Brezenknödel: Pretzel dumplings with a unique flavor profile
Welcome to a culinary adventure that turns leftover pretzels into something delightfully delicious—Bavarian Pretzel Dumplings! This is Meier's cooking tips, coming to you from our popular YouTube channel. Today, I'm excited to share with you a traditional and incredibly tasty side dish that pairs perfectly with hearty meats and stews. Let's transform those leftover pretzels and breadsticks into delectable dumplings!
Ingredients:
- Leftover pretzels or breadsticks (Laugenstangen), equivalent to 3-4 large pretzels
- 1 large onion, finely diced
- 2 tablespoons butter
- A pinch of salt (be cautious, as pretzels are already salted)
- 1 1/2 cups of milk (depending on the dryness of the pretzels)
- 2 teaspoons marjoram
- Freshly ground black pepper, to taste
- 2 tablespoons breadcrumbs (more if necessary for binding)
- A handful of fresh parsley, chopped
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Equipment:
- Large pot for boiling
- Mixing bowl
- Ladle or slotted spoon
- Cutting board and knife
Instructions:
1. Heat a large pot over medium heat and add the butter. Once melted, add diced onions with a pinch of salt. Gently sauté until the onions are translucent.
2. While the onions are cooking, tear the leftover pretzels or breadsticks into small pieces and place them in a large mixing bowl.
3. Once onions are ready, pour the milk over the onions to slightly cool the mixture, then add it to the bowl with the pretzel pieces. The milk should be enough to moisten the mix but adjust the amount based on how dry your pretzels are. Let the mixture sit for about 10 minutes to allow it to soak and the pretzels to soften.
4. To the pretzel mixture, add marjoram, a bit of pepper, extra salt (if needed), breadcrumbs, and chopped parsley. Mix gently, trying to maintain some texture from the pretzel pieces instead of making a smooth dough.
5. Bring a large pot of water to a low simmer (approximately 90-95°C, not boiling). Add a pinch of salt if desired.
6. With wet hands, form the pretzel mixture into dumplings. Make sure that the dumplings are firm enough to hold their shape. If the mixture is too dry or crumbly, add a little more milk or breadcrumbs as needed until the right consistency is achieved.
7. Carefully place the dumplings into the simmering water, and let them cook for about 20 minutes. Make sure the water is not boiling, as this can cause the dumplings to fall apart.
8. The dumplings are ready when they float to the surface and are firm to the touch. Remove them from the water with a ladle or slotted spoon, and serve as a side to your favorite stew or meat dish.
Cooking Tips:
- Adjust the wetness of your dumpling mixture based on how dry your pretzels are, as this will affect the amount of liquid needed.
- Be careful with added salt, as pretzels incorporate a good amount already.
- Making a small test dumpling first can help ensure that the consistency and flavor are to your liking before cooking the entire batch.
Servings: Makes approximately 8-10 dumplings, depending on size.
Attribute this recipe to the skilled Meier's cooking tips and their treasure trove of culinary creations found at their YouTube channel: https://www.youtube.com/@MeiersKochtipps.:
YouTube channel - Meier's cooking tips: https://www.youtube.com/@MeiersKochtipps
Brezenknödel: Pretzel dumplings with a unique flavor profile
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