Universal Yums

Author: Diana Kantor

  • Bavarian Pretzels

    Bavarian Pretzels

    Make authentic German pretzels! Fluffy, salty, and perfect with a bit of German mustard.

    Prep: 1.5 hours
    Cook: 15 mins
    Total: 1 hour 45 mins
    Yield: 12 pretzels

    Ingredients

    • 6 tbsp baking soda
    • ½ cup lukewarm water
    • 1 tsp granulated sugar
    • 1 tbsp active dry yeast
    • ¾ cup lukewarm milk
    • 2 tbsp butter, room temperature
    • 3 + ½ cups all-purpose flour, divided
    • 1 tsp salt
    • 3 cups hot water
    • coarse sea salt to sprinkle

    Preparation

    1. Prepare two baking sheets by lining them with parchment paper and set aside.
    2. Using the stand mixer’s dough hook attachment, combine lukewarm water and sugar. Then mix in the yeast and let stand for 10 minutes until bubbly. Add milk and stir.
    3. Mix the butter, 3 cups of flour, and salt into the yeast mixture. Knead with the dough hook for 5 to 10 minutes, adding more flour as needed until the dough is smooth, elastic and not sticky.
    4. Cover the bowl with plastic wrap and let the dough rise for 45 to 60 minutes in a draft-free, warm place until doubled in size.
    5. Preheat oven to 425°F.
    6. Divide the dough into 12 equal pieces. Create the classic pretzel shape by rolling each piece of dough into an 18-inch long rope, keeping the center thicker than the ends. Form into a U shape. Cross the ends of the rope over each other twice about 3-inches from the end. Fold the ends down and press to the curved part at the 4-and 8-o’clock positions.
    7. Place pretzels onto the parchment-lined baking sheets. Cover with a towel and let rise for about 15 minutes in a warm spot. Remove the towel and rise another 15 minutes, letting the surface dry to form a slight skin.
    8. Prepare the soda bath. Using a large glass bowl (not plastic) gradually whisk baking soda into the 3 cups of hot water until dissolved.
    9. Dip pretzels into the water mixture, one at a time, for about 3 seconds each. Gently shake off excess moisture and return to the baking sheets.
    10. Slit the thick center of the pretzels with a sharp knife. Sprinkle with sea salt.
    11. Bake for 15 minutes until nicely browned. Remove to a wire rack to cool.
  • German Apple Cake

    German Apple Cake

    Try German Apfelkuchen! This authentic German recipe is perfect for the fall season and is similar to pound cake…but with a big helping of juicy ripe apples!

    Prep: 25 mins
    Cook: 50 mins
    Total: 1 hour 15 mins
    Yields: 1 cake

    Ingredients

    • 3-5 medium apples
    • ½ cup unsalted butter, room temperature 
    • ¾ cup granulated sugar
    • 2 large eggs
    • 1 tsp lemon juice
    • 1 teaspoon vanilla extract
    • 1¾ cup all-purpose flour
    • 1½ tsp baking powder
    • ½ tsp salt
    • ½ cup milk
    • 1 tbsp powdered sugar

    Preparation

    1. Preheat oven to 350°F. Then grease the bottom and sides of a 10-inch springform pan.
    2. Peel, core, and quarter the apples. Set aside.
    3. In a large bowl, beat the butter and sugar until thoroughly combined. Beat in the eggs, lemon juice, and vanilla until creamy.
    4. In a medium bowl, mix flour, baking powder, and salt. 
    5. Alternate mixing in the flour mixture and milk into the butter mixture until completely combined. 
    6. Pour the cake batter into the prepared pan.
    7. Carefully cut thin slices into each apple quarter from the outer part toward the center several times without cutting all the way through. The apple slices will separate from each other while the cake bakes. Arrange the sliced apple quarters on top of the batter.
    8. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
    9. Allow to fully cool, then remove the cake from the pan.
    10. Gently sprinkle powdered sugar to garnish and enjoy!
  • German Potato Dumplings

    German Potato Dumplings

    Serve up these crouton-stuffed potato dumplings as the perfect side to go with your favorite German main dishes.

    Prep: 30 mins
    Cook: 20 mins
    Total: 50 mins
    Yield: 12-14 dumplings

    Ingredients

    • 2¼ pounds russet potatoes, whole & unpeeled
    • Croutons
    • 1 cup potato starch or cornstarch, plus extra as needed
    • 2 large eggs
    • 1 tsp salt

    Preparation

    1. Bring a large pot of water to boil, then cook the potatoes until tender, about 40 minutes. Once they have cooled a bit, remove the skins. 
    2. Mash the potatoes using a fork or potato masher. Allow to cool completely, then refrigerate until cold. 
    3. Once cold, add the starch, eggs, and salt to the cold potatoes until they form a smooth dough that holds together. If the mixture is too wet, slowly add more starch until the mixture holds together.
    4. Roll the potato mixture into balls, about the size of a tennis ball, adding a few croutons to the center of each one. 
    5. Bring a pot of salted water to a simmer, then gently add the dumplings. Simmer, uncovered, about 15 to 20 minutes.
    6. Remove the cooked dumplings with a slotted spoon and serve immediately.
  • Czech Potato Pancakes

    Czech Potato Pancakes

    The Czech version of potato pancakes are bigger, crispier, and loaded with garlic!

    Prep: 20 mins
    Cook: 35 mins
    Total: 5 mins
    Yields: 5 pancakes

    Ingredients

    • 6 medium yellow potatoes
    • 2/3 cup milk, hot
    • 1/2 cup all-purpose flour
    • 1 egg
    • 5 cloves garlic, pressed
    • 1 tbsp marjoram
    • 1 tsp salt
    • Lard or Canola/sunflower oil

    Preparation

    1. Peel the raw potatoes, then finely grate them with a box grater or microplane.
    2. Transfer the grated potatoes to a colander, then use paper towels to squeeze out the excess water. You may need to do this a few times.
    3. Put the squeezed potatoes in a bowl, then pour the hot milk over them. Add an egg, flour, pressed garlic, dried marjoram, and salt. Stir until combined. The mixture should have a creamy consistency.
    4. Warm the lard or oil in a 10-inch frying pan over medium heat. Give the batter a stir before spooning a portion into the middle of the heated pan. 
    5. Using the back of a spoon or spatula, spread the batter into a ¼ inch thick pancake that fills or nearly fills the pan.
    6. Fry each pancake for 2-3 minutes on each side, until the edges are golden.