Bavarian Pretzel Dumplings with Mustard Sauce
A Classic German Twist on the Traditional Dumpling
Soft and chewy pretzel dumplings served with a tangy mustard sauce — a fusion of flavors perfect for any occasion.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Pretzel Dumplings
For the Mustard Sauce
For the Garnish
Preparation
Marinating the Pretzel Cubes
Soak pretzel cubes
Place pretzel cubes in a large bowl and pour warm milk over them.
Let soak
Let sit for 30 minutes until the milk is absorbed and pretzel cubes are softened.
Stir occasionally
Stir occasionally to ensure even soaking.
Preparing the Pretzel Dumpling Mix
Sauté onions
Sauté onions in butter until soft and translucent.
Combine ingredients
Add the onions, eggs, salt, pepper, and nutmeg to the softened pretzel mixture.
Form dough
Mix well to combine until it forms a sticky dough.
Ensure the mixture is not too wet; it should hold together when shaped into balls.
Cooking Process
Shape the dumplings
Form the pretzel mixture into 6 large dumplings.
Boil the dumplings
Simmer dumplings in salted water for about 20 minutes or until they float.
Make mustard sauce
In a small saucepan, combine cream, Dijon and whole grain mustards, and vinegar. Heat gently until combined and slightly thickened.
Plating & Serving
Bavarian Pretzel Dumplings with Mustard Sauce
Bavarian Pretzel Dumplings with Mustard Sauce
Plating & Serving
Place the dumplings neatly on a serving platter, drizzle the mustard sauce generously over them, and sprinkle with fresh parsley and chives.