They’re an attraction for nearly all of our parties – large fresh pretzels. Sometimes however there are some of them left over but they’re not really tasty the next day. I found a recipe for frozen pretzels and changed it a little bit to make my two days old pretzels palatable again.

(for 4 pretzel)
100g sour cream or crème fraîche
2 eggs
4 – 5 slices of salami or ham, finely chopped
1 red pepper, chopped
50g grated Emmental
2 tbsp flour
black pepper, chili powder as you like

Put stale preztels on a baking tray lined with parchment paper and disperse some water on them. 2016_Brezel2Give all ingredients in a bowl and mix well with an egg beater. Season as required and fill the mixture into the spacing of your pretzels. If you like just put some further grated cheese on top of the filling. Bake pretzels in the preheated oven at 180°C for about 15 minutes. To prevent a too strong browning covert the pretzels with a piece of aluminiu foil after 5 minutes of baking. Remove them from the oven when the filling’s firm and serve with a fresh green salad. The female tinkering donkey had enough with one filled pretzel for lunch but tough guys will easily scoff two of them.
If you have soft pretzel sticks left over then just prepare the filling without flour. Cut soft pretzel sticks in halves lengthwise, apply cream on both halves and bake like said above.


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