Bavarian pretzel dumplings

Ingredients for 2 servings:

• 250 g pretzel sticks from the previous day
• ¼ liter of milk
• 2 m.-sized eggs
• ½ onion(s)
• 1 tbsp, heaped parsley
• 1 tbsp oil
• salt and pepper
• nutmeg

Instructions

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

Remove the salt from the pretzel sticks. Cut the sticks into 1/2 cm to 1 cm cubes. Bring the milk to a boil in a saucepan, mix with the eggs, and season with salt, pepper, and nutmeg. Add the pretzel sticks, but do not press them down. Let them simmer for half an hour. Peel and finely dice the onion. Heat the oil in a pan and sauté the onion over low heat until translucent. Add the parsley leaves to the pretzel mixture. Line two layers of aluminum foil with plastic wrap, each layer covered with plastic wrap. Spread the pretzel dumpling mixture on top and shape into long rolls (about 5 cm in diameter). Wrap the pretzel dough first in the plastic wrap, then in the aluminum foil. Gently press the ends of the aluminum foil down, then twist them tightly to form a shapely roll. Let the dumpling rolls simmer in a large pot of water just below boiling point for about 30 minutes. Remove from the water, remove from the foil, and slice while hot, or let cool and serve as desired. They can also be served fried the next day, making them easy to prepare. They taste wonderful with beef goulash or roast pork.