Home
About
Freelance Writing
Work with Me
Contact

Regional German Food and Culinary Travel

Food Guides
Recipes
In Season
Travel
Newsletter

About German Food, On the Menu: German Dishes, PublicationFebruary 19, 2020<February 19, 2020

German Pretzels [for The Spruce Eats]

Four pretzels on a baking rack from above — Photo by David Nuescheler on Unsplash

My first piece for The Spruce Eats is a wander into the world of German pretzels, from a brief look at their lengthy history to some rather delicious serving suggestions. The article is available to read online on The Spruce Eats website.

Facebook Twitter Pinterest

You may also like

Raw cookies being placed on a baking tray

December 9, 2018

The A to Z of German Christmas: K is for… Kekse

Baker Arnd Erbel rolling out bread dough in his workshop

April 8, 2021

What do the Germans eat at Easter? (National Geographic Traveller)

Sliced stollen on a baking tray with a long knife

December 1, 2018

The A to Z of German Christmas: C is for… Christstollen

CommentsCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

On the Menu

Regional Specialties: the Bergische Kaffeetafel

Cheeses and greens: What to eat in Frankfurt

What to eat and drink in Düsseldorf

Next level pork fat Bratkartoffeln

My favourite German dishes of 2018. (And not a sausage in sight.)

The A to Z of German Christmas: S is for… Schneebällchen

Saumagen: a dish fit for dignitaries

Recipes

German cucumber salad (Gurkensalat)

Next level pork fat Bratkartoffeln

What do the Germans eat on New Year’s Eve? (Recipe: Raclette)

German cookbooks: five favourites

German pumpkin soup | Kürbissuppe (recipe)

Follow A Sausage Has Two on Instagram @asausagehastwo

The village of Keitum, which is on the less touris

The village of Keitum, which is on the less touristy Wadden Sea side of Sylt, has been around since at least the 13th century. For a long period during the 17th and 18th centuries, it was home to lots of wealthy sea captains; today, it’s quiet and leafy (or at least it was yesterday morning) and many, if not most of the buildings are a variation on this traditional Frisian theme 💚

I can’t say I’d recommend going to Sylt for 24

I can’t say I’d recommend going to Sylt for 24 hours when you live at almost the other end of the country (sort of), but from the 24 hours I’ve just spent there, I’d definitely recommend going to Sylt. Beautiful white North Sea beaches on one coast, the extraordinary Wadden Sea on the other, and endless roses and bike paths and cute thatched cottages in between. (And obviously also roads and cars and ugly holiday flats and unaffordable hotels and perfectly normal shopping areas full of high street shops, but Instagram demands a little romanticisation, doesn’t it.) I’m on the train home again, but I’ll share some more pictures once I’ve recovered from my horrendous journey there 😵‍💫

Underneath: wild garlic pork sausages. On top: our

Underneath: wild garlic pork sausages. On top: our village butcher’s version of Thüringer Rostbratwürstchen (which have PGI - protected geographical indication - status, so can’t be called Thüringer unless they’re made in the federal state of Thuringia). Plate length: 30cm.

I’ve a truly glorious long weekend behind me wit

I’ve a truly glorious long weekend behind me with friends visiting from London and I feel like I’ve had an actual holiday. Sunday was @rheinradeln.de, in which the 25km of road between Worms and Oppenheim is closed to traffic and cyclists come out in their hundreds to enjoy the sunshine and scenery and hang out at various wineries, food, beer and wine stands along the way. Pictured is slow-roast pork and onions with a bread roll from @spinnler_streetfood_events, the winery courtyard it was eaten in, a vague impression of what some of the route looks like, and roadside sustenance in the form of a slice of cherry traybake. Can’t wait for next year.

Stole a photo of @trawellviews‘ Kaiserschmarrn.

Stole a photo of @trawellviews‘ Kaiserschmarrn. Should have stolen it full stop.

Follow on Instagram

About
Press
Freelance Work
Contact
Sponsored Content & Affiliate Links
Impressum | Datenschutz
Privacy Policy

View asausagehastwo’s profile on Facebook
View asausagehastwo’s profile on Twitter
View asausagehastwo’s profile on Instagram
View asausagehastwo’s profile on Pinterest

© 2012-2023 Christie Dietz • Site content may not be used without permission • Header by Kat Flint

Back to top

Search for:

Food Guides
Recipes
In Season
Travel
Newsletter

Home
About
Freelance Writing
Work with Me
Contact

We use cookies on this website Accept By continuing to use this site you are agreeing to our cookies policy Read More

Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.

Necessary

Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT

error: Content is protected!