Soft pretzels and veal sausages
Difficulty: Medium
Time: 10 min. preparation time, 15 min. baking time
Nutrition: Calories ca 312 / Protein 30g / Carbohydr. 39g / Fat 4g
Ingredients (10 servings)
| 500 g | flour |
| 42 g | yeast (fresh) |
| 1.29 l | water (divided) |
| 2 tsp | salt (divided) |
| 1 pinch | sugar |
| 40 g | baking soda |
| 2 tbsp | coarse salt |
| 12 | veal sausages (Weisswurst) |
Utensils
baking sheet, measuring cup, stand mixer, 2 large saucepans, slotted spoon, large bowl, parchment paper, knife
Wine Tip
Wheat beer
This dish is simply crying for a cold, crisp wheat beer. Its bitter notes cut the richness of the sausages.
Step 1
Dissolve yeast in lukewarm water.
measuring cup
42 g yeast / 290 ml water
Step 2
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
Step 3
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.
oven
Step 4
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.
large saucepan
1 tsp salt / 1 l water / 40 g baking soda
Step 5
Slide one pretzel at a time into the simmering water with a slotted spoon. Simmer for approx. 1 – 2 min.
slotted spoon
Step 6
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
