Soft pretzels and veal sausages

Soft pretzels and veal sausages

15 ratings

Felix, dolphin trainer


„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 👍
10
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
500 g
flour
42 g
yeast (fresh)
1¼ l
water (divided)
2 tsp
salt (divided)
1 pinch
sugar
40 g
baking soda
2 tbsp
coarse salt
12
veal sausages (Weisswurst)
Metric
Imperial
  • 500 g flour
  • 42 g yeast (fresh)
  • 1¼ 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
  • oven
  • measuring cup
  • stand mixer
  • 2 large saucepans
  • slotted spoon
  • large bowl
  • parchment paper
  • knife

Enjoy with

Wheat beer
This dish is simply crying for a cold, crisp wheat beer. Its bitter notes cut the richness of the sausages.

Nutrition per serving

Cal
312
Protein
30g
Fat
4g
Carb
39g

Step 1/6

Dissolve yeast in lukewarm water.
  • 42 yeast
  • 250 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.
  • 500 flour
  • 1 pinch sugar
  • 1 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.
  • 1 tsp salt
  • 1 water
  • 40 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.
  • 2 tbsp coarse salt
  • 12 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.