Bavarian Pretzel Bread Bowl with Leek-Beer Soup
Directions to follow
- Preheat your oven to 350°F (175°C). Carefully slice off the top of each pretzel bread bowl, then hollow out the center, leaving about a 1-inch thick wall.
- In a large pot, melt the butter over medium heat. Add the leeks and garlic, and sauté until softened—about 5 minutes.
- Stir in the dried thyme and flour, cooking for an additional 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the broth, beer, and milk while stirring constantly to prevent lumps.
- Bring the mixture to a simmer, then reduce the heat and let cook for about 15 minutes, allowing it to thicken slightly.
- Season the leek-beer soup with salt and pepper to taste.
- Ladle the hot soup into each pretzel bread bowl, filling them to the brim.
- Generously sprinkle shredded Gruyere cheese on top of each filled bowl.
- Place the filled bread bowls on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the cheese is perfectly melted and bubbly.
- Serve immediately while hot, enjoying the delightful combination of flavors.
Best ways to enjoy it
To elevate your dining experience, serve your Bavarian Pretzel Bread Bowls with Leek-Beer Soup alongside a simple side salad tossed with a light vinaigrette. A side of pickled vegetables or crispy potato wedges could add that perfect crunch. For drinks, consider pairing with a lager or a refreshing cider that complements the soup’s flavors beautifully.
Keeping leftovers fresh
If you happen to have leftovers, store the soup and pretzel bowls separately to maintain their texture. Place airtight containers in the fridge, where they can stay fresh for up to 3 days. When reheating, warm the soup on the stove or microwave until hot, and if you have any extra pretzel bowls, they can be quickly refreshed in the oven for a few minutes.
Pro chef tips
- To keep your sliced bread bowls from becoming soggy, only fill them with soup just before serving.
- For an extra kick of flavor, try adding a splash of mustard to the soup before serving.
- Make sure the leeks are thoroughly cleaned, as they often hold dirt sandwiched between their layers.
Creative twists
Feel free to get creative! You could enhance the base flavors by adding cooked sausage, mushrooms, or even a splash of cream sherry for added depth. Swap out the Gruyere for other cheeses like cheddar or fontina for a different flavor profile, or try adding some fresh herbs like parsley or chives on top for garnish.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While Bavarian pretzel bread adds a unique flavor, any dense bread, like sourdough or a crusty artisan loaf, can work just as well.
How long does it take to prepare this dish?
The overall prep and cooking time is around 45 minutes to an hour, including gathering ingredients and cooking the soup.
Can the soup be made ahead of time?
Yes, you can prepare the soup a day in advance. Just let it cool, transfer it to an airtight container, and keep it in the fridge. Reheat when ready to fill your pretzel bowls!
Bavarian Pretzel Bread Bowls with Leek-Beer Soup
A delightful union of freshly baked pretzel bread bowls filled with a rich and creamy leek-beer soup, perfect for cozy gatherings.
For the Pretzel Bread Bowls
- 4 pieces Bavarian pretzel bread bowls
For the Leek-Beer Soup
- 2 tablespoons unsalted butter
- 2 pieces leeks, chopped (Make sure to clean thoroughly.)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour (Gluten-free flour can be used as an alternative.)
- 1 cup chicken or vegetable broth
- 1 cup beer (such as a lager or pilsner)
- 1 cup whole milk (Can be substituted with low-fat options.)
- Salt and pepper, to taste
- 1 cup shredded Gruyere cheese (Substitute with cheddar or fontina for variety.)
Preparation
- Preheat your oven to 350°F (175°C). Carefully slice off the top of each pretzel bread bowl, then hollow out the center, leaving about a 1-inch thick wall.
- In a large pot, melt the butter over medium heat. Add the leeks and garlic, and sauté until softened—about 5 minutes.
- Stir in the dried thyme and flour, cooking for an additional 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the broth, beer, and milk while stirring constantly to prevent lumps.
- Bring the mixture to a simmer, then reduce the heat and let cook for about 15 minutes, allowing it to thicken slightly.
- Season the leek-beer soup with salt and pepper to taste.
Assembly and Baking
- Ladle the hot soup into each pretzel bread bowl, filling them to the brim.
- Generously sprinkle shredded Gruyere cheese on top of each filled bowl.
- Place the filled bread bowls on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the cheese is perfectly melted and bubbly.
Serving
- Serve immediately while hot, enjoying the delightful combination of flavors.
To avoid soggy bread bowls, only fill them with soup just before serving. Enhancements like mustard can be added for flavor.
