Fill a large saucepan with a mix of Water and Weißbier (about 3 parts water to 1 part beer), add a pinch of Salt and bring just to a gentle simmer—avoid boiling to keep the sausages tender.
Turn the heat down to low and carefully add the Weißwürste; warm them gently in the hot liquid for about 8–12 minutes until heated through.
While the sausages are warming, refresh or warm the Laugenbrezeln in a preheated oven at 180°C (350°F) for 5–8 minutes or briefly in the microwave so they’re soft and slightly crisp on the outside.
Wash and thinly slice the Radi; arrange on a small plate and sprinkle with a little extra salt if desired for a peppery, crunchy contrast.
Lift the Weißwürste out with a slotted spoon and serve immediately on a platter with the warmed pretzels, a generous spoonful of Bavarian Sweet Mustard and the sliced radishes.
Pour chilled Weißbier to accompany the meal, and enjoy the Weißwurst by cutting or peeling the casing and eating the tender sausage with mustard and pretzel.
