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Making Bavarian Pretzels in Munich, Germany

Other than meeting up with friends, there are three food items that I love more than any others when I fly over to Octoberfest in Munich, Germany… First are the giant liters of beer. You sit in the giant tents and drink beer after beer from the six official Octoberfest brewers: Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner, and Spaten. But even if you don’t come during this three week period, Munich as some fantastic beer gardens. You can see some of my favorites here.

The second food I love is what is known as Wiesn Hendl. This is half a roasted chicken that is served in every Octoberfest tent.

And the third item I love are the Bavarian pretzels. These pretzels, known as Brezeln or Brezen in Germany are soft with a chewy texture. They are a common snack, but are also my favorite breakfast when sliced in half with butter and served with an espresso. One thing that identifies a Bavarian Pretzel, is that the lower portion is thick and the top is thinner.

So when I met Robinson and he told me he teaches people how to make Bavarian pretzels, I had to check it out. We made some pretzels, had some beers, and became friends. Plus we have some things in common such as we are both actors (he has much more talent than I do though) and we both have daughters. Yeah yeah yeah this all sounds weird… but it was actually pretty cool.

Here’s his website: