After looking at the history of the pretzel in Europe and the US, it is time to try making pretzels myself. The recipe I like best uses caustic soda that gives the Laugenbrezel its distinct taste.
Tag: backen
Here are two recipes: one for Martins- or Zuckerbrezeln, and one for Stutenkerle or Weckmänner. They are German recipes that I translated into English with American measurements. Links to the original are in the post.
It is Sunday and that means cake time. Many Germans have cake with their afternoon coffee on Sundays. They do drink coffee also during the week, often between 3 and 4:30pm, though it varies. They might not always eat cake with their coffee but maybe just a cookie or some fruit. But Sundays are different. […]
