Brezelkuche (video)
Brezelkuche
Mukimuki
Perfect as a camping dinner or rustic party finger food. A recipe from @muki4x4_love.travel
Ingredients
Spread
- 100 g sour cream
- 1 small egg
- ½ tbsp sweet mustard
- 25 g grated cheese of your choice
- A pinch of salt
- A pinch of pepper
- A pinch of caraway seeds
Remaining ingredients
- 4 frozen pretzels (let them thaw slightly)
- 150 g sauerkraut (well drained)
- ¼ red onion, thinly sliced
- 20 g diced ham
- 25 g grated cheese
- Fresh parsley, chopped
- Optional: salted pretzels as topping
Directions
Prepare the base
Let the pretzels thaw slightly.
Carefully unroll the pretzels.
Use 3 pretzels to form a spiral-shaped base.
Shape 1 pretzel into an outer crust.
Set aside the pretzel salt from the frozen dough.
Mix the spread
Combine sour cream, egg, mustard, and cheese.
Season with salt, pepper, and caraway seeds.
Assemble
Spread a layer of the mixture onto the pretzel base.
Add sauerkraut.
Sprinkle grated cheese on top.
Add diced ham.
Place the onion strips on top.
Finish with chopped parsley.
Sprinkle the pretzel salt around the crust.
Bake
Close the Hajka Oven lid.
Bake for about 25 minutes over medium heat, until the crust is golden brown.
💡 Tips
Squeeze the sauerkraut well so the base doesn’t get soggy.
For a stronger flavor: use bacon instead of ham.
Also delicious with mountain cheese or Emmental.
