++++++++++++++++++++++++++++++++++++
‘
About the Recipe: This is a light airy flatbread that can be served as a side dish or snack along with dipping olive oil. The beer in it adds a fantastic flavor and creates crispy bubbles during baking. I love the contrasting texture of the bread with a crispy top studded with rosemary, crushed salted pretzels, and smoked almonds and then inside it’s cloud-soft crumb.
Pretzels Are Part of German Life
The crusty, doughy pretzel is an integral part of daily life in Germany. They can be picked up at a bakery for breakfast, lunch. or quick snack to enjoy with a glass of beer. Their production has evolved from small bakers, who sold them on the street, to big factory operations today.
The true origins of Germany’s pretzels remain a mystery, though they do seem to have evolved from a ring-shaped Christian fasting dish that existed in Roman times. Some say the three holes twisted together symbolize the Father, Son, and Holy Spirit or arms in prayer. Perhaps, they were made as a convenient way to hang them up on baker’s poles.
For More Information See:
https://www.thespruceeats.com/german-pretzel-history-4796280
Baking the Bread:
Preheat oven to 375 degrees F.
- Brush dough lightly again with beaten egg mixture; sprinkle with remaining pretzels, almonds, and rosemary; drizzle lightly with olive oil.
- Bake in preheated oven for 20 to 25 minutes or golden brown.
Cooling the Bread:
Remove from oven; loosen sides of bread; remove from baking pan. Let cool on rack. Cut into squares to serve.
Serve with olive oil for dipping.
Yield: one 13×9-inch flatbread
pdf for Copy of Recipe – Pretzels & Beer Flatbread
+++++++++++++++++++++++++++++++++++
