The pretzels: what good!
Who does not know the pretzels, this typical German bread always present in breweries across the Alps?
Every so love you too put it on the table.
And clearly accompanied with beer and sausages!
I'm not here today to shew the recipe, just some pictures.
Then when I will be able to photograph all the stages of the preparation and not just the final one ...
... I promise to return to the subject and present them to you.
One short, anticipation:
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although the mixture has some differences, the procedure to follow is similar to the traditional one of the taralli.
So a double cooking, first in water with the addition of sodium bicarbonate followed, after a short rest phase, by cooking in the oven.
ADVICES AND NOTES:
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- Beer, sweet mustard and white Munich sausages served in the water where they are heated are obligatory!
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