10 Grilled Sides & Extras: What to Put on the BBQ Besides Meat

If your grill revolves only around meat, it quickly becomes boring. Not because the meat is bad, but because there is no contrast.

Below you’ll find 10 ideas to throw on the grill next to your meat – no overthinking, minimal prep, and a result that makes the whole plate more interesting.

1. Zucchini with olive oil and garlic

Slice into strips, grill quickly – soft, slightly sweet, always the first to disappear.

Do not salt before grilling – they release water.

2. Bell peppers (whole or halved)

On the grill they become sweet and smoky. Peel them or leave the skin.

Let them char a bit – that’s where the flavor is.

READ NEXT Grilling Spice Guide: Simple Flavor Combinations for Meat and Vegetables

3. Halloumi (grill cheese)

Crispy outside, soft inside. Great as a side or on its own.

Oil the cheese, not the grill.

4. Corn

Whole or cut. Sweet, slightly smoky – a classic that always works.

Brush with butter and salt at the end.

READ NEXT Forget Ketchup: Top 10 Ingredients for Better Grilling Flavor

5. Baby potatoes in foil

Throw them on the edge of the grill and forget about them. Soft inside, lightly crispy skin.

Add butter and herbs right from the start.

6. Eggplant

If done right, it’s soft and juicy – not rubbery.

Slice, salt, wait 15 minutes, then pat dry.

READ NEXT Grilling Marinade Formula: The Perfect Ratio for Flavor Every Time READ NEXT Marinating Times Guide: How Long to Marinate Chicken, Beef, Pork and Fish

7. Bread or flatbreads

1–2 minutes on the edge of the grill – crispy outside, soft inside.

Lightly brush with olive oil.

8. Pineapple or peaches

Grilled fruit hits differently – sweet with a smoky edge.

Serve with honey or yogurt.

READ NEXT Yogurt Chicken Marinade Skewers on Grill – Tender and Juicy BBQ READ NEXT Stress-Free Picnic: How to Feed 15 People Without Chaos

9. Mushrooms

Juicy and full of flavor. Also great stuffed.

Do not wash them – just wipe.

10. Tortillas

Quick base for mini sandwiches from everything on the grill.

Heat just before serving – 30 seconds per side.

READ NEXT 5 BBQ Marinades That Make Every Piece of Meat Juicy and Full of Flavor READ NEXT Grill Prep Guide 2026: Clean, Safe and Ready Before Your First BBQ READ NEXT Common Grilling Mistakes (and How to Fix Them Fast)

Do not stop at the sides 👇

If you are building a better BBQ plate, these guides will help with the rest:

Common Grilling Mistakes Best Spice Combinations 5 BBQ Marinades

Weekly Menu: 7 Quick Lunch Ideas for Every Day of the Week (Pasta, Risotto, Fish and More)

A new week, a new set of 7 quick lunch ideas. This time, you’ve got a selection of dishes that are just varied enough to keep the week from feeling boring, while still staying within the frame we all like best: as little fuss as possible, as much flavor as possible, and as little time in the kitchen as possible.

In this weekly menu, you’ll find creamy pasta, a quick chicken pan, a refreshing tortilla with barely any cooking, a light risotto, a fun crispy fish dish, rich gnocchi, and one slightly more Sunday-style lunch that still does not ask for half a day of work. In short: lunches for a normal week, when time is short but appetite is not.

Weekly Menu Quick Lunches 7 Days, 7 Ideas Up to 30 Minutes

What you’ll find in this weekly menu

• Monday: Creamy Pasta with Feta and Cherry Tomatoes
• Tuesday: Chicken Stir-Fry with Cashews
• Wednesday: Tortilla with Salmon and Avocado
• Thursday: Risotto with Peas and Lemon
• Friday: Hake in a Crispy Chip Crust
• Saturday: Gnocchi with Gorgonzola and Spinach
• Sunday: Pork Tenderloin in Pepper Sauce

Monday

Creamy Pasta with Feta and Cherry Tomatoes

This is the recipe that took over the internet because the sauce almost makes itself while you quietly cook the pasta and get something else done. It works so well precisely because very few ingredients turn into a surprisingly creamy lunch that feels richer than it really is to make. If you need a safe Monday lunch without any fuss, this is it.

2 servings about 25 minutes easy

Ingredients

• 200 g pasta (for example penne or fusilli)
• 250 g cherry tomatoes
• 1 block feta cheese (200 g)
• 2 cloves garlic (unpeeled)
• olive oil
• salt
• pepper
• dried basil

Method

1. Preheat the oven to 200 °C. Prepare a small baking dish or ovenproof dish in which you will bake the sauce.
2. Place the whole block of feta in the middle of the dish. Arrange the washed cherry tomatoes around it. Add the whole, unpeeled garlic cloves as well.
3. Drizzle everything with olive oil. Sprinkle with dried basil and pepper. Be careful with the salt because feta is already fairly salty on its own.
4. Place the dish in the oven and bake for about 20 to 25 minutes. The tomatoes should burst and soften, while the feta should become soft and slightly browned around the edges.
5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Before draining it, reserve about 1 cup of the cooking water. This will be very useful if the sauce turns out too thick.
6. When the feta is baked, remove the dish from the oven. Carefully squeeze the garlic out of its skin directly into the dish. Then mash the feta, baked tomatoes and garlic with a fork until a creamy sauce forms.
7. Add the cooked pasta and mix everything well. If you want a silkier, looser sauce, pour in a little of the reserved pasta water and mix once more.
8. Taste and, if needed, add a little more pepper or basil. Serve immediately while the sauce is still nicely creamy.

Tip: If you have a little rocket or fresh basil at home, add it right before serving. The dish will instantly feel fresher and a little more restaurant-like.

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Tuesday

Chicken Stir-Fry with Cashews

This is that quick lunch you can make even on a weekday when you have no patience for three pots and five separate preparations. Chicken, pepper and cashews make a lovely combination of soft, crunchy and slightly sticky, which is always a hit in dishes like this. Add rice on the side and you have a solid, quick and very useful lunch.

2 servings about 20 minutes pan + rice if desired

Ingredients

• 300 g chicken breast, cut into cubes
• 1 large pepper, cut into strips
• 2 spring onions, sliced into rounds
• 1 handful cashews
• 3 tbsp soy sauce
• 1 tbsp honey
• a little grated ginger (optional)
• a little oil for frying

Method

1. First prepare all the ingredients, because the dish comes together quickly. Cut the chicken into small cubes, the pepper into strips and the spring onions into rounds. If using ginger, grate it.
2. In a small bowl, mix the soy sauce, honey and ginger. This way the sauce will be ready and you will not be mixing it in a rush over a hot pan later.
3. Heat a little oil in a large frying pan or wok over high heat. You can lightly salt the chicken, but be careful because the soy sauce is already salty.
4. Add the chicken and cook it for 5 to 7 minutes until it is nicely browned and golden. Stir it a few times while cooking so it cooks evenly. Once it is cooked, transfer it temporarily to a plate.
5. Add the pepper and cashews to the same pan. Fry for about 3 minutes. The pepper should remain slightly firm, while the cashews should smell fragrant and lightly toast.
6. Return the chicken to the pan. Pour over the prepared sauce and stir everything over high heat for about 1 more minute, until the sauce coats the meat and vegetables and becomes slightly glossy and sticky.
7. At the end, sprinkle with spring onion. Serve immediately, ideally with cooked rice or noodles if you have them at home.

Tip: If you want more sauce, add 2 to 3 tablespoons of water and another half tablespoon of soy sauce. That makes the dish better suited for rice as well.

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Wednesday

Tortilla with Salmon and Avocado

Wednesday is often just the right day for something that requires almost no cooking but still does not feel like a backup solution. This tortilla is refreshing, soft, creamy and filling enough to carry lunch nicely without any heavy feeling. It is also good because you can prepare it very quickly and take it with you if you want.

2 servings about 10 minutes hardly any cooking

Ingredients

• 2 large wholemeal tortillas
• 100 g smoked salmon
• 1 ripe avocado
• 3 tbsp Greek yogurt
• a little lemon juice
• a bunch of fresh rocket or green lettuce
• salt
• pepper

Method

1. In a small bowl, mix the Greek yogurt with a little lemon juice, a pinch of salt and a little pepper. This creates a simple, fresh spread that ties all the ingredients together nicely.
2. Cut the avocado lengthwise, remove the pit and slice the flesh while it is still in the skin. Then carefully scoop the slices out with a spoon so they do not get too mashed.
3. Warm the tortillas briefly in a dry pan, about 30 seconds on each side. This will make them softer, more flexible and easier to roll.
4. Spread each tortilla with the yogurt mixture. Do not spread it all the way to the edges, so the filling will not spill out while rolling.
5. Add the rocket or lettuce, arrange the avocado slices on top and then add the smoked salmon.
6. Roll the tortilla tightly. If you want a prettier cut, slice it diagonally in half. Serve immediately.

Tip: If the avocado is very soft, you can lightly mash it with a fork and spread it over the tortilla instead of using slices. That way the filling will move around even less.

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Thursday

Risotto with Peas and Lemon

This is one of those risottos that is not heavy yet still does not feel bland. The peas add sweetness and a bit of color, while the lemon brings freshness that makes the dish feel light and very pleasant for the middle of the week. If risotto has ever intimidated you, this is a good place to start, because it is not complicated, it just asks for a little attention.

2 servings about 25 minutes one pot

Ingredients

• 160 g risotto rice (Arborio or Carnaroli)
• 150 g frozen peas
• 600 ml hot stock or water with a stock cube
• finely grated zest of half a lemon
• 20 g butter
• 2 tbsp Parmesan
• a little oil

Method

1. Heat the stock or the water with a stock cube so it stays hot the whole time. This is important because risotto cooks more nicely when you add hot liquid.
2. Heat a little oil in a pot or deep pan. Add the rice and cook it, stirring, for about 2 minutes until it becomes slightly translucent. It should not brown.
3. Add the first ladleful of hot stock. Stir over medium heat until the rice has almost completely absorbed the liquid.
4. Then continue adding the stock gradually, one ladleful at a time. Each time, wait until the rice has almost absorbed the liquid before adding the next ladleful. Continue like this for about 15 minutes.
5. After about 8 minutes of cooking, add the frozen peas. Stir and continue gradually adding the liquid.
6. When the rice is cooked but still slightly firm to the bite, remove the pot from the heat. The risotto should be creamy and slightly loose, not dry and dense.
7. Stir in the butter, Parmesan and grated lemon zest. Cover for 2 minutes so everything comes together nicely, then stir once more and serve.

Tip: If you want even more freshness, add a few drops of lemon juice right before serving, but really only a little so it does not take over the whole dish.

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Friday

Hake in a Crispy Chip Crust

A Friday lunch can be simple and still a little playful. This fish version is a great trick for anyone who wants a crispy result without frying and without a big mess. The chips create a crust that is surprisingly good, while the potato salad makes the plate feel complete and homey.

2 servings about 30 minutes oven + pot

Ingredients

• 2 hake fillets or another white fish
• 1 small bag salted chips (about 40 g)
• 1 egg
• 2 potatoes
• vinegar
• oil
• onion
• salt
• pepper

Method

1. First boil the potatoes in their skins. When they are tender, let them cool a little, peel them and cut them into slices. Add thinly sliced onion, oil and vinegar. Season to taste with pepper and salt, then mix gently. This way the potato salad will be just nicely combined by the time you serve it.
2. Preheat the oven to 200 °C and prepare a baking tray lined with baking paper.
3. Crush the chips into crumbs while they are still in the bag. They do not need to become a perfectly fine powder, a few slightly bigger bits will make the crust even more interesting.
4. Beat the egg in a plate. Pat the fish dry well with paper towel so the coating will stick better.
5. Dip each fillet first into the egg, then coat it well in the crushed chips. Press lightly so the crumbs stick to the surface.
6. Place the fish on the prepared tray. Bake for about 12 to 15 minutes, depending on the thickness of the fillets. The crust should turn golden while the fish should be cooked through but still juicy.
7. Serve with the prepared potato salad. If you like, add a few drops of lemon as well.

Tip: Do not turn the fish unnecessarily while baking. If you leave it alone, the crust will stay neater and crispier.

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Saturday

Gnocchi with Gorgonzola and Spinach

Saturday can afford something a little richer, creamier and more indulgent, especially if it is prepared almost without effort. Gnocchi with gorgonzola and spinach are exactly that kind of lunch: quick on the table, but with a flavor that feels much more substantial. The walnuts at the end add that nice crunchy finish that keeps the dish from feeling one-dimensional.

2 servings about 15 minutes very quick

Ingredients

• 500 g fresh store-bought gnocchi
• 100 g gorgonzola
• 100 ml cooking cream
• 2 handfuls fresh spinach
• a handful chopped walnuts

Method

1. Bring salted water to a boil in a larger pot. Once the water boils, add the gnocchi.
2. Gnocchi cook very quickly, usually when they float to the surface. That is why it is best to have the sauce ready almost at the same time.
3. In a pan over low heat, warm the cream. Crumble in the gorgonzola and stir until the cheese slowly melts and forms a smooth sauce.
4. Once the sauce is combined, add the fresh spinach. Stir for about 1 minute, only until it wilts. Do not cook it too long, so it stays nice and tender.
5. Using a slotted spoon, transfer the cooked gnocchi directly from the pot into the pan with the sauce. A little cooking water that comes along will make the sauce even silkier.
6. Stir everything gently so the gnocchi are nicely coated in the sauce. Divide between plates and sprinkle with the chopped walnuts.

Tip: If gorgonzola feels very intense to you, you can use a little less the first time and loosen the sauce with an extra spoonful or two of cream.

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Sunday

Pork Tenderloin in Pepper Sauce

For Sunday, it is nice to have a dish that looks a little more special on the plate, while the preparation still does not demand a whole morning shift in the kitchen. Pork tenderloin is excellent for that because it cooks quickly, while the sauce makes the main impression. Couscous and vegetables round out the plate beautifully, so you get a lunch that looks almost festive but is ready in less than half an hour.

2 servings about 25 minutes Sunday-style, but quick

Ingredients

• 350 g pork tenderloin
• 150 g couscous
• 100 ml cooking cream
• 1 tsp green peppercorns, lightly crushed
• vegetables of your choice for pan-roasting (for example courgette, carrot)
• salt

Method

1. Place the couscous in a bowl and pour over boiling, lightly salted water in a 1 : 1 ratio. Cover and leave for about 5 minutes. Then fluff it with a fork so it does not stay in one clump.
2. Cut the pork tenderloin into medallions about 2 cm thick. Lightly salt the meat on both sides.
3. Heat a little oil in a frying pan over high heat. Add the medallions and cook them for about 3 minutes on each side so they develop a nice browned crust. If they are a little thicker, add another minute.
4. Remove the cooked meat from the pan and loosely cover it or wrap it in foil. This way it will stay juicy while resting.
5. Pour the cream into the same pan and add the lightly crushed pepper. Cook for a few minutes over medium heat until the sauce thickens slightly. Meanwhile, use a wooden spoon to scrape the bottom of the pan so you pick up all the flavor left from cooking the meat.
6. In another pan, or in the free part of the same pan, quickly pan-roast the sliced vegetables. Cook them just until they soften but still remain slightly firm.
7. Place the couscous on the plate, add the vegetables, set the pork tenderloin medallions on top and pour over the pepper sauce.

Tip: Always let the meat rest for a few minutes after cooking. It is a small thing that makes a big difference in juiciness.

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More ideas

Stop wondering what to cook. Here are more 30 minute meals.

If you want even more quick meal ideas for busy days, open this collection of 30 minute meals and keep a bigger stash of simple, reliable recipes close at hand.

Browse 30 minute meals

What Is BavarianHistory, Baking Traditions and 4 Easy Recipes Pastry?

Bavaria is not known only for beer, sausages and large mugs, but also for a very strong baking tradition. When we talk about Bavarian baking, we are not talking only about one bread or one roll, but about an entire baking culture in which pretzels, crusty rolls, darker breads and other dough-based products play an important role. This is a world where crust, proper texture and patience matter a lot, because good bread or a good pretzel simply does not come from shortcuts.

BAKING BASICS

Bavarian baking is a good reminder that flour, water, yeast and a little salt can turn into serious things. At first glance, everything seems quite simple, but then you realize that with the most basic baked goods, process and feel matter the most. A pretzel is not just twisted dough, a roll is not just a small loaf, and dark bread is not good just because it happens to be dark.

History What defines it Pretzels Rolls Dark bread Braid

Bavarian baking: a short history that is not boring

Bavaria has a long and very strong tradition of bread baking. Baking guilds were active in the German lands centuries ago, so baking was not something random, but a serious craft with rules, knowledge and quite a lot of precision. That is exactly why different kinds of bread, rolls and pretzels developed over time, where it was not only about taste, but also about appearance, texture and keeping quality.

Pretzels are today almost a symbol of Bavaria. When someone mentions a Bavarian bakery, many people first imagine precisely a beautifully baked pretzel with a darker crust and coarse salt on top. Alongside them, rolls with a firmer crust are also very characteristic, as well as darker breads in which rye is often an important part of the flavor. Altogether, it gives an impression of robustness, but when it is done well, the result is very balanced and not heavy at all.

Put simply: Bavarian baking is not about “flash”, but about very solid, honest baking. And that is exactly why it is so interesting.

What truly defines Bavarian baked goods

• a more pronounced, often crispier crust
• a soft, but not soggy crumb
• less complication with ingredients, more precision in the process
• frequent use of rye flour or at least flour blends
• a very important role of proofing, steam and proper baking

This means that while the recipes are not demanding on paper, they are still worth making calmly and step by step. If you start rushing, it quickly takes revenge in the texture. And with bread or pretzels, texture is almost half of the story.

1. Classic Bavarian pretzels

Yield: 6 pretzels • Time: about 2 hours • Difficulty: moderately easy

This is the recipe that gets you closest to that real Bavarian bakery classic. The main difference between ordinary yeasted dough and a pretzel is that before baking, you briefly dip the dough into a hot baking soda bath. That exact step creates the characteristic darker crust, special flavor and a nice, almost shiny appearance.

Ingredients

• 500 g plain white flour
• 7 g dry yeast or 20 g fresh yeast
• 300 ml lukewarm water
• 1 teaspoon sugar
• 1.5 teaspoons salt
• 30 g soft butter
• 1 l water for the bath
• 3 tablespoons baking soda
• coarse salt for sprinkling

Method

1. First prepare the dough. Put the flour into a large bowl, add the yeast, sugar, salt and soft butter. Then pour in the lukewarm water. It is important that the water is not too hot, because the yeast can lose its strength. Start mixing the dough with a spoon or wooden spoon, then transfer it to a lightly floured work surface.
2. Knead the dough for at least 8 to 10 minutes. At the beginning it may seem a little stubborn, but keep going. The goal is to get a smooth, fairly firm and nicely elastic dough. If it is very sticky, add just a tiny bit of flour, but not too much, otherwise the pretzels will be too heavy and less soft.
3. Shape it into a ball, return it to the bowl, cover it with a kitchen towel and let it rise for about 45 to 60 minutes. The dough should visibly rise. It does not have to double in volume with millimeter precision, but it should be softer and airier than at the beginning.
4. Once the dough has risen, divide it into 6 equal pieces. First quickly shape each piece into a short rope, then roll it with your palms until you get a longer strip. The middle should be slightly thicker and the ends thinner. Then shape the pretzel: bend the strip into a horseshoe shape, cross the ends twice and press them onto the bottom part.
5. Place the shaped pretzels onto baking paper and let them rest for about another 15 minutes. Meanwhile, bring one liter of water to a boil and carefully add the baking soda to it. Once the water is boiling, lower the heat slightly so it does not bubble too aggressively.
6. Using a spatula or a wide slotted spoon, carefully dip each pretzel into the hot soda bath for 20 to 30 seconds. This step makes the difference between “ordinary yeasted dough” and a real pretzel. Then return it to the baking tray, sprinkle with coarse salt and, if you like, make a shallow cut on the thicker part with a sharp knife.
7. Bake in an oven preheated to 220 °C for about 15 minutes, or until the pretzels are nicely baked to a deep golden brown. Once you take them out of the oven, leave them alone for a few minutes. They are best still slightly warm, with butter, cheese or simply on their own.

Tip: If shaping the pretzels does not go perfectly the first time, it is not a tragedy. What matters more is getting the dough and the baking right. The shape comes with practice, but the taste should be good the very first time.

2. Crusty Bavarian rolls

Yield: 8 rolls • Time: about 2 hours • Difficulty: easy

These are rolls that are not fluffy and bland, but have that nice firmer crust that already feels more serious to the touch. They are excellent for breakfast, a snack or a sandwich, but above all they show how important proper proofing and steam in the oven are in baking.

Ingredients

• 500 g white flour
• 300 ml lukewarm water
• 7 g dry yeast
• 10 g salt
• 1 teaspoon sugar

Method

1. In a bowl, mix the flour, yeast, sugar and salt. Add the lukewarm water and start mixing. Once the ingredients come together, transfer the dough to the worktop and knead it until it becomes even, smooth and elastic. This usually takes around 8 minutes. Well-kneaded dough is the basis for a nice crumb.
2. Shape the dough into a ball, cover it and let it rise for about one hour. During proofing, keep it in a calm place without drafts. Once the volume increases nicely, gently transfer it to the work surface and do not punch it down completely, because you do not want to squeeze all the air out of it.
3. Divide it into 8 roughly equal pieces. Shape each piece into a tight ball by pulling the edges underneath. This very tension on the surface helps the rolls rise more nicely in the oven and have a more even shape.
4. Arrange the rolls on a baking tray, cover them with a cloth and let them rest for about another 30 minutes. Just before baking, you can lightly score each one on top with a sharp knife. That cut is not only for appearance, but also helps the roll open nicely during baking.
5. Preheat the oven to 220 °C. Place a small ovenproof dish with hot water on the bottom of the oven, or just before baking spray a little water into the oven so steam forms. This helps create a nicer and crispier crust.
6. Bake the rolls for about 18 to 20 minutes. They are done when they get a nice golden color and sound slightly hollow underneath if you carefully tap one. After baking, transfer them to a wire rack so they do not become damp on the bottom.

Tip: If you want an even better crust, do not open the oven during the first 10 minutes of baking. Every unnecessary peek inside can lower the temperature and let the steam escape.

3. Bavarian dark rye bread

Yield: 1 medium loaf • Time: about 3 hours • Difficulty: easy to medium

This bread has a fuller flavor because it also contains rye flour. It is not heavy in a bad way, but it is more substantial. This is the type of bread that has some character, a good crust and keeps well into the next day. If you want something between an everyday loaf and a more rustic bread, this is a very good place to start.

Ingredients

• 300 g white flour
• 200 g rye flour
• 350 ml lukewarm water
• 7 g dry yeast
• 10 g salt
• 1 teaspoon honey or sugar

Method

1. In a larger bowl, mix both types of flour, add the yeast, salt and honey. Then pour in the lukewarm water and start mixing. Rye flour behaves a little differently from white flour, so the dough will feel somewhat different, less silky and denser. This is normal, so there is no need to panic and immediately add another half kilo of flour.
2. Knead the dough for a few minutes, just until everything comes together nicely. With rye bread, the dough does not necessarily need to be as elastic as it would be with pure white flour. Once the mass is even, cover it and let it rise for about one hour, or until it visibly puffs up.
3. Transfer the risen dough onto a lightly floured worktop, quickly shape it into a loaf or an oblong bread and move it onto a baking tray lined with baking paper or into a loaf tin. Cover it and let it rest for another 30 to 40 minutes so it relaxes a little and rises again.
4. Preheat the oven to 220 °C. Before putting the bread into the oven, score the top if you like. The cuts should not be too deep. It is enough to guide where the bread will open during baking. If you do not do this, the bread will find its own way out, and sometimes that looks a little wild.
5. Bake the bread for the first 15 minutes at 220 °C, then lower the temperature to 200 °C and bake for another 20 to 25 minutes. It is done when it smells beautifully baked, develops a darker crust and sounds hollow when tapped on the underside.
6. After baking, make sure to cool it on a wire rack. This is the part where many people make a mistake and cut the bread too soon. If you slice it while it is still hot, the crumb can turn gummy and will not be as nice as it could be.

Tip: This bread is excellent the next day as well. If you toast it lightly, it gains even more character and goes beautifully with butter, cheese or more substantial spreads.

4. Savory butter braid

Yield: 1 larger braid • Time: about 2 hours • Difficulty: easy

This recipe is a little softer and gentler than pretzels or dark bread, but it still fits nicely into this group. The braid works well for breakfast, a snack or as an accompaniment to cold cuts and spreads. Because of the butter and milk, the dough is softer and the result a little richer.

Ingredients

• 500 g white flour
• 250 ml lukewarm milk
• 7 g dry yeast
• 50 g soft butter
• 1 egg
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 egg for brushing

Method

1. Put the flour into a bowl, add the yeast, sugar and salt. Then mix in the egg, lukewarm milk and soft butter. Knead into a smooth yeasted dough. At first it will be a little softer than the dough for rolls, which is expected. What matters is that you knead it long enough for it to become nicely supple and smooth.
2. Let the covered dough rise for about one hour. Once it has risen, transfer it to the worktop and divide it into three equal parts. Shape each part with your hands into a longer rope. Try to make all three about the same thickness, because that way the braid will look nicer and bake more evenly.
3. Press the three ropes together at one end and braid them into a classic plait. There is no need to make art out of it, a simple braid is enough. Once you get to the end, tuck the lower ends under a little so they do not open up during baking.
4. Transfer the braid to a baking tray, cover it and let it rise for another 20 to 30 minutes. Then brush it with beaten egg. This coating will give it a nicer shine and a more tempting color.
5. Bake at 180 °C for about 28 to 32 minutes. If you see that it is browning too quickly, cover it very lightly towards the end with a piece of baking paper or aluminum foil. It should be beautifully golden brown and fragrant when baked.
6. Let it cool at least a little before slicing. It is excellent warm, but if you cut it straight from the oven, the crumb tends to compress. A few minutes of patience really help here.

Tip: If you serve it still slightly warm with butter, you have done almost everything that needed to be done. Sometimes the simplest things win the most.

If you are more drawn to sweets

Once you finish with pretzels, rolls and bread, the other side of Bavarian tradition opens up nicely as well: creamy desserts, Bavarian cream, slices and cakes. There is less crust and more softness there, but still more than enough reason to stay in the same culinary story.

THIS IS ALREADY A PREVIEW OF THE NEXT ARTICLE IN THE "BAVARIAN FLAVORS" SERIES.