Soft pretzels and veal sausages

Step 1/6

• 4¼ g yeast
• 50 ml water

• measuring cup

Dissolve yeast in lukewarm water.

Step 2/6

• 100 g flour
• ⅛ 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

• 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

• 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

• 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

• ⅜ 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!