Moms Cookbook
Brezenknödel
Bavarian pretzel dumplings: day-old lye pretzel sticks bound with egg and milk, rolled in foil and simmered, then sliced. Makes 2 rolls, a side for about 4.
- Total
- 30 minutes
- Makes
- 4 servings
Instructions
Remove the salt from the pretzel sticks and cut them into ½-1 cm cubes.
Bring the milk to the boil and take it off the heat. Whisk the eggs and gradually stir them into the milk. Season the egg milk with salt, pepper and a pinch of nutmeg.
Carefully fold in the pretzel cubes without crushing them.
Dice the onion. Heat the oil in a pan and sweat the onion over low heat until translucent. Mix the onion and the parsley into the dumpling mixture.
Lay two sheets of aluminium foil side by side on the work surface and cover each with cling film. With wet hands, put half of the mixture on each and shape into long rolls about 5 cm in diameter.
Wrap the rolls first in the cling film, twisting the ends together, then in the aluminium foil. Press the foil ends a little and twist them so you get a firm, even roll.
Cook the rolls in a large pot of gently simmering water for about 30 minutes.
Lift the rolls out with a slotted spoon, unwrap them and slice while still hot.