I recreated another recipe from Love&Lemons and it turned out perfectly, I don’t get how this bavarian recipe by them is so easy, vegan (cruelty-free) and yummy to make when they aren’t even from Germany. I have, like 99% of the children in Munich, grown up with Pretzles “Brezn” and I couldn’t imagine a life without them. No meat, yes, no fish, okay,no diary, well okay, but no pretzels ? Definite No. And I am baking them for the very first time in me life, well yolo. Can’t believe I am using this word in the last weeks quite often… where have I gone to?
My Tips for being in germany/munich: trie various different bakeries, because even here not every pretzel is good. They must be in a good shape, have the golden brown color, cross on the outside, but soft on the inside, it’s a complete world in my eyes, haha.
With this recipe, you should eat them straight away, don’t even wait 1-2 hours, because (maybe I’ve not baked them enough) when I took them out, they were cross, but after 2 hours there were lovely soft, but not cross anymore. And leave away the sweetener in this recipe, it shall not taste sweet in the first place, so no maple syrup (and for me no agave nectar!).
Enough ramble, here is the recipe and enjoy the photos. What is life without pretzels?
Here are my ideas of with what to eat them (vegetarian mostly)