Pretzel-and-Mustard Dumplings
Dumplings made of day-old pretzels and bound with egg are common in Germany; they're a delicious way to use up stale bread and are great to serve alongsideRoasted Goose Legs, soaking up gravy on the plate. Food & Wine editor Melanie Hansche's version, an homage to the flavors of her hometown of Garmisch-Partenkirchen in Bavaria, uses pretzel rolls, which she leaves out on the kitchen counter, uncovered, overnight. If you can't source pretzel rolls, any plain bread rolls will do. You can make the dumplings the day before and refrigerate overnight before simmering them to serve. It's not traditional to make them with mustard, but Hansche likes to add some to hers: "It's a such a lovely bedfellow with pretzels!" she says. These dumplings can be made 1 day ahead; just cover and chill until you are ready to cook them.
