There is plum season in Bavaria!What do you prefer to process plums?😋 You need that to bake: For the pretzel yeast dough: 350 g wheat flour (Type 550) 2 old lye pretzels, roughly crumbled (approx. 150g without salt) 1 cube fresh yeast (42g) 250ml lukewarm milk 50g soft butter 1el sugar 1TL salt For the covering: approx. 1.5kg plums, stone and cut along For the sprinkles: 150g flour 100g sugar 1TL cinnamon 100g cold butter in pieces To serve (optional): Beated cream Small salt pretzels #bayern #zwetschge #recipe #zwetschgendatschi #receptinspo