“Eine Brezel bitte.” I spent many afternoons strolling the scenic streets of Heidelberg no matter the weather and on those especially cold or damp days a warm pretzel did just the trick. I tried many treats on my adventures such as pastries, candies, cookies, brats, and donor kebabs but the one I turned to most was the pretzel, a big soft, salty twist of delight. Some are sold from carts parked on a corner, others from small kiosks near the train stop. There are many varieties like cheese with bacon, pizza pretzels which are smeared with sauce and topped with cheese, or just the plain old buttered pretzels-you got it, a pretzel sliced open and filled with slabs of chilled butter. My favorite was always the Käsebrezel or cheese pretzel, a wonderful plump soft pretzel topped with Butterkäse or butter cheese. The Käsebrezel is a perfect snack. Eat them hot from the oven or save for later and eat at room temperature. I like mine plain but dipped in a spicy mustard is also very nice.
6 soft pretzels
6 slices of muenster cheese
Preheat oven to 400°. Place pretzels on a sheet pan or stone and brush with water and sprinkle with the pretzel salt provided with the pretzels. I use the Hanover brand of soft pretzels found in the freezer case. Top each pretzel with one piece of cheese. Bake in oven for 15 minutes or until cheese is melted, bubbly, and golden. Serve immediately. You may make as many as you desire but eat on the same day as baked for the best results.