Soft pretzels and veal sausages

The Bavarians wash a breakfast of pretzels and veal sausages down with wheat beer. I assure you these are great at any time of the day!


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 gflour
42 gyeast (fresh)
1.29 lwater (divided)
2 tspsalt (divided)
1 pinchsugar
40 gbaking soda
2 tbspcoarse salt
12veal sausages (Weisswurst)


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

Soft pretzels and veal sausages

Dissolve yeast in lukewarm water.

measuring cup

42 g yeast / 290 ml water

Step 2

Soft pretzels and veal sausages

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

Soft pretzels and veal sausages

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.


Step 4

Soft pretzels and veal sausages

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

Soft pretzels and veal sausages

Slide one pretzel at a time into the simmering water with a slotted spoon. Simmer for approx. 1 – 2 min.

slotted spoon

Step 6

Soft pretzels and veal sausages

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