Sugar pretzels

Ingredients for 1 servings:

• 500 g flour
• 30 g yeast, fresh
• 100 g sugar
• 140 ml milk, lukewarm
• 120 g margarine
• 2 eggs
• 1 pinch of salt
• 1 egg yolk
• 3 tbsp milk
• n. B. Granulated sugar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 7 minutes

always at St. Martin’s Day, makes about 16 pieces

Crumble the yeast into the lukewarm milk, dissolve it, and add it to the remaining ingredients. Knead with a food processor for about 10 minutes. It should be a nice, smooth dough that’s not too stiff or sticky. Cover and let stand in a warm place for 20-25 minutes. Then knead again with your hands, form a long sausage, and separate about 16-20 balls from it. Roll the individual balls into long sausages and twist the sides in to form a pretzel shape. The sausages should be no thicker than a finger, as they will still rise properly, and the “pretzel holes” should also be quite large, otherwise they’ll stick together! Whisk the egg yolk with the 3 tablespoons of milk and brush it over the pretzels. Sprinkle with as much sugar as you like. Let rise for another 10-20 minutes. Then bake at 175°C (fan oven) for 12 minutes.