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New Year Pretzels

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New Year Pretzels

The perfect new year pretzels recipe with a picture and simple step-by-step instructions.

Pre-dough

  • 100 g Wholemeal spelled flour
  • 100 g Water cold
  • 1 Pc. Fresh yeast rice grain size

Main dough

  • 900 g Wheat flour type 550
  • 300 g Milk 3.8%
  • 200 g Sugar
  • 150 g Butter
  • 2 Pc. Eggs
  • 6 g Salt
  • 18 g Yeast fresh
  • 2 tbsp Honey

Topping

  • 1 Pc. Egg
  • Granulated sugar

Pre-dough

  1. Mix the whole spelled flour with yeast granules and water and let rise for 24 hours at room temperature.

Main dough

  1. Weigh out the butter and liquefy it in a saucepan over low heat and then remove it from the stove. Add the cold milk to the liquid butter. Stir in the sugar and the eggs. Add the pre-dough and the yeast. Don’t forget the salt and stir everything briefly. Add the flour. Mix and knead either with a food processor or by hand. It took me 10 minutes to knead by hand.
  2. Cover the dough and set it aside. Stretch twice and fold again for the first hour. Let rise for another 2 hours.

Shape pretzels

  1. Cut off the dough to 200 g and roll out into a long sausage. Then shape the pretzel. Some are more ambassadors than sent. I’m probably in the middle. The good will to form a pretzel is evident. The amount of dough made 10 relatively small pretzels. (From my childhood I know the parts much larger.)

Topping

  1. Preheat the oven to 180 ° C top / bottom heat. Separate one egg and mix the yolk with a little milk and brush the dough pieces with it. Sprinkle with granulated sugar and bake for 20 minutes.
Dinner
European
new year pretzels

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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