Prepare a yeast dough from the given ingredients as described for the Carinthian Reinling and let it rest. Then roll out thinly on a floured work surface in the shape of a rectangle and cut into strips about 25×5 cm. Cover with the prepared filling. Fold the edges over the filling, press down well and “roll” into a roll.Form each into a pretzel and let rise on a well-floured cloth. Bake in plenty of hot oil on both sides. Lift out and let drain. Sprinkle with powdered sugar if desired. For the filling, boil the soaked cucumbers overnight until soft, remove the stems and chop finely. Mix with honey and the grated nuts.
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