Alsatian Bretzel with Lardons au Gratin

With its unmistakable twisted silhouette, the Alsatian bretzel is far more than a snack - it is a symbol. Born in the bakeries of Alsace and the Rhine region, it has graced Christmas markets, village fairs and winstub tables for centuries. In its gratinated lardons version, it becomes a generous and convivial dish, perfect for a meal with friends or an original starter.

The history of the Alsatian bretzel

The origin of the bretzel is ancient and contested - Alsatians, Bavarians and Swabians each claim it as their own. The most famous legend tells of a baker condemned to death in the Middle Ages who won his pardon by creating a bread "through which the sun shines three times" - the twisted shape letting light through in three places. In Alsace, the bretzel is documented from the 17th century on bakers' signs. It is today one of the region's culinary symbols, alongside choucroute and kougelhopf.

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Alsace wine

Riesling from Alsace Tradition 75 cl

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Alsace wine

Pinot Noir Alsace Tradition 75 cl

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Alsace wine

Muscat Alsace Selection 75 cl

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Ingredients for 6 people

• 500 g flour
• 1 egg yolk
• 300 ml cold milk + 1 tablespoon for glazing
• 15 g baking powder
• 30 g butter
• 300 g smoked lardons
• 1 large onion
• 250 ml beer
• 250 g grated cheese
• 75 g bicarbonate of soda
• fine salt, Persian salt and pepper

Method

1. Peel and chop the onion. Fry gently with the lardons and beer in a pan. Season with pepper. Drain and set aside.
2. In a large bowl, mix the flour and 1 teaspoon of salt, then add the butter, cold milk and baking powder. Add the lardon mixture. On a floured work surface, knead the dough well until it no longer sticks to your fingers. Cover with a cloth and leave to rise at room temperature for 1.5 hours.
3. In a saucepan, bring 2 litres of water to the boil with 1/2 teaspoon of salt and the bicarbonate of soda.
4. Roll out the dough with a rolling pin and cut into 6 equal pieces. Shape the bretzels by rolling each piece between your hands to a length of about 50 cm. Fold the dough into a U shape and cross the ends twice (see diagram below).
5. Drop them one by one into the boiling water for 30 seconds (wait until they float to the surface). Drain with a slotted spoon and place on a baking tray lined with baking paper. Brush the bretzels with egg yolk mixed with a little milk. Sprinkle with grated cheese and Persian salt and bake for 15 min at 200°C.

Ready! Enjoy!

Tips and variations

• Classic version : leave out the lardons and cheese for a traditional bretzel, sprinkled with coarse salt only.
• Munster version : replace the grated cheese with slices of munster for an even more Alsatian version.
• Storage : bretzels keep for 24 hours at room temperature in a clean cloth. They reheat well for 5 minutes in the oven at 150°C.
• Pairing : serve with a cold Alsatian beer or a glass of sylvaner.

Find our Alsatian Bretzel Preparation Kit and all our Alsatian specialities on decoalsace.fr - delivery across Europe.