Soft pretzels and veal sausages

Based on 24 ratings

Difficulty

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

Ingredients

Servings:-10+
500 g flour
21 g yeast (fresh)
1¼ l water (divided)
2 tsp salt (divided)
½ tsp sugar
40 g baking soda
2 tbsp coarse salt
12 veal sausages (Weisswurst)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
312
Protein
30 g
Fat
4 g
Carb
39 g
  • Step 1/6

    Dissolve yeast in lukewarm water.
    • 21 g 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 g flour
    • ½ tsp 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 l water
    • 40 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.
    • 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.