German pretzel buns are super easy to make. They don’t require the pretty technical shaping that the regular pretzels do. This is my German pretzel bun recipe, and I really think you should try it.
The crust is dark and chewy and the crumb is light and fluffy. They are perfect as a snack with an ice-cold beer or a dinner roll for a dish like Hungarian goulash.
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Here back on earth it can be used to spice up many things, as you can also see in many of my recipes: bacon jam, mushroom ravioli, sausage cabonara and chicken and mushroom pie. I could quite possibly be a bacon geek 😉
Here is my take on how you make a homemade bacon. It is so easy that you will wonder why you never made it at home before.
Various geek equipment can, of course, be used to make this. Like a vacuum sealer and a smoking oven. You can add something called prague powder #1 to protect against bacteria. If you are going to be smoking you will need some smoking chips (hickory of course), but if you think that sounds too complicated you can finish the bacon in the oven covering it in liquid smoke. It is actually surprisingly authentic.
It can all be done without specialist equipment and ingredients.
Just because you are diabetic does not mean you do not crave something sweet once in a while.
A generous scoop of homemade sugar-free blackcurrant jam on top of your cheese sandwich is, fortunately, more or less guilt-free. Berries do not have a lot of natural sugar (percentage-wise) and if you sweeten your jam with a sweetener that does not affect your blood sugar, it is a great deal. It is also a great way for non-diabetics to keep down their sugar intake down.
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Regarding the filling there are so many options, but I absolutely love mushrooms, so I thought I would do a mixed mushroom filling. I got some of my favorite mushrooms: button mushrooms, chanterelle and oyster mushrooms. Use whatever mushrooms you find delicious.
But what do you use it for? Well, there at lots of things that get much better with “the bacon treatment” 😀
