Preparation
- Cut the pretzels into small cubes and put them in a large bowl. Warm the milk without boiling it, pour it over and leave to soak for about 20 minutes.
- Sweat the onion in the butter for a few minutes until translucent and add it to the pretzels.
- Add the salt, pepper, nutmeg, flour, parsley and beaten eggs and knead everything together well with damp hands. The mixture should be shapeable but neither dry nor sticky. Leave to rest for 30 minutes.
- Bring plenty of salted water to the boil in a wide pot. With damp hands, loosely shape table-tennis-ball-sized dumplings from the mixture and slide them into the water.
- Turn the heat down and let the dumplings steep for 15 to 20 minutes in barely simmering water, not at a rolling boil. Lift out with a slotted spoon, drain and serve hot.
Drink with it
Wheat beer · excellent match
Hefeweizen (wheat beer), pale
Bready yeast, banana and clove meet the lye and buttery crumb, and the carbonation lightens the filling effect.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Munich Helles
Mild malt and fine bitterness support the lye note without taking anything away from the dumpling.
Pils or Helles: What's the Difference?Dark beer · good match
Bavarian Dunkel
Light roasted notes and malt sweetness suit the lye crust in the dough, especially with a roast gravy on the side.
Which beer goes with food? More than just pils with barbecueWhite wine · good match
Silvaner, dry
Earthy spice and mild acidity accompany the nutmeg and butter without dominating.
Which wine pairs with food? A simple approach to choosing