Bavarian Breakfast: Hearty Morning Delights From The Free State

A traditional Bavarian breakfast, or Weißwurst Frühstück, is a meal with a long history. It is typically served until noon at any typical Bavarian restaurant and during Oktoberfest. The meal consists of Weisswurst, a white sausage made from minced veal and pork bacon seasoned with parsley, ginger, onions, lemon, and cardamom. The sausage is usually served in pairs and eaten with mustard, preferably sweet mustard, and a pretzel. To wash it all down, Bavarians drink wheat beer, also known as Hefeweizen or Weißbier.

The Weißwurst Frühstück

Weißwurst

The star of the Bavarian breakfast, the Weißwurst, or 'white sausage', is made from minced veal and pork bacon, seasoned with parsley, ginger, onions, lemon and cardamom. Created in Munich in 1857, the Weißwurst is served in connected pairs and is highly perishable, which is why it is only eaten for breakfast. To eat it, you must first detach the pair, then cut a line down the middle of each sausage and remove the skin. Alternatively, you can suck the meat out of the skin—a method called zuzeln.

Mustard

The Weißwurst is typically served with mustard, preferably sweet mustard. The most famous brand is Händlmaier, which originates from Regensburg.

Brezel

A Brezel, or pretzel, is a type of bread that is always included in a traditional Bavarian breakfast.

Beer

Drinking beer for breakfast may be unusual, but it is an integral part of the Weißwurst Frühstück. Bavarians typically drink a type of beer called Hefeweizen or wheat beer, which is made from malted wheat and is said to aid digestion.

Bavarian veal sausage

The Weisswurst is a traditional Bavarian sausage, and the star of the Bavarian breakfast. Created in Munich in 1857, the Weisswurst is a light-coloured boiled sausage, made from minced veal and pork back fat or bacon. The sausage is seasoned with parsley, lemon, mace, onions, ginger and cardamom, and sometimes other spices. The sausages are warmed in water (not boiled) and served in pairs, in a bowl of their cooking water, to keep them warm.

The Weisswurst is typically eaten with sweet Bavarian mustard and a pretzel, accompanied by a wheat beer or other Bavarian beer. There is a right way to eat the sausage: you should detach them, cut a line in the middle of each, and take the skin off with your hands. Another traditional way of eating the sausage is called zuzeln, where each end of the sausage is cut or bitten open, and the meat is sucked out of the skin.

The Weisswurst is highly perishable and should be eaten before noon, as it will spoil quickly. In fact, there is a saying that the sausage should not be allowed to hear the noon chime of the church bells.

For a Weisswurst recipe with a twist, try sliced Weisswurst in sauce with sweetheart cabbage. Fry the sausage slices in oil over medium heat for 10 minutes until golden brown. Mix cream, vegetable stock, mustard and paprika, and season with salt and pepper. Stir in chives and serve with the cabbage.

Bavarian sweet mustard

A traditional Bavarian breakfast, or Weißwurst Frühstück, includes white sausage, pretzels, and beer. The sausage is made from minced veal and pork bacon, seasoned with parsley, ginger, onions, lemon, and cardamom. It is typically served with sweet mustard, which is also known as Bavarian mustard or Munich mustard.

The mustard has a perfect mix of sweetness and spiciness, thanks to the combination of mustard seeds and an enormous amount of sugar. The brown and black mustard seeds add a lot of spice, while the yellow or white seeds are milder. The sugar helps to cancel out some of the spiciness, resulting in a condiment that is versatile and can be used on various dishes.

The sweet mustard is a beloved part of the traditional Bavarian breakfast and is often preferred over regular mustard. It adds a unique flavour to the Weißwurst and is an integral part of the Bavarian culinary experience.

Hefeweizen beer

Hefeweizen, a type of German wheat beer from Bavaria, is an integral part of the traditional Bavarian breakfast. The name comes from the German words "hefe", meaning yeast, and "weizen", meaning wheat. Hefeweizen is an unfiltered wheat beer with yeast in it, which gives the beer a cloudy appearance. It is typically served in a large, curvaceous glass known as a weizen vase, showcasing the beer's beautiful glow and large, fluffy head.

Hefeweizen is made with at least 50% malted wheat, although some recipes call for 60-70% wheat malt. The wheat gives the beer a bready flavour and a soft, pillowy mouthfeel. The yeast used in Hefeweizen creates powerful esters and phenols that deliver the signature banana, clove, and bubblegum characteristics. The beer is highly carbonated, with a low to moderate alcohol content, making it a refreshing choice for breakfast.

The origins of Hefeweizen can be traced back to the 1520s in the breweries of Bavaria. However, at that time, German regulations did not allow it to flourish due to the Reinheitsgebot or Purity Law, which stated that only barley, hops, and water could be used to make beer. Yeast, a main ingredient in Hefeweizen, was not mentioned. Despite this, Hefeweizen survived and became one of the most popular beers around the world.

Today, Hefeweizen is enjoyed not only in Bavaria but also worldwide, although some of the qualities that define a true German Hefeweizen have been lost in interpretation. For example, American Hefeweizen uses American yeast strains, resulting in a maltier flavour than its German counterpart. German brewers also use minimal hops in Hefeweizen to avoid adding harshness to the delicate balance of flavours.

Hefeweizen is best served cold and in a specific style of glass called a Weizenbier glass, which is shaped like a modified tulip. This shape helps to form the desired white head when the beer is poured. While lemon wedges are often added to American Hefeweizen, traditionalists frown upon this practice as it affects the genuine taste of the beer and interferes with the formation of a perfect foam head.

Pretzels

A well-baked pretzel is crisp and salty on the outside, with a soft and doughy interior. They are often spread with butter or Obazda, a Bavarian cheese spread, or served with Weißwurst (white sausages), sweet mustard, and beer.

The first known depiction of a pretzel is in the Hortus Deliciarum, a 12th-century illustrated manuscript. Legend has it that the interlocking loops of the pretzel may be the origin of the phrase "tying the knot," as this shape was used as a symbol of love in wedding ceremonies as early as the 17th century.

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. Today, pretzels come in various shapes, textures, and colours, but the original soft pretzel remains one of the most common types.

The most common seasoning for pretzels is salt, which complements the washing soda or lye treatment that gives them their traditional skin and flavour. Other toppings include mustard, cheese, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

Bavarian pretzels are typically dipped in a lye solution before baking, which gives them their unique colour and flavour. Lye pretzels are popular in southern Germany and are considered a variety of bread or a side dish. They are often sliced and buttered or served with cold meats or cheese. Sesame, poppy, sunflower, pumpkin, or caraway seeds, melted cheese, and bacon bits are also popular toppings.

While lye pretzels are traditional, they can be intimidating for home bakers due to the caustic nature of lye. A safer alternative is to use a baking soda bath, which can achieve similar results without the same risks. Boiling the pretzels in a baking soda solution before baking will give them a golden-brown colour and a chewy texture.

Whether made with lye or baking soda, Bavarian pretzels are a delicious and iconic part of Bavarian culture and cuisine. They are a versatile food that can be enjoyed as a snack, a side dish, or even a meal when paired with traditional Bavarian accompaniments.

Frequently asked questions