German Snack
German snacking is the bakery in the afternoon — a Brötchen with butter and ham, a slice of streusel cake, a cold beer with a Brezn. Friedrich Bauer believes some things are best left to the patisserie.
Featured german snack recipes
- Brezel, Bavarian soft pretzel — Hans Müller · Munich, Germany · Hans: home version uses baking soda. Bakery version uses lye. Honest about both.
- Apfelstrudel, paper-thin — Iris · Bavaria, Germany · Strudel dough stretched until you can read through it. Apple, raisin, cinnamon.
- Black Forest cake, real — Friedrich Bauer · Titisee, Germany · Friedrich: the cherries, the kirschwasser, the ratio. The bakery version is best.
- Lebkuchen, gingerbread — Iris · Nuremberg, Germany · Honey, almond, candied citrus, the warm spice of December.
- Streuselkuchen, sheet cake — Iris · Berlin, Germany · Yeast cake, butter-flour-sugar streusel, the afternoon coffee staple.
- Rauchbier and pickled herring — Stefan Weber · Bamberg, Germany · Stefan: the smoke beer of his hometown, with sour herring, on a stool.
- Obatzda, Bavarian cheese spread — Iris · Munich, Germany · Camembert, butter, paprika, beer, scallion. With a Brezel.
- Baumkuchen, tree cake — Iris · Berlin, Germany · Layered cake spit-roasted under a broiler. Patience and rotation.
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