Our German breakfast draws on the traditions of Bavaria in southern Germany, whose capital is Munich. The region's delicate white sausage, Weisswurst, was traditionally made early in the morning and eaten for breakfast because it spoiled quickly. It is typically served with sweet mustard and a Brezel, the distinctive crossed-arm-shaped bread known in English as a pretzel. We paired these with quark, a German fresh cheese made by fermenting milk with lactic acid bacteria, and a lentil salad. Traditional German drinks and desserts were also available.