Soft pretzels and veal sausages
Time: 10 min. preparation time, 15 min. baking time
Nutrition: Calories ca 312 / Protein 30g / Carbohydr. 39g / Fat 4g
Ingredients (10 servings)
|42 g||yeast (fresh)|
|1.29 l||water (divided)|
|2 tsp||salt (divided)|
|40 g||baking soda|
|2 tbsp||coarse salt|
|12||veal sausages (Weisswurst)|
baking sheet, measuring cup, stand mixer, 2 large saucepans, slotted spoon, large bowl, parchment paper, knife
This dish is simply crying for a cold, crisp wheat beer. Its bitter notes cut the richness of the sausages.
Dissolve yeast in lukewarm water.
42 g yeast / 290 ml water
Add flour, sugar and half the salt to a stand mixer. Add dissolved yeast and mix into a smooth dough. Place the dough into a large bowl, cover and let rise for approx. 1 h, until the dough has doubled in size.
stand mixer, large bowl
500 g flour / 1 pinch sugar / 1 tsp salt
Preheat oven to 200°C/400°F. On a lightly floured surface, knead the dough once more and divide into ten portions. Roll each into long strips and fold into a pretzel shape.
Add remaining salt to a large saucepan of boiling water. Turn down to a simmer and slowly add baking soda. Be careful, as foam can rise quickly if the water is still too hot.
1 tsp salt / 1 l water / 40 g baking soda
Slide one pretzel at a time into the simmering water with a slotted spoon. Simmer for approx. 1 – 2 min.
Place the pretzels on a lined baking sheet, score with a knife and sprinkle with coarse salt. Bake for approx. 10 – 15 min. or until they are a deep brown. Heat veal sausages in a large saucepan of simmering water. Serve pretzels and sausages garnished with parsley and sweet mustard.
large saucepan, baking sheet, parchment paper, knife
2 tbsp coarse salt / 12 veal sausages