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Scratch Baking For A Bavarian Breakfast

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Bavarian Breakfast Foods - Baked from Scratch

We Bavarians have two breakfasts.

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)

From Munich, Bavaria - Dallmayr Coffee

When only the real thing is good enough...

Dallmayr Prodomo Gourmet Coffee, 17.6oz (500g)

Amazon Price: $12.99 (as of 02/16/2012)
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Release Date: 12/31/1969

Usually ships in 1-2 business days

Bavarian Breakfast Bread

It can be modified for a Christmas Stollen

Ingredients

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

Make Your Own Bavarian Pretzels

They're so great - fresh from the oven!

1 Package active dry yeast (2 tsp)
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

Weisswurst is a veal sausage, mildly seasoned with fresh parsley and spices. The traditional way of eating looks pretty messy - the filling is sucked out of the skin while holding the sausage in your hand. Foreigners and "Prussians" (German Northerners) usually reveal their heritage by cutting the weisswurst with a knife. Coarse-grained sweet mustard is the condiment of choice.

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 02/16/2012)
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: $5.99 (as of 02/16/2012)
List Price:
Used Price:

Release Date: 12/31/1969

Usually ships in 1-2 business days

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 by

Oatmeal, pancakes, eggs, toast - all fine. But none of that funny stuff, o.k.?!

WindyWinters says:

Cereal and fruit or yogurt and fruit for me.

Posted January 03, 2010

CCGAL says:

Yes to the pastry & coffee, but sausage makes me queasy that early.

Posted December 23, 2009

Amarjit says:

First glance, I'd say "No Way!" but..hey, the sausages seem a bit ok..I really hv no clue.

Posted December 23, 2009

Brookelorren says:

The meat seems like a little bit too much. I don't drink beer at any time of day either. But the breads would probably be pretty yummy.

Posted December 16, 2009

ClassyGals says:

The meats, no, but the bavarian breakfast bread sounds good.

Posted December 16, 2009

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

Laniann says:

I have to have my oatmeal with a banana.

Posted November 29, 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!

Alissa says:

it looks amazing! My grandmother is Swedish, so pickled herring sounds delicious to me.

Posted July 23, 2011

Mickie_G says:

I am game for any food someone else fixes for breakfast. But, Yes, I would love a good Bavarian-Style breakfast. Leave off the pickled herring, tho.

Posted December 26, 2009

happynutritionist says:

I'm willing to try almost anything once, but this looks like something I'd give a go to more than once...my mouth is watering...and I just had breakfast...cereal.

Posted December 22, 2009

MarleyK says:

Yum, reminds me of my many travels through Bavaria!

Posted December 20, 2009

MiaBellezza says:

I know I would like a Bavarian style breakfast because I love Bavarian food. Congratulations on being nominated for the Giant Squid Awards!

Posted December 18, 2009

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

clouda9 says:

Just what the doctor ordered :) I'd indulge for sure!

Posted November 28, 2009

HorseAndPony says:

You bet. I love to eat this type of breakfast.

Posted November 28, 2009

view all 25 comments

Bavarian Foods In Google Blogs...

Twisted Tasting: Unique suds, innovative eats like you've never had: Among the other food providers: Nut Kreations, Companion Bakeshop, Bavarian Pretzel Works, El Salchichero, Buttercup Cakes and Farmhouse Frosting, Serendipity Spreads, Santa Cruz Salmon Jerky, Friend in Cheeses, Delk Bees Honey, and Mrs. A's Famous ...
Beyond croutons: Uses for stale bread: From the time our mothers told us not to waste food, most of us feel at least a little guilty when bread starts to get stale. Here's the thing: That's when bread gets really interesting. ?For the meatballs, it's the best,? said Giuseppe De Stefano, ...
A Bavarian Fairy Tale: We're living in paradise. The beer is tasty and the food as well. (Bavaria is) better than anywhere in the world'. HELMUT ZANKEL Munich resident Fact is Bavaria is the richest state in Germany and Germany is now the richest country in Europe.
A spoonful of promise: As Sanjay Singh Yadav, the restaurant's chief chef, tells us, ?Earlier we were known for Mexican food but then we decided to give our guests a taste of a more varied international cuisine, as they want to try out newer things all the time.

German Foods On Amazon...

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Squidster Feb 24, 2011 @ 6:04 pm | delete

Oh, yum yum! I miss Bavarian Leberkaes for breakfast! Not too crazy about the Weisswurst though, but whenever I get the wurst cravings I go to Trader Joe's for their authentic Nuremberg pork sausages.

Reply

WordCustard May 20, 2010 @ 2:43 pm | delete

That breakfast bread looks so tasty. Came back to this one to leave a well-deserved ~*~* Angel Blessing *~*~

Reply

WindyWinters Jan 3, 2010 @ 9:44 pm | delete

Congratulations on your 2009 Giant Squid Award! I don't mind eggs and sausage for a Sunday breakfast. We actually do eat Bavarian weiners or smokies on the BBQ or in a bun for dinner. Happy New Year and Best Wishes for 2010! :)

Reply

Mickie_G Dec 26, 2009 @ 10:23 am | delete

My husband and I love white sausage. It is hard to find here in the south USA. Usually we can find it at Whole Foods.
Congratulations on the 2009 Squid Award for the best baking lens, by the way.

Reply

CCGAL Dec 23, 2009 @ 7:08 am | delete

Great job! I can hardly wait to try making those pretzels. Congratulations on the well deserved win!

Reply

Amarjit Dec 23, 2009 @ 6:30 am | delete

Fantastic lens! Congrats! I feel you deserved the Best Baking lens award. :-)

Reply

Laniann Dec 23, 2009 @ 2:49 am | delete

Congratulations, Chef Keem, on being selected as one of the 2009 Giant Squid Award Winners.

Reply

mbgphoto Dec 22, 2009 @ 6:32 pm | delete

Congratulations on the 2009 Best BakingLens! Looks great!

Reply

MiaBellezza Dec 22, 2009 @ 1:17 pm | delete

Congratulations Chef Keem for 2009 Best Baking Lens and my you look dapper, ~ uber giggle, in that photo! Best of luck with your new restaurant opening.