Pretzel dumplings in North German-Mediterranean style

Ingredients for 8 servings:

• 1 pack of pretzels (lye pretzels), frozen (10 pieces)
• 2 medium-sized onions, finely diced
• 4 medium-sized shallots, finely diced
• 1 tbsp butter
• 200 ml milk
• 4 eggs
• ½ bag(s) of baking powder
• 1 bunch parsley, flat, with stems, medium-finely chopped (alternatively: coriander leaves)
• 3 sprigs rosemary, 2 of which are finely chopped, one remains whole
• 2 cloves garlic
• n. B. salt and pepper, freshly ground
• n. B. Olive oil, extra virgin cold-pressed for frying in the pan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 10 minutes

Variation of the classic Bavarian pretzel dumpling

The day before, bake the pretzels according to the instructions and set aside until the next day. On the day of preparation, cut/chop the stale pretzels into hazelnut-sized pieces and place them in a large bowl. Peel and dice the onions and shallots. Sauté the cubes in 2-3 tablespoons of olive oil and butter, deglaze with the milk, and season generously with salt and pepper (overseason slightly, as the pretzel pieces will significantly reduce the flavor). Bring to a simmer, mix with the pretzels, and knead thoroughly. Whisk the chopped parsley, baking powder, and chopped rosemary with the eggs. Add to the pretzel pieces and knead thoroughly, then let stand for 10 minutes. If the mixture is a bit too dry, simply mix in another egg. Transfer the mixture to a sufficiently large piece of plastic wrap and roll tightly (should make 2 to 3 rolls). Now wrap in aluminum foil and twist the ends together. Bring a large pot or roasting pan of salted water to a boil and then reduce the heat. Cook the rolls below boiling point for about 30 minutes, turning them over halfway through. Tip: The rolls are usually the size of a cucumber. If your rolls are thicker, increase the cooking time to 40 to 45 minutes. Remove the rolls from the water, remove the foil, and let the dumplings cool. Then cut the dumplings into 1 cm thick slices. Now cover the bottom of a grill pan generously with olive oil and heat to 3/4 heat. Crush the garlic clove with the back of a knife and add it to the hot pan along with the whole rosemary sprig. Toss the garlic and rosemary in the hot pan for a few minutes and then remove. Fry the dumpling slices in the hot oil until golden brown on both sides. Goes well with pork medallions, roast pork, fried fish and roast beef.