Bavaria's Beloved Doughy Delicacy: A Tasty Side Dish

Bavarian cuisine is a style of cooking from the German state of Bavaria. It includes many meat and Knödel dishes and often uses flour. Bavarian dishes are hearty, home-style meals made with plenty of meat and not too many vegetables. One such doughy delicacy is the pretzel, or 'bretzel' in German. The twisted doughy treat is a staple of Bavarian cuisine and is often served with Obatzda, a thick, creamy dip made with soft cheese and butter.

Bavarian pretzels

The Ingredients

The Technique

Forming Bavarian pretzels can be a bit tricky. The dough is shaped into ropes, which are then twisted and folded into the classic pretzel shape. It's important to work with the dough quickly once it's out of the refrigerator, as it can be easier to handle when it's cold. The pretzels are then baked at a high temperature to achieve a deep mahogany colour.

The Tradition

The Variations

Kartoffelklöße (potato dumplings)

Kartoffelklöße, or German potato dumplings, are a doughy delicacy and a popular side dish in Bavaria. They are often served with gravy and meat, such as rouladen, sauerbraten, or a tender pork roast. They also go well with red cabbage or Sauerkraut.

This traditional recipe is typically made with potatoes, bread, butter, potato starch, eggs, and salt. The potatoes are cooked in their skins, cooled, peeled, and then mashed or riced. The bread is cut into small cubes and fried in butter to make croutons. The croutons add flavour and ensure the dumplings are cooked evenly throughout.

To make the dumpling dough, the mashed or riced potatoes are mixed with potato starch, eggs, and salt. This is then divided into portions and shaped into balls. A few croutons are placed in the centre of each dumpling, which is then rolled until smooth. The dumplings are then gently simmered in salted water for 15-20 minutes.

Kartoffelklöße can be served immediately or fried in butter the next day for a delicious treat. They are a comforting and traditional dish, perfect for a hearty Bavarian meal.

Bavarian cuisine often includes meat and Knödel dishes, and the use of flour. The region's rural conditions and Alpine climate mean crops such as potatoes, wheat, and barley do well there.

Weisswurst (white sausage)

Weisswurst, or white sausage, is a Bavarian speciality. It is a short, greyish-white sausage made from a mixture of finely minced veal and back bacon, stuffed into pork casings. Weisswurst is seasoned with parsley, onions, lemon and spices such as nutmeg, cardamom, mace and ginger. It is typically served with a salty bread pretzel, sweet mustard and a glass of Weizenbier (wheat beer).

Weisswurst is traditionally eaten as a mid-morning snack, as it is usually made fresh each morning and doesn't contain preservatives. It is also typically served for breakfast, with an old saying advising that it should be eaten before noon. This dates back to when the sausages were sold uncooked and refrigeration was not common. Nowadays, Weisswurst can be bought in supermarkets and is often served for dinner or a light lunch.

There are different ways to eat Weisswurst. One way is to hold it between two fingers, bite an opening into the casing, dunk it into some sweet mustard and suck the meat out of the casing. Once you reach the halfway mark, you can either peel the remaining casing off or turn it around and start again. Another way is to use a knife and fork to make a lengthwise incision into the sausage and gently remove the casing with the fork.

To cook Weisswurst, it is important to note that it is never fried but gently heated. The sausages are usually pre-boiled and can be warmed in a water bath. To do this, bring a saucepan of water with a teaspoon of salt to a boil, remove from the heat, and place the sausages in the water to warm for about 10-12 minutes. The ideal temperature is about 70°C/158°F.

Weisswurst is said to have been invented in 1857 by a Bavarian pub owner who, when making bratwurst, realised he had run out of sheep casings. He decided to use pork casings, but when he fried the sausages, they burst. He then boiled them instead, and his guests loved them. However, it is more likely that the sausage originated in France in the 14th century, with a similar boiled veal sausage called "boudin blanc".

Obatzda (beer cheese spread)

Obatzda, a classic Bavarian delicacy, is a flavourful, creamy, and addictive German beer cheese spread or dip. It is commonly served with pretzels, bread, and beer, making it the perfect appetiser or snack for any occasion, from game nights to Oktoberfest celebrations. The dish is simple to prepare and can be made ahead of time, making it a convenient choice for hosts.

The key ingredients in Obatzda are aged soft cheese, such as Camembert or Brie, good-quality butter, and a small amount of wheat beer. These are combined to create a smooth, spreadable, or dippable base. To enhance the flavour and texture, cream cheese, such as Laughing Cow, is often added. The addition of beer is optional but is said to bring the flavours together. For those who prefer a non-alcoholic or gluten-free option, non-alcoholic or gluten-free beer can be used, or it can be substituted with milk or water.

To prepare Obatzda, it is recommended to bring the cheese, butter, and beer to room temperature before mixing. The cheese and butter are cut into small cubes or pieces, and then mashed or blended together until a smooth, chunky paste is formed. At this stage, other ingredients, such as cream cheese, can be added and mixed until combined. Finally, the beer is added to adjust the consistency, resulting in a spreadable or dippable treat.

Obatzda is traditionally seasoned with paprika, caraway seeds, salt, and pepper, giving it a distinctive orange hue and a bit of a bite. For added zest, chopped onions, chives, or red onion rings can be mixed in or used as a garnish. The dish is best served at room temperature and can be stored in the fridge for a few days.

Obatzda has its roots in Bavarian history, dating back to the 1920s when it was first served by an ingenious landlady, Katharina Eisenreich, at the Freising Braustuberl. She created this spread by combining old overripe cheese with butter and herbs, making it a tasty and economical appetiser. Although it was once considered "Poor Man's Food", it has now become a beloved speciality in Bavaria and beyond, enjoyed by many as the perfect companion to pretzels and beer.

Leberkässemmel (meatloaf sandwich)

Leberkässemmel, or meatloaf sandwich, is a popular dish in Bavaria, Germany. It is made using leftover meatloaf, which is sliced and warmed in a pan or skillet. The meatloaf slices are then placed on a roll or bread, such as sourdough or French bread, and topped with cheese, sauces, and other toppings.

The process of making a meatloaf sandwich is simple and similar to making a grilled cheese sandwich. First, the bread is buttered or spread with mayonnaise, and then the meatloaf slices are added, along with cheese and other desired toppings. The sandwich is then grilled or toasted until the cheese is melted and the bread is toasted.

Meatloaf sandwiches can be served hot or cold. When served hot, the meatloaf is often warmed in a pan or skillet before being added to the sandwich, giving it a nice crust. The sandwich can also be grilled or toasted to melt the cheese and toast the bread. When served cold, the meatloaf slices are typically thinner and may be topped with mayonnaise, lettuce, tomatoes, onions, and pickles.

The type of bread used for a meatloaf sandwich is important to ensure the sandwich holds together. Sourdough, French bread, ciabatta, and thick-sliced sourdough or white bread are all good options. The bread is typically buttered or spread with mayonnaise before grilling or toasting.

Various toppings and sauces can be added to a meatloaf sandwich to enhance its flavour. Cheese, such as provolone, Cheddar, or American cheese, is a popular addition. Other toppings may include lettuce, tomatoes, onions, pickles, and bacon. Sauces such as fry sauce, yum yum sauce, BBQ sauce, or buffalo sauce can also be added.

Meatloaf sandwiches are typically served with a variety of sides, such as salad, hush puppies, French fries, or roasted vegetables. They are a versatile and comforting dish, perfect for lunch or dinner.

Frequently asked questions