I had the pleasure of eating a traditional Bavarian breakfast the other morning (or afternoon...). It involves Weißwurst (a white sausage filled with veal) with sweet mustard - so addictive!, Brez'n (pretzels), and Weißbier. Here the beverage of choice is Franziskaner. I could get verrrrry used to this for breakfast.
I thought the Weißwurst look a bit ghostly and strange at first - but one bite was enough to make a convert out of me. Here's the recipe for the Brez'n:
1 Package active dry yeast (2 tsp)
Warm water (1/8 Cup-105°f)
Warm water (1 1/3 Cup)
Brown sugar (1/3 Cup)
Flour (4 1/2 Cups)
Dissolve yeast in 1/8-cup warm water. Let sit somewhere warm for 10 minutes, or until it becomes foamy. Stir in 1 1/3 cups warm water, 1/3-cup brown sugar and flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so but this is not required.
Heat oven to 400°F. In a saucepan, measure 2 tablespoons baking soda. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a greased/parchment paper covered cookie sheet.
Salt the top of pretzels with coarse salt. Place cookie sheet with pretzels into the oven for 7-10 minutes or until pretzel is golden brown. Enjoy while warm.
If you have to reheat a baked pretzel, I recommend putting it in a toaster oven for a little bit. If you don't have a toaster oven, do what I do: put it on top of a toaster and turn the toaster on. It'll be nice and warm when the toaster pops!