Bavarian Cuisine Guide: Pretzels, Pastry, Creams and Desserts Explained

When someone mentions Bavaria, many people first think of pretzels, beer, bread rolls and strong, hearty flavors. But then another side quickly appears: creamy desserts, Bavarian cream, cake slices and elegant layered sweets. And this is exactly where the confusion often starts. Is “Bavarian pastry” the same thing as pretzels and bread? Not quite. That is why it helps to separate things properly: Bavaria has a strong baking tradition, but it also has a very recognizable sweet side.

BAVARIAN FLAVOR GUIDE

Bavarian cuisine is not just one thing. On one side, there is a strong baking tradition, where pretzels, bread rolls and characterful loaves take the spotlight. On the other side, there is the sweet part of the story, where soft creams, chilled desserts and Bavarian cream play the main role. If you want to understand the difference between these two worlds, it is best to look at them separately first and then connect them into one bigger picture. That is exactly what this guide is for.

What “Bavarian” means Quick guide Bavarian baking Bavarian desserts Main differences What to read first Where to go next

What does “Bavarian” actually mean in food?

The word “Bavarian” is often used quite loosely. In everyday language, people quickly use it for almost anything that comes from Bavaria or reminds them of it. But in cooking and baking, it is worth making things a little clearer. Bavarian baking and Bavarian desserts are not the same category, even though they come from the same region.

If someone is looking for pretzels, bread rolls or rustic loaves, they are probably interested in dough, rising, crust and baking. If someone is looking for Bavarian cream or a Bavarian dessert, they are looking for something completely different: milk-based cream, egg yolks, gelatin, whipped cream and a soft, creamy texture. Both are Bavarian, but they are not the same thing. Once you separate them clearly, the whole picture becomes much easier to understand.

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The quick version, without the fog

• Bavarian baking = pretzels, bread rolls, loaves, savory braided bread
• Bavarian desserts = Bavarian cream, cream slices, cakes, dessert glasses
• both belong to the broader Bavarian culinary tradition
• but they should not all be pushed into the same “pastry” basket if you want to be precise

Put simply: pretzels and Bavarian cream come from the same wider story, but from two very different chapters.

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The Bavarian baking side

Dough • yeast • crust • baking

This is the more rustic and hearty part of the story. It includes foods where properly prepared dough, good rising and the right bake matter most. The result is glossy pretzels with a darker crust, rolls that are not empty and cottony, and breads with real character.

pretzels bread rolls dark bread savory braid

In this section, you will find a historical introduction and 4 recipes with instructions written clearly enough for someone who is not elbow-deep in dough every single week.

Open the Bavarian baking guide

The Bavarian sweet side

Cream • vanilla • whipped cream • chilling

This is the softer and creamier side of Bavaria. Bavarian cream, cakes, cream slices and dessert glasses come into focus here. There is less emphasis on crust and more on texture, temperature and calm preparation, so the cream stays smooth and stable.

Bavarian cream strawberry cake cream slices dessert glass

This part also includes background, context and 4 recipes written in a practical way, so they are not just nice to look at, but actually useful in a home kitchen.

Open the Bavarian dessert guide

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The main differences between the two worlds

The biggest difference is already in the base. With baked goods, you work with dough, yeast, water, flour and the oven. With desserts, you work with milk-based cream, egg yolks, gelatin, whipped cream and chilling. One requires a better feel for dough. The other requires a better feel for temperature and texture.

The second difference is the final eating experience. A pretzel or loaf needs a good crust, a pleasant crumb and enough flavor to avoid tasting flat. Bavarian cream or cake, on the other hand, should be soft, smooth and stable without becoming stiff. If the bread is too wet, it is not right. If the cream is too firm, that is not right either. Both can be “Bavarian,” but the mistakes are different and the goals are different too.

Practical takeaway: these two things do not need to be pushed into the same basket just because they come from the same region. It makes much more sense to separate them first and then connect them. That makes the article clearer for readers, more useful in the kitchen and easier to understand when searching for recipes.

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What should you read first?

If you are more interested in savory baking, start with the Bavarian baking guide. Pretzels, rolls and bread are a good choice for anyone who wants to understand dough, baking and the more rustic side of the kitchen. If you are more interested in the sweet side or want to prepare something that looks a little more elegant, start with Bavarian cream and desserts.

• for baking beginners: bread rolls or savory braided bread
• for classic lovers: Bavarian pretzels
• for dessert lovers: Bavarian cream or dessert glasses
• for something more impressive: strawberry cake or cream slices

If you want to start with dough

Open the Bavarian pastry and baking guide first, where you will find pretzels, bread rolls, dark bread and savory braided bread.

Read: What Is Bavarian Pastry?

If you want to start with something sweet

Then go straight to Bavarian cream, cakes, cream slices and dessert glasses. This is the creamier, softer and chilled side of the Bavarian story.

Read: Bavarian Desserts

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Where to go next: choose your Bavarian direction

This guide works best as a starting point. If you want something savory, click into the baking side. If you are interested in something sweet, go to the Bavarian desserts. If you want the full picture, read both articles. That way, you quickly see that Bavaria is not just one iconic pretzel or one single cream dessert, but a much wider food story.

And that is exactly what makes food so interesting: one region, two very different faces. One smells of the oven, crust and yeast dough. The other smells of vanilla, whipped cream and chilled dessert. Both belong on the table.

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Open both Bavarian guides

If you want the full picture, start with the basic difference between the baking side and the sweet side, then choose the recipe that suits you best. Savory, sweet or both. There is no wrong direction here, only a different starting point.

Bavarian pastry and baking Bavarian desserts

Tip: if you are planning a cozy weekend breakfast, start with pretzels or rolls. If you need dessert for guests, start with Bavarian cream, strawberry cake or dessert glasses.

Bavarian Desserts: Bavarian Cream, Strawberry Cake, Cream Slices and Dessert Glasses

When someone mentions Bavaria, most people first think of pretzels, beer, and strong savory flavors. But that is only part of the story. Bavarian cuisine can also be very soft, creamy, and almost elegant, especially when it comes to desserts. This includes Bavarian cream, various slices, fruit desserts, and cakes where the main trick is not a hundred ingredients, but making everything precisely enough that it feels simple and tastes excellent.

THE SWEET SIDE OF BAVARIA

If the main focus of Bavarian bread is the crust, then with Bavarian desserts the story is almost reversed. Here, softness, creaminess, lighter texture, and desserts that feel a little more refined come to the front. But do not worry, these are still not recipes that require a laboratory. Once you understand the base, everything becomes much more manageable.

History Bavarian cream Basic recipe Strawberry cake Cream slices Dessert in a glass

Bavarian desserts: from rich tradition to creamy classics

Bavarian desserts are a lovely example of how a region can combine more homely, rustic influences with a slightly more refined sweet side of the kitchen. Bavarian cream is one of the best-known bases from which various cakes, slices, and other chilled desserts developed. This base became so useful precisely because it is delicate enough to feel elegant, while still not being too complicated for home preparation.

Compared with some heavier desserts, Bavarian sweets are often more focused on texture. The goal is not only sweetness, but also mouthfeel. A good Bavarian cream should be smooth, soft, stable, and just delicate enough. Once you get that right, you can use one single base to prepare several different desserts, from simple glasses to a cake for a slightly more special day.

In simple terms: with these desserts, the winner is not the one who adds the most things, but the one who makes the base without mistakes.

What Bavarian cream actually is

Bavarian cream is a chilled creamy dessert that sits somewhere between vanilla custard, pudding, and a mousse-like dessert. The base is made from milk, egg yolks, sugar, vanilla, gelatin, and whipped cream. The gelatin helps the cream hold its shape, while the whipped cream makes it lighter and less heavy.

• it is not the same as classic pudding
• it is not the same as regular pastry cream
• it must be firm enough to hold
• it must stay delicate enough not to turn rubbery

And that is exactly where the main trick is hidden. If you overdo the temperature, you get an eggy taste or lumps. If you overdo the gelatin, you get a dessert that feels more like jelly than cream. But if you get everything right, you end up with a very useful base for several different recipes.

1. Bavarian cream you can use as a base for several desserts

Yield: 4 servings • Time: 30 minutes + chilling • Difficulty: moderately easy

This is the recipe that makes the most sense to start with, because it shows you the logic of the entire set. Once you know how to make this cream, you can turn it with a few adjustments into a cake, slices, or a dessert in a glass. The only important thing is that you work calmly, do not overheat the base, and cool the cream properly before folding in the whipped cream.

Ingredients

• 500 ml milk
• 4 egg yolks
• 100 g sugar
• 1 vanilla bean or 1 teaspoon vanilla paste
• 5 g powdered gelatin or 3 gelatin sheets
• 200 ml heavy cream for whipping

Method

1. First prepare the gelatin. If you are using sheets, soak them in cold water. If you are using powdered gelatin, prepare it according to the instructions on the package. Do not leave this step for the very last moment, because you want it ready exactly when you need it.
2. In a saucepan, heat the milk with the vanilla. The milk should be hot, but not wildly boiling. Meanwhile, in another bowl, whisk together the egg yolks and sugar. There is no need to whip it to a pale foam like sponge cake batter, but the mixture should still become smooth and even.
3. Start slowly pouring the hot milk mixture into the yolks. Do not pour everything in at once, because you do not want to make sweet scrambled eggs. Add it gradually and whisk constantly so the yolks temper slowly.
4. Once the mixtures are combined, return everything to the saucepan and heat it over low to medium heat. Stir the whole time, ideally with a whisk or spatula, and make sure the mixture does not boil. The goal is for it to thicken slightly. Once a thin film stays on the back of a spoon, you are about where you need to be.
5. Take it off the heat and immediately add the prepared gelatin. Stir well so it dissolves completely. Then strain the mixture through a sieve if you want an especially smooth result. This step is not mandatory, but it is very smart, especially if you are not completely sure everything went perfectly.
6. Cool the cream until it is no longer warm, but not yet set. During that time, whip the cream to soft peaks. The cream should not be whipped to the absolute maximum, because it will be easier to fold gently into the base if it stays a little softer.
7. Fold the whipped cream gently into the cooled base in two or three additions. Use a spatula and do not stir aggressively. The goal is to preserve as much air as possible. Then divide the cream into glasses or molds and place it in the refrigerator for at least 4 hours.

Tip: The biggest mistake with Bavarian cream is too much heat. Once the base boils, things can collapse very quickly. This is one of those recipes where less panic and less heat give a better result.

CAKE BASE Need a sponge cake base?

A simple sponge cake is the easiest way to turn Bavarian cream into a proper layered dessert.

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2. Bavarian strawberry cake

Yield: one 20 cm cake • Time: 45 minutes + chilling • Difficulty: moderately easy

This is a dessert that looks much more “special” than it is actually difficult. If you use a simple sponge and a good Bavarian cream, a big part of the work is already done. The strawberries add freshness, a little acidity, and a beautiful look, so the cake does not feel heavy even though it is creamy.

Ingredients

• 1 thin 20 cm vanilla sponge cake layer
• 1 batch of Bavarian cream from the recipe above
• 200 to 250 g fresh strawberries
• optional 1 to 2 tablespoons powdered sugar

Method

1. First prepare a cake ring or a springform pan. Place the sponge on the bottom. If it is very dry, you can lightly moisten it with a few tablespoons of milk or a very mild vanilla syrup, but do not overdo it. Nobody wants a muddy base.
2. Wash the strawberries, dry them well, and remove the stems. Save a few of the prettier ones for the top, and cut the rest into smaller pieces or halves. If they are very tart, you can dust them very lightly with powdered sugar and leave them for a few minutes.
3. Once the Bavarian cream is prepared and already mixed with the whipped cream, carefully spread half of it over the sponge. Add some of the strawberries on top, then cover with the remaining cream. Smooth the surface with a spatula or the back of a spoon.
4. Arrange the remaining strawberries on top. You can place them casually or make them look a little more polished if the cake is going on the table for some kind of celebration. Then place the cake in the refrigerator for at least 4 to 6 hours, or even better, overnight.
5. Before serving, carefully remove the ring. If the cream sticks slightly to the edge, use a thin knife quickly warmed under hot water. That will give you a cleaner edge with less tearing.

Tip: With this cake, do not complicate things with ten different extras. Bavarian cream and strawberries are already a strong pair. Sometimes the smartest move is to leave things alone.

SUMMER CAKE Want something even lighter?

This no-bake curd cake is another fresh summer option when creamy desserts are calling.

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3. Cream slices in Bavarian style

Yield: one small baking pan • Time: 35 minutes + chilling • Difficulty: medium

This is not a classic custard slice in the strict traditional sense, but more of a home-style slice where Bavarian cream plays the main role. Puff pastry on the bottom and top, soft chilled cream in the middle. The result is a very pleasant contrast between crispness and softness.

Ingredients

• 1 sheet of puff pastry
• 1 batch of Bavarian cream
• powdered sugar for dusting

Method

1. Divide the puff pastry into two equal parts. Prick both parts several times with a fork so they do not puff up too wildly during baking. Then bake them according to the package instructions, or until they are beautifully golden and crisp.
2. Once baked, let the pastry cool completely. Place one piece on the bottom of a pan or mold. If you want less stress later while slicing, cut the top piece in advance into approximate squares or rectangles. That way, after chilling, you will be able to cut more easily without shattering the entire top layer.
3. Pour or spoon the prepared Bavarian cream onto the bottom pastry layer. Smooth the surface, then carefully place the top layer over it. If you pre-cut it, simply arrange the individual pieces on top and press very gently.
4. Place everything in the refrigerator for at least 4 hours. The cream needs to firm up properly, otherwise slicing will be pure sadness. Once the dessert is cold enough, dust the top with powdered sugar and cut into slices.

Tip: With this dessert, the flavor usually is not what fails, slicing is. That is why it is smart to cut the top pastry layer in advance. It saves you quite a bit of frustration.

CREAM SLICE Curious about the classic version?

Before cutting into the Bavarian-style slice, see why Slovenian kremna rezina is so beloved.

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4. Bavarian dessert glasses with fruit and cookies

Yield: 4 glasses • Time: 25 minutes + chilling • Difficulty: very easy

This is the most relaxed version of the entire set. If you do not feel like dealing with a cake ring or slicing neat portions, dessert in a glass is a very smart choice. Everything still looks beautiful, the flavors are the same, and there is less stress involved. And sometimes that really is the best combination.

Ingredients

• 1 batch of Bavarian cream
• 150 g fresh fruit of your choice
• 8 to 10 butter cookies or ladyfingers
• optional a little lemon zest or vanilla for extra flavor

Method

1. Crush the cookies roughly. There is no need to turn them into dust. It actually looks nicer if a few small pieces remain, because they add texture to the dessert. Wash the fruit and cut it into smaller pieces if needed.
2. Place a little of the crushed cookies into the bottom of each glass. Then add a few spoonfuls of Bavarian cream. Spread some fruit on top. Repeat that order once more if you have enough room and ingredients.
3. The final layer should be cream, with a little fruit or some crushed cookies on top for appearance. If you like, you can grate over a tiny bit of lemon zest, but really just a little so it does not overpower the main flavor.
4. Place the glasses in the refrigerator for at least 2 to 3 hours. This dessert is best well chilled, once the layers have come together and the cookies have softened slightly without turning to mush.

Tip: This is a great recipe for days when you want to make something good, but do not feel like playing pastry chef. The result looks beautiful, while the preparation is much less stressful.

CHILLED DESSERT More cold dessert ideas?

If you like creamy chilled desserts, this ice cream Swiss roll is another smart summer-ready recipe.

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If you are also curious about the savory side of Bavaria

Once you see how soft and creamy Bavarian dessert can be, it is interesting to look at the other side of the same region too: pretzels, rolls, darker breads, and a more robust baking tradition. That gives you a nice pair of articles that together show Bavaria is not just one thing.

Read also: What Is BavarianHistory, Baking Traditions and 4 Easy Recipes Pastry?

For a broader Bavarian story, take a look at the article about Bavarian pastry too, where you will find more classic baking recipes, different textures, and a more rustic side of the same region.

What Is BavarianHistory, Baking Traditions and 4 Easy Recipes Pastry?

Bavaria is not known only for beer, sausages and large mugs, but also for a very strong baking tradition. When we talk about Bavarian baking, we are not talking only about one bread or one roll, but about an entire baking culture in which pretzels, crusty rolls, darker breads and other dough-based products play an important role. This is a world where crust, proper texture and patience matter a lot, because good bread or a good pretzel simply does not come from shortcuts.

BAKING BASICS

Bavarian baking is a good reminder that flour, water, yeast and a little salt can turn into serious things. At first glance, everything seems quite simple, but then you realize that with the most basic baked goods, process and feel matter the most. A pretzel is not just twisted dough, a roll is not just a small loaf, and dark bread is not good just because it happens to be dark.

History What defines it Pretzels Rolls Dark bread Braid

Bavarian baking: a short history that is not boring

Bavaria has a long and very strong tradition of bread baking. Baking guilds were active in the German lands centuries ago, so baking was not something random, but a serious craft with rules, knowledge and quite a lot of precision. That is exactly why different kinds of bread, rolls and pretzels developed over time, where it was not only about taste, but also about appearance, texture and keeping quality.

Pretzels are today almost a symbol of Bavaria. When someone mentions a Bavarian bakery, many people first imagine precisely a beautifully baked pretzel with a darker crust and coarse salt on top. Alongside them, rolls with a firmer crust are also very characteristic, as well as darker breads in which rye is often an important part of the flavor. Altogether, it gives an impression of robustness, but when it is done well, the result is very balanced and not heavy at all.

Put simply: Bavarian baking is not about “flash”, but about very solid, honest baking. And that is exactly why it is so interesting.

What truly defines Bavarian baked goods

• a more pronounced, often crispier crust
• a soft, but not soggy crumb
• less complication with ingredients, more precision in the process
• frequent use of rye flour or at least flour blends
• a very important role of proofing, steam and proper baking

This means that while the recipes are not demanding on paper, they are still worth making calmly and step by step. If you start rushing, it quickly takes revenge in the texture. And with bread or pretzels, texture is almost half of the story.

1. Classic Bavarian pretzels

Yield: 6 pretzels • Time: about 2 hours • Difficulty: moderately easy

This is the recipe that gets you closest to that real Bavarian bakery classic. The main difference between ordinary yeasted dough and a pretzel is that before baking, you briefly dip the dough into a hot baking soda bath. That exact step creates the characteristic darker crust, special flavor and a nice, almost shiny appearance.

Ingredients

• 500 g plain white flour
• 7 g dry yeast or 20 g fresh yeast
• 300 ml lukewarm water
• 1 teaspoon sugar
• 1.5 teaspoons salt
• 30 g soft butter
• 1 l water for the bath
• 3 tablespoons baking soda
• coarse salt for sprinkling

Method

1. First prepare the dough. Put the flour into a large bowl, add the yeast, sugar, salt and soft butter. Then pour in the lukewarm water. It is important that the water is not too hot, because the yeast can lose its strength. Start mixing the dough with a spoon or wooden spoon, then transfer it to a lightly floured work surface.
2. Knead the dough for at least 8 to 10 minutes. At the beginning it may seem a little stubborn, but keep going. The goal is to get a smooth, fairly firm and nicely elastic dough. If it is very sticky, add just a tiny bit of flour, but not too much, otherwise the pretzels will be too heavy and less soft.
3. Shape it into a ball, return it to the bowl, cover it with a kitchen towel and let it rise for about 45 to 60 minutes. The dough should visibly rise. It does not have to double in volume with millimeter precision, but it should be softer and airier than at the beginning.
4. Once the dough has risen, divide it into 6 equal pieces. First quickly shape each piece into a short rope, then roll it with your palms until you get a longer strip. The middle should be slightly thicker and the ends thinner. Then shape the pretzel: bend the strip into a horseshoe shape, cross the ends twice and press them onto the bottom part.
5. Place the shaped pretzels onto baking paper and let them rest for about another 15 minutes. Meanwhile, bring one liter of water to a boil and carefully add the baking soda to it. Once the water is boiling, lower the heat slightly so it does not bubble too aggressively.
6. Using a spatula or a wide slotted spoon, carefully dip each pretzel into the hot soda bath for 20 to 30 seconds. This step makes the difference between “ordinary yeasted dough” and a real pretzel. Then return it to the baking tray, sprinkle with coarse salt and, if you like, make a shallow cut on the thicker part with a sharp knife.
7. Bake in an oven preheated to 220 °C for about 15 minutes, or until the pretzels are nicely baked to a deep golden brown. Once you take them out of the oven, leave them alone for a few minutes. They are best still slightly warm, with butter, cheese or simply on their own.

Tip: If shaping the pretzels does not go perfectly the first time, it is not a tragedy. What matters more is getting the dough and the baking right. The shape comes with practice, but the taste should be good the very first time.

2. Crusty Bavarian rolls

Yield: 8 rolls • Time: about 2 hours • Difficulty: easy

These are rolls that are not fluffy and bland, but have that nice firmer crust that already feels more serious to the touch. They are excellent for breakfast, a snack or a sandwich, but above all they show how important proper proofing and steam in the oven are in baking.

Ingredients

• 500 g white flour
• 300 ml lukewarm water
• 7 g dry yeast
• 10 g salt
• 1 teaspoon sugar

Method

1. In a bowl, mix the flour, yeast, sugar and salt. Add the lukewarm water and start mixing. Once the ingredients come together, transfer the dough to the worktop and knead it until it becomes even, smooth and elastic. This usually takes around 8 minutes. Well-kneaded dough is the basis for a nice crumb.
2. Shape the dough into a ball, cover it and let it rise for about one hour. During proofing, keep it in a calm place without drafts. Once the volume increases nicely, gently transfer it to the work surface and do not punch it down completely, because you do not want to squeeze all the air out of it.
3. Divide it into 8 roughly equal pieces. Shape each piece into a tight ball by pulling the edges underneath. This very tension on the surface helps the rolls rise more nicely in the oven and have a more even shape.
4. Arrange the rolls on a baking tray, cover them with a cloth and let them rest for about another 30 minutes. Just before baking, you can lightly score each one on top with a sharp knife. That cut is not only for appearance, but also helps the roll open nicely during baking.
5. Preheat the oven to 220 °C. Place a small ovenproof dish with hot water on the bottom of the oven, or just before baking spray a little water into the oven so steam forms. This helps create a nicer and crispier crust.
6. Bake the rolls for about 18 to 20 minutes. They are done when they get a nice golden color and sound slightly hollow underneath if you carefully tap one. After baking, transfer them to a wire rack so they do not become damp on the bottom.

Tip: If you want an even better crust, do not open the oven during the first 10 minutes of baking. Every unnecessary peek inside can lower the temperature and let the steam escape.

3. Bavarian dark rye bread

Yield: 1 medium loaf • Time: about 3 hours • Difficulty: easy to medium

This bread has a fuller flavor because it also contains rye flour. It is not heavy in a bad way, but it is more substantial. This is the type of bread that has some character, a good crust and keeps well into the next day. If you want something between an everyday loaf and a more rustic bread, this is a very good place to start.

Ingredients

• 300 g white flour
• 200 g rye flour
• 350 ml lukewarm water
• 7 g dry yeast
• 10 g salt
• 1 teaspoon honey or sugar

Method

1. In a larger bowl, mix both types of flour, add the yeast, salt and honey. Then pour in the lukewarm water and start mixing. Rye flour behaves a little differently from white flour, so the dough will feel somewhat different, less silky and denser. This is normal, so there is no need to panic and immediately add another half kilo of flour.
2. Knead the dough for a few minutes, just until everything comes together nicely. With rye bread, the dough does not necessarily need to be as elastic as it would be with pure white flour. Once the mass is even, cover it and let it rise for about one hour, or until it visibly puffs up.
3. Transfer the risen dough onto a lightly floured worktop, quickly shape it into a loaf or an oblong bread and move it onto a baking tray lined with baking paper or into a loaf tin. Cover it and let it rest for another 30 to 40 minutes so it relaxes a little and rises again.
4. Preheat the oven to 220 °C. Before putting the bread into the oven, score the top if you like. The cuts should not be too deep. It is enough to guide where the bread will open during baking. If you do not do this, the bread will find its own way out, and sometimes that looks a little wild.
5. Bake the bread for the first 15 minutes at 220 °C, then lower the temperature to 200 °C and bake for another 20 to 25 minutes. It is done when it smells beautifully baked, develops a darker crust and sounds hollow when tapped on the underside.
6. After baking, make sure to cool it on a wire rack. This is the part where many people make a mistake and cut the bread too soon. If you slice it while it is still hot, the crumb can turn gummy and will not be as nice as it could be.

Tip: This bread is excellent the next day as well. If you toast it lightly, it gains even more character and goes beautifully with butter, cheese or more substantial spreads.

4. Savory butter braid

Yield: 1 larger braid • Time: about 2 hours • Difficulty: easy

This recipe is a little softer and gentler than pretzels or dark bread, but it still fits nicely into this group. The braid works well for breakfast, a snack or as an accompaniment to cold cuts and spreads. Because of the butter and milk, the dough is softer and the result a little richer.

Ingredients

• 500 g white flour
• 250 ml lukewarm milk
• 7 g dry yeast
• 50 g soft butter
• 1 egg
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 egg for brushing

Method

1. Put the flour into a bowl, add the yeast, sugar and salt. Then mix in the egg, lukewarm milk and soft butter. Knead into a smooth yeasted dough. At first it will be a little softer than the dough for rolls, which is expected. What matters is that you knead it long enough for it to become nicely supple and smooth.
2. Let the covered dough rise for about one hour. Once it has risen, transfer it to the worktop and divide it into three equal parts. Shape each part with your hands into a longer rope. Try to make all three about the same thickness, because that way the braid will look nicer and bake more evenly.
3. Press the three ropes together at one end and braid them into a classic plait. There is no need to make art out of it, a simple braid is enough. Once you get to the end, tuck the lower ends under a little so they do not open up during baking.
4. Transfer the braid to a baking tray, cover it and let it rise for another 20 to 30 minutes. Then brush it with beaten egg. This coating will give it a nicer shine and a more tempting color.
5. Bake at 180 °C for about 28 to 32 minutes. If you see that it is browning too quickly, cover it very lightly towards the end with a piece of baking paper or aluminum foil. It should be beautifully golden brown and fragrant when baked.
6. Let it cool at least a little before slicing. It is excellent warm, but if you cut it straight from the oven, the crumb tends to compress. A few minutes of patience really help here.

Tip: If you serve it still slightly warm with butter, you have done almost everything that needed to be done. Sometimes the simplest things win the most.

If you are more drawn to sweets

Once you finish with pretzels, rolls and bread, the other side of Bavarian tradition opens up nicely as well: creamy desserts, Bavarian cream, slices and cakes. There is less crust and more softness there, but still more than enough reason to stay in the same culinary story.

THIS IS ALREADY A PREVIEW OF THE NEXT ARTICLE IN THE "BAVARIAN FLAVORS" SERIES.