Bavarian Pretzel Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pretzel stick (s) from the day before
- 0.25 liter ¼ milk
- 2 medium egg (s)
- 0.5 ½ onion (s)
- 1 tablespoon, heaped parsley
- 1 tablespoon oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the salt from the pretzel sticks. Cut the sticks into 1/2 cm to 1 cm cubes.
- Bring the milk to the boil in a saucepan, mix with the eggs and season with salt, pepper and nutmeg. Add the pretzel sticks, but don`t press them. Let it steep for half an hour.
- Peel the onion and cut into fine cubes. Heat the oil in a pan and sauté the onion until translucent over a mild heat. Add to the pretzel mixture with the parsley leaves.
- Cover two layers of aluminum foil with cling film each. Spread the pretzel dumpling mixture on top and shape into long rolls (about 5 cm in diameter). Roll the pretzel roll in the cling film, then in the aluminum foil. First press the ends of the aluminum foil a little, then twist them tightly together so that a shapely roll is created.
- Let the dumpling rolls simmer in a large pot with water just below the boiling point for about 30 minutes. Take out of the water, wrap out of the foil and cut into slices while hot or allow to cool and serve as required.
- Can also be served fried in slices the next day, so they are easy to prepare. Tastes wonderful with beef goulash or roast pork.
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