in Germany

Brezentaler according to Herta

updated

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Ingredients for 2 servings:

  • 2 pretzels from the previous day, cut into cubes
  • 1 tbsp breadcrumbs
  • 70 ml milk, as needed
  • 2 eggs
  • 50 g smoked bacon, finely diced
  • 1 small onion(s), finely chopped
  • Pinch(s) of salt and pepper, black
  • 1 bunch parsley, finely chopped
  • 1 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

if pretzels are left over

Pour hot milk over the pretzel cubes and let them swell for 20 minutes. Fry the bacon in a pan and sauté the onions until translucent. Mix with the soaked pretzels, eggs, breadcrumbs, and parsley, season with salt and pepper, and set aside. After 10 minutes, form the dough into discs and fry them in hot clarified butter until brown and crispy. Serve with a leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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