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Recipe for Alsatian Pretzel Gratin with Lardons

The pretzel, with its pretty characteristic shape is one of the strong emblems of Alsace, in its version Gratinée aux Lardons, it is even more delicious!

Ingredients for 6 persons:

500 g flour
1 egg yolk
30 cl cold milk + 1 tablespoon for browning
15 g baking powder
30 g butter
300 g smoked bacon
1 large onion
25 cl beer
250 g cheese
75 g bicarbonate of soda
fine salt, Persian salt and pepper

Preparation:

Peel and chop the onion. Fry it in a pan over a low heat with the bacon and beer. Season with pepper. Drain the mixture and set aside.

Mix the flour and 1 teaspoon of salt in a large bowl, then add the butter, cold milk and yeast. Add the bacon mixture. On a floured kitchen work surface, knead the dough until it no longer sticks to your fingers. Cover with a cloth and leave to rise at room temperature for 1? hours.

In a saucepan, boil 2 L of water with 1⁄2 teaspoon of salt and the bicarbonate.

Roll out the dough with a rolling pin and cut into 6 equal pieces. Shape pretzels by rolling each dough piece between your hands until you have a length of about 50 cm. Fold the dough into a U shape and criss-cross the lengths twice (see diagram).

Dip them in boiling water for 30 seconds (wait for them to rise to the surface). Drain them with a skimmer and place them on the baking sheet covered with baking paper. Coat the pretzels with egg yolk mixed with a little milk. Sprinkle with grated cheese and Persian salt and bake for 15 minutes.

Shaping the Alsatian Pretzel

It's ready ! Bon Appétit !

Tags : Alsace, Alsatian, Aperitif, Baguette, Chestnuts, Christmas, Citrus, Condiment, Fir-tree, Gluhwein, Gourmet, Gratinee, Markets, Mulled, Mustard, Obernai, Obernai-shop, Obernois, Pretzel, Shop-obernai, Speciality, Spiced, Strasbourg, Wine

Posted in: Alsatian Recipes