Teewurst Pretzel Bites

Teewurst Pretzel Bites

Recipes with Teewurst

Soft pretzel dough shaped into bite-sized pieces, baked until golden, then split and filled with Teewurst while still warm. The salty, chewy pretzel and the soft, smoky filling belong together. A northern German take on pretzel sandwiches. Serve them at a Grillparty or as a snack with beer. Best eaten within minutes of filling.

Prep Time

20 min

Cook Time

15 min

Servings

4

Difficulty

Medium

Ingredients

  • 400g ready-made pretzel dough (or pizza dough with baking soda bath)
  • 120g Teewurst
  • 2 liters water
  • 3 tbsp baking soda
  • 1 egg yolk, beaten
  • Coarse salt for sprinkling

Steps

1

Preheat oven to 220°C. Divide the dough into 16 small pieces and roll each into a ball.

2

Bring water and baking soda to a boil. Drop the dough balls in batches for 30 seconds each. Remove with a slotted spoon and place on a lined baking sheet.

3

Brush each ball with beaten egg yolk. Sprinkle coarse salt on top. Bake 12-15 minutes until deep brown.

4

Let cool for 2 minutes. Split each pretzel bite in half while still warm. Spread Teewurst on the bottom half and close.

Tips

The baking soda bath gives the pretzel bites their dark color and chewy crust. Do not skip it. If using store-bought frozen Laugengebäck, just bake and fill. The Teewurst should go on while the bites are warm but not hot, or the fat separates.