Daniel Magg is an Electronics Engineer here at F&P. He previously worked in our Dunedin office – where he contributed his Baumkuchen recipe and now he resides in Auckland. I know Daniel as a guy who makes strong coffees, likes football and has a very dry sense of humour.
He’s also a good cook. I wondered whether this recipe for pretzels was a family secret, passed down through generations of Magg’s. He said no…and that was that. Here’s Daniel’s story.
I remember a discussion with my school friends about the proper orientation of a Pretzel. I was of the firm opinion that the big piece with the cut in it (called the belly) was meant to be at the bottom. This makes it look like a smiley face, an edible emotiocon. Well, turns out I was wrong. My friends pointed me to the common emblem of a South German bakery, a Pretzel, but an upside down one.
While that might have left me shattered for a little bit, it certainly hasn’t changed my appetite for this delicous snack. The buttered Pretzel is an all time classic. A ham filling goes well the lye flavour of the Pretzel. But the best way to truly enjoy them, is with a half litre jug of beer and Bavarian white sausages in a beer tent during October Fest.