)et/Bretzel (on the left) is usually fattier, has thinner arms/a thicker belly and is cut open on the bottom; and the Bavarian Brez'n is made with less butter and has even thickness. Bavarians and Swabians love arguing which one is better, and northerners don't really care (and think they're silly).