Bavarian Breakfast Foods - Baked from Scratch
The first one happens when we get up, around 5:00 or 6:00 in the morning: coffee and pastry.
The second breakfast is much more important - and much more "Bavarian", too: a pint of "Weissbier" (wheat beer), 2 or more "Weisswuerste" (white sausage), or a thick slice of "Leberkaese" (liver loaf), and a fresh warm pretzel. That's all we need - and we do need that.
Find the recipes for pastries and pretzels plus great shopping sources for everything else in this lens. Servus! (Howdy!)

Look! It's Me - In The Center! (1976)
Typical Bavarian Breakfast Food Explained On Wikipedia
Weisswurst (German , literally white sausage; ) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as '', lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about ten to twelve centimeters in length and about two centimeters in thickness.
As it is very perishable, Weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch?there is a saying that the sausages should not be allowed to hear the church bells noon chime. Traditionally, Weisswurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. So before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians eat their Weisswurst before noon.
The sausages are heated in water, broth, or white wine just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.
Weisswurst is brought to the table in a big bowl together with the cooking liquid used for preparation (so it does not cool down too much), then eaten without the skin. Ways of eating Weisswurst include the traditional way, called '', in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.
Weisswurst is commonly served with a special Bavarian sweet mustard (Weisswurstsenf) and accompanied by Brezen and Weissbier.
Weisswurst is rarely eaten in parts of Germany besides Bavaria although it is available at well-assorted grocery stores and butcheries throughout most of the country?a fact that helped coin the term Weißwurstäquator''.
From Munich, Bavaria - Dallmayr Coffee
When only the real thing is good enough...
Dallmayr Prodomo Gourmet Coffee
Amazon Price: (as of 12/10/2009)![]()
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Release Date: 12/31/1969
Bavarian Breakfast Bread
It can be modified for a Christmas Stollen
7 cups flour
1 cup sugar, or 3/4 cup Agasweet Cinnamon
2 sticks (1/2 pound) butter, softened
2 packs dry yeast
6 large eggs
1/2 teaspoon mace
2 teaspoons salt
rind of 1 lemon, grated
1 1/2 cups lukewarm milk
1 egg, beaten for brushing on
1 cup sliced almonds for decoration
For Christmas Stollen: 1 cup candied fruit and golden raisins; 4 oz. marzipan
1. Dissolve yeast in milk, in a big mixer bowl (KitchenAid); add 2 cups flour and 1/4 cup sugar; mix to make a sponge. Let rise for about 20 minutes.
2. Add eggs, butter, grated lemon rind, 1 cup flour, 3/4 cup sugar, salt and mace. Mix with paddle until smooth.
3. Add the fruit and crumbled marzipan now if you make Christmas Stollen. For regular breakfast bread, add the rest of the flour and switch from paddle to dough hook. Knead for about 10-15 minutes until the dough is smooth; scrape the sides.
4. Place the dough into a large greased bowl and let rise for 2 hours until doubled in size.
5. Turn out onto a floured board and cut into 4 pieces. Use a little more flour if the dough is too sticky to handle.
6. Cut each piece into 3 and roll 9-inch ropes for braiding. Use 3 ropes to loosely braid one loaf. Braiding is optional, of course. You can make regular loaves, too.
7. Place all 4 braided loaves on a parchment-covered cookie sheet; let rise again for about 30 minutes.
8. Brush the loaves with the beaten egg and decorate with blanched, sliced almonds.
9. Bake at 350 degrees F for about 25 minutes. Dust with powdered sugar several times during the cooling process. Slice and serve with good coffee.

Photo by yuichi.sakuraba
Exquisite Stollen By Mail
The quality is close to home-baked...
Make Your Own Bavarian Pretzels
They're so great - fresh from the oven!
Warm water (1/8 Cup-105°F)
Warm water (1 1/3 Cup)
Brown sugar (1/3 Cup)
Flour (4 1/2 Cups)
Baking Soda
Pot of water
Dissolve yeast in 1/8-cup warm water. Stir in 1 1/3 cups warm water, 1/3-cup brown sugar and flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so, but it is not required.
Heat oven to 475°F. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted cookie sheet.
Salt the top of the pretzels with coarse ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
I recommend Dusseldorfer style mustard. Great with German Weisswurst and a Weissbier!
Notes: Do not refrigerate this dough, it will become unworkable.

Pretzels here seen with "Leberkaese"
Photo by naz66
Bavarian Breakfast Meats
Weisswurst und Leberkaese
Leberkaese translates literally into "liver cheese", even though it contains neither liver nor cheese. The name comes from old German words for the shape of the loaf. It's sold in America under "Liver Loaf" or "Luxury Loaf". Made from finely-ground meats, the loaf is freshly baked in the morning and shouldn't be ordered after 11:00 a.m.. The same saying goes for leberkaese and weisswurst - "they should never hear the high noon church bells!"

Photo by intercultura.es
Weisswurst From Amazon
Heat - and eat breakfast like a Bavarian...
Bavaria Munich Weisswurst
Amazon Price: (as of 12/10/2009)![]()
List Price:
Used Price:
Release Date: 12/31/1969
Please Use The Right Mustard!
Sweet and coarse-grained like a Bavarian himself...
Kuhne Sweet Mustard Bavarian Style ( 250 ml )
Amazon Price: $4.99 (as of 12/10/2009)![]()
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Release Date: 12/31/1969
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Do You Think You Might Like A Breakfast Bavarian-Style?
It's definitely different from pancakes and waffles...
Are You Breakfast-Flexible?
Fetching blurbs now... please stand byOatmeal, pancakes, eggs, toast - all fine. But none of that funny stuff, o.k.?!
SquidooKimberly says:
Beer for breakfast? My boyfriend would be all over that! But I'm more of a mild breakfast eater.
Posted December 01, 2009
LindaJM says:
Honestly I prefer oatmeal, but I'm planning on trying your pretzel recipe to surprise my dear one on his birthday next month. He loves those pretzels!!
Posted November 30, 2009
mysticmama says:
I'm not a big breakfast fan & kind of a picky eater...sojust peanutbutter toast for me, but I might try some of it for lunch or dinner :)
Posted November 27, 2009
Bring it on. Sausage, beer, pickled herring, ugly fruit...I eat anything in the morning!
ulla_hennig says:
I love weisswurst and pretzel at 11am in the morning! Living in Berlin prevents me from having it but I remember holidays in Bavaria where I had them.
Posted December 04, 2009
Helm says:
Bring it on. I love Weisswurst and Prezen, just like the old days.
Posted December 01, 2009
prosperity66 says:
As a Belgian, I don't eat naturally all those things, just bread with choco pasta or speculaas pasta but I'm open to much more: English breakfast and even in Spain on Sunday morning we eat Squid and drink wine!
Posted November 29, 2009
OhMe says:
I am not usually real flexible about my breakfast but I might have to make an exception because a Bavarian Style Breakfast sure looks and sounds great.
Posted November 27, 2009
The_Homeopath says:
We are VERY flexible here, anything goes!!! Although, I do tend to avoid garlic or saurkraut to avoid the resulting social unpleasantness later in the day.
Posted July 25, 2008
WhippetTalk says:
I miss the German breakfast. I used to travel all over Germany every year for 10 years or so. Always at Christmastime to visit all the wonderful Christmas Markets for the best food, Gluwine (ah I love that stuff but don't inhale when you drink) and gifts (crafts). I adore Wheat Beer and my favorite spot was the Augustiner Keller in Munich.
Posted July 21, 2008
mulberry says:
Hey by 9:30 or 10:00 I'm ready for anything!
Posted July 21, 2008
Bavarian Foods In Google Blogs...
- Germany day 1! « Balance, Joy and Delicias
- For dinner, Gunther suggested to go for Bavarian food, so we went to this place called XXX (to be filled) which is a very traditional local restaurant, hundred years of history. The entrance. IMG_2437.JPG. IMG_2438.JPG. IMG_2439.JPG ...
- Business lunch at the Bavarian Christmas Village :: Meal Ticket ...
-  Seven food and beverage vendors are also on hand, offering classic winter treats like warm waffles with whipped cream, mulled wine and apple wine from Chaddsford Winery, weisswurst, knackwurst and bratwurst. ...
- The Traveling Richters - Learning by Exploring Travel, Food ...
- We gorged ourselves on Bavarian food ? Schweinshaxe (pig knuckles with crispy skin), wurst (sausages) of all kinds with both sharp and sweet mustard, leberkäse (a slice of a loaf of meat made with liver), and goulasch of two sorts. ...
- Christmas Season at the Bavarian Beerhouse - What's On In London
- On 30th November the Bavarian Beerhouse's resident ?Santa Frauleins? will kick off the Christmas party season with authentic Bavarian food and drink served in festively decorated surroundings. ...
German Foods On Amazon...
Thanks For Stopping By...
Please rate this lens to generate more for charity!
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- ulla_hennig ulla_hennig Dec 4, 2009 @ 9:53 am
- wonderful lens which reminds me of my Bavarian holidays!
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- ArtByLinda ArtByLinda Dec 2, 2009 @ 3:03 pm
- Wonderful lens, I love the photos you have added here. Congratulation on being nominated in the 2009 Giant Squid Awards in your category, Anyone can vote for their favorites at Vote Now for the 2009 Giant Squid Awards . Linda
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- ShushiDenMaster ShushiDenMaster Nov 30, 2009 @ 1:36 pm
- Bavarian breakfast sounds delicious! I guess I would try scooping up some beer bubbles with the sausage before eating it, since everyone wants to be differnt.
Yum, what a hearty meal for the morning!
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- LindaJM LindaJM Nov 30, 2009 @ 1:09 am
- I know a lot more about Bavarian food than I did five minutes ago! Thanks, Chef Keem! Congrats on the Giant Squid Award nomination!!
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Reply
- kimmanleyort kimmanleyort Nov 29, 2009 @ 8:50 pm
- Congratulations on your nomination. I'd be willing to try this breakfast as a special treat.
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Reply
- janices7 janices7 Nov 29, 2009 @ 10:51 am
- Congrats on your Giant Squid 2009 Baking Lens nomination! Great lens.
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Reply
- prosperity66 prosperity66 Nov 29, 2009 @ 5:53 am
- My favorite German saussages are Frankfurter... are they really German? I don't mind! I love them!
Nice lens!
Dom.
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Reply
- Laniann Laniann Nov 29, 2009 @ 5:50 am
- Forgot to tell you. Love your picture!
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Reply
- Laniann Laniann Nov 29, 2009 @ 5:49 am
- Your Christmas Stollen and coffee sound and look delicious. I used to do a lot of baking - love the aroma that comes from the kitchen. Congratulations on being nominated for the 2009 Giant
Squid Awards.
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Reply
- clouda9 clouda9 Nov 28, 2009 @ 2:22 pm
- My mouth is watering - I'd enjoy every last bite. Bet this will be on the menu at your new restaurant! Congrats on your 2009 Giant Squid Awards nomination.
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A quick glance at the content of this page...
- Look! It's Me - In The Center! (1976)
- Typical Bavarian Breakfast Food Explained On Wikipedia
- From Munich, Bavaria - Dallmayr Coffee
- Bavarian Breakfast Bread
- Exquisite Stollen By Mail
- Make Your Own Bavarian Pretzels
- Bavarian Breakfast Meats
- Weisswurst From Amazon
- Please Use The Right Mustard!
- Do You Think You Might Like A Breakfast Bavarian-Style?
- Bavarian Foods In Google Blogs...
- German Foods On Amazon...
- Thanks For Stopping By...
- Please visit me at Chef Keem's Kitchen...
- My other blog is all about artisan bread recipes...
- A Little More About Me...
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