Prep 5 mins
Cook 5 mins
Easy and fun for everybody. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 cups milk
- 2 teaspoons butter
- 16 ounces pretzels (butter-flavored are very nice in this dish, but plain are fine)
- Heat the milk and add butter.
- Serve in soup bowls.
- At the table, each person should break up a handful of pretzels in their bowl.