I wish I could hand you a fresh German pretzel through the screen of your computer. Mmmm...the salty and hard (but not too hard) crust and perfectly soft inside dough make a delicious combination. I like my pretzels slathered with a little butter (German style) or with a bit of nutella for a sweet treat:
A Homemade Brezel(Andechs, Fall 2009)
Maybe you're thinking that you've had delicious pretzels before. I know there is a supply of them at Auntie Anne's, but trust me, there is NO COMPARISON.
And, what goes better with a good brezel than a cold brew?
In a city that has two several-week-long festivals dedicated solely to beer (Oktoberfest and Starkbierzeit) and a half liter is considered a "small beer," it is hard to find better local beer elsewhere. Even monks in the Munich area dedicate their time to perfecting the brewing craft at Andechs:
Steve with a Fresh-Brewed Andechs Beer(Andechs, Fall 2009)
To me, the best (and most fun) way to experience German/Bavarian/Munich culture is with a beer in one hand and a pretzel in the other.
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