"Or you can save your giant pretzel for a light snack with obatzda cheese."
The original. They know how it's done. Plus, in the spring, they make a green version with wild garlic right from the Weihenstephaner mountain.
It was absolutely delicious. They served it on a traditional board with radishes, gherkins, rye bread, crunchy pretzels, and salami. SO SO GOOD!!