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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
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)
MetricImperial

Utensils

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

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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

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