|1 1/4l||warter (divided)|
|2 tbsp||salt (divided)|
|2 tbsp||coarse salt|
|12||veal sausages ("Weisswurst")|
|Mustard Bavarian Style|
Dissolve yeast in lukewarm water.
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.
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
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.
Slide one pretzel at a time into the simmering water with a slotted spoon. Simmer for
approx. 1 - 2 min.
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.