New Year Pretzels

5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 3 hours
Total Time 3 hours 50 minutes
Course Dinner
Cuisine European
Servings 8 people



  • 100 g Wholemeal spelt 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


  • 1 Pc. Egg
  • Granulated sugar



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

Main dough

  • 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.
  • Cover the dough and set it aside. Stretch twice and fold again for the first hour. Let rise for another 2 hours.

Shape pretzels

  • 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.)


  • 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.
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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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