Soft pretzels and veal sausages

Soft pretzels and veal sausages

Based on 26 ratings
In app
Difficulty
Medium 👍
Preparation
10 min
Baking
15 min
Resting
60 min

Ingredients

2Servings
MetricImperial
100 g
flour
g
yeast (fresh)
¼ l
water (divided)
tsp
salt (divided)
tsp
sugar
8 g
baking soda
tbsp
coarse salt
2⅜
veal sausages (Weisswurst)

Utensils

measuring cup, stand mixer, large bowl, oven, large saucepan, slotted spoon, baking sheet, parchment paper, knife

Nutrition per serving

Cal312
Fat4 g
Protein30 g
Carb39 g
  • Step 1/6

    Dissolve yeast in lukewarm water.
    • g yeast
    • 50 ml water
    • measuring cup

    Dissolve yeast in lukewarm water.

  • Step 2/6

    Add flour, sugar and some 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.
    • 100 g flour
    • tsp sugar
    • ¼ tsp salt
    • stand mixer
    • large bowl

    Add flour, sugar and some 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.

  • Step 3/6

    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

    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 4/6

    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.
    • ¼ tsp salt
    • ¼ l water
    • 8 g baking soda
    • large saucepan

    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.

  • Step 5/6

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

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

  • Step 6/6

    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.
    • tbsp coarse salt
    • 2⅜ veal sausages
    • large saucepan
    • baking sheet
    • parchment paper
    • knife

    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.

  • Enjoy your meal!

    Soft pretzels and veal sausages

How-To Videos

See all
homemade-obatzda-spread

Homemade Obatzda spread

how-to-measure

How to measure

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!
Limited offer!

Ready to cook this?

Sign up for exclusive app features!

4,99€ For free!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes

No credit card needed.Stops automatically after one month.

Start your free month now