Later, the recipe became sweet and somehow found its way to the heart of the canton of Bern: to the Emmental, where the world-famous cheese comes from.
For my adaption of «Bretzeli» I went along the traditional «Bernese Cookbook» (from my mother's kitchen cupboard), where there exist 3 different recipes. I kept the measurements almost the same but changed the ingredients to my needs.
To bake them, a special Bretzeli-iron is needed.
- Mix all the ingredients well in a bowl with a spoon/spatula and add as much water as it forms a viscous batter. Set aside for about an hour.
- Preheat Bretzeli-iron.
- With two teaspoons put a small amount of batter into the middle of the iron. Quickly press the iron together and bake Bretzelis golden and crispy.
- After taking them out, they can be rolled into pipes or cones, or split into quarters. You can also put them around a glass or cup, to create a bowl.
- Plain pipes or quarters are usually served to coffee or tea.
Bowls, cones or tubes can be filled and become a dessert like that.
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