Baden Remembered


New Years Pretzel

  • 3 1/2 - 4 c. flour (500 grams)
  • 2 1/4 tsp. dry yeast (1 package)
  • 1/3 c. sugar (50-60 grams)
  • 1 c. milk (250 ml)
  • 1 egg
  • 4 T. melted butter (60 grams)
  • 1/2 tsp. salt
  • Zest from 1 lemon
  • 1 egg yolk
  • Coarse sugar for decoration

put flour into a mixing bowl.

dissolve yeast in a cup of warm milk with a pinch of sugar.

Leave it in a warm place for about 15 minutes.

When bubbles form, add it to the flour together with the egg, butter, salt and lemon zest

and work it into a medium stiff dough.

Knead for several minutes or until dough becomes smooth.

Form it into a ball and place it in an oiled bowl, roll to coat the entire surface.

Let rise in a warm spot for 15 minutes.

Sprinkle your large working surface with flour and turn dough once to coat.

Shape about 3/4 of the dough into a long roll and form into a pretzel

placing it on a tray lined with baking parchment paper

divide the remaining dough into 3 and form each into a long roll (30cm) and braid

brush the top upper part of the pretzel with water and place the braid on it

Make an egg wash with the egg yolk plus 3 tablespoons of water (or bit of coffe cream) and brush on pretzel.

Let rise another 20 minutes

Preheat oven to 170°C

Bake for 30 - 40 minutes at 170°C

If serving the pretzel the same day, sprinkle with sugar for decoration.

If the pretzel is to be kept for several days, frozen or shellacked, do not sprinkle sugar, makes it soggy.

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