Crispy Alsatian pretzel culture meets sparkling wine enjoyment
Wine with food thrives on the art of reinterpreting classics. Wine and food offer more than just a snack experience with the Alsace pretzel – they bring joie de vivre, originality and seduction at every turn. The Pretzel d’Alsace shines golden brown and smells of malt and salt, is crispy on the outside, airy and silky soft on the inside. Whether as a hearty treat for an aperitif, as a side dish with a cheese platter or as a snack at a convivial wine tasting – every bite of this pretzel reflects the spirit of Alsace: down-to-earth, stylish and consistent in enjoyment. Together with a sparkling Crémant d’Alsace, the result is an uncomplicated food pairing at the top level that brings elegance and rusticity together.
Ideal wine pairing: Crémant d’Alsace AOC (Alsace, France)
Crémant d’Alsace delights with fine, invigorating perlage, notes of green apple, citrus and a stimulating freshness. The sparkling lightness and dry taste are the perfect antithesis to the salty crust and soft texture of the pretzel. At the same time, the pleasant acidity lifts the aromas and loosens up the taste experience.
The combination of Crémant d’Alsace and the Alsace pretzel is a prime example of successful food pairing: the fine mousseux of the Crémant carries the salty notes, the yeast hints pick up on the malt aroma in the dough. The perlage provides freshness on the palate and takes away any heaviness from the bread dough, so the experience remains elegant and never filling. The fine fruit structure of the sparkling wine binds the acidity of the salt as well as the buttery notes of the dough.
Further wine recommendations for this dish
Riesling d’Alsace AOC (Alsace, France)
The dry Riesling offers fresh acidity, citrus and a mineral core. These characteristics perfectly balance the salty and malty notes of the pretzel. The fruit brings lightness, while the minerality cleanses the palate – an uncomplicated pleasure pairing that looks classic and modern at the same time.
Pinot Blanc d’Alsace AOC (Alsace, France)
Its mild acidity, delicate pear and apple fruit as well as floral notes create a velvety connection with the hearty, crispy pastry. The elegance of Pinot Blanc makes every round of pretzels a stylish aperitif experience and brings Alsace directly into the glass – the all-rounder for all pretzel fans.
Crémant de Loire Brut AOC (Loire, France)
The Crémant de Loire is an exciting alternative: with fine perlage, fresh acidity and fine apple notes, it ideally complements the malt and salt aromas. The fruitiness and a hint of citrus provide balance – the interplay of crispy and sparkling becomes an event.
Chardonnay (Yarra Valley, Australia)
The Australian Chardonnay brings a little more creaminess, yellow fruit and subtle minerality. It absorbs the buttery notes of the pretzel, supports the mouthfeel and pleasantly refreshes the taste experience. Perfect for those who love an international touch in the foodpairing world.
Pinot Gris d’Alsace AOC (Alsace, France)
Its full aroma, gentle fruit sweetness and moderate acidity offer an exciting counterpoint to spicy pretzels. The wine caresses bread and salt, brings depth out of the crumb and brings a lot of enjoyment for fans of strong white wines.
The recipe:
Bretzel d’Alsace (Elsässer Laugenbrezel)
Cooking utensils
- 1 Küchenwaage
- 1 Rührschüssel
- 1 Handrührgerät oder Küchenmaschine
- 1 Backblech & Backpapier
- 1 Topf für Lauge
- 1 Schaumlöffel
Ingredients
Für den Hefeteig
- 250 g Mehl Type 550
- 1/2 Würfel frische Hefe oder 1 Päckchen Trockenhefe
- 125 ml lauwarmes Wasser
- 20 g weiche Butter
- 1 TL Zucker
- 1 TL Salz
Für die Lauge & das Finish
- 1 l Wasser
- 2 EL Natron
- Grobes Salz zum Bestreuen
Preparation
Hefeteig zubereiten
- Mehl in eine Schüssel geben, Mulde formen. Hefe mit Zucker im lauwarmen Wasser auflösen, in die Mulde gießen, leicht vermengen.
- Butter und Salz zufügen, alles zu einem geschmeidigen Teig verkneten.
- Abgedeckt 1 Stunde gehen lassen.
Bretzeln formen
- Teig in 4 Portionen teilen, jeweils zu langen Strängen rollen und zur klassischen Bretzelform schlingen.
- Weitere 10 Minuten ruhen lassen.
Laugenbad
- Wasser in einem Topf aufkochen, Natron vorsichtig einrühren.
- Rohlinge mit Schaumlöffel 30 Sekunden eintauchen, abtropfen lassen.
Backen
- Auf Backblech legen, mit grobem Salz bestreuen.
- Im vorgeheizten Ofen (220°C Umluft) ca. 17–20 Minuten goldbraun backen.
Empfohlene Beilagen
- Elsässische Käseplatte (z.B. Munster, Tomme)
- Kräuterquark oder Meerrettich-Frischkäse
- Radieschen-Bouquet
