Waldburger Milk Pretzel

5 from 5 votes
Prep Time 35 minutes
Cook Time 35 minutes
Rest Time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 6 people


For the dough:

  • 15 g Dry yeast, (see note)
  • 120 g Condensed milk, sweet
  • 100 g Water, lukewarm
  • 6 g Salt
  • 320 g Wheat flour, type 550
  • 40 g Sweet cream butter

For lye:

  • 100 g Baking soda
  • 1 liter Water

To sprinkle:

  • Pumpkin seeds, green

For the shine:

  • 2 tbsp Egg white, liquid
  • 2 tbsp Water
  • 1 pinch Salt



  • The recipe makes 6 pretzels with a dough weight of around 100 grams. The dough must be kneaded for a long time so that the gluten content in the flour is activated. A suitable food processor saves a lot of effort.

The pretzel dough:

  • Liquefy the butter in a water bath and let it cool below 36 degrees. Knead all the ingredients for the dough, except the butter, into a crumbly dough, then add the butter. Knead into a firm, smooth dough for at least 12 minutes. Cover and let rise in a warm place for 60 minutes.

The baker's liquor:

  • Pour the baking soda into 1 liter of boiling water and stir until it has dissolved. Let the bakery liquor cool down to room temperature. Store unused baker's liquor in a glass bottle and use it for other pretzels or pretzels.

From dough to raw pretzels:

  • Divide the dough into 6 equal portions and shape into balls. Roll out these balls of dough into double-conical, approx. 80 cm long snakes. Shape a U with the thin ends, fold the ends over each other and press them in a V shape onto the rest of the pastry line. Place the raw pretzels on a baking sheet lined with baking paper. Cut the thick part with a knife. Cover the pretzels with a damp cloth and let rise in a warm place for 30-40 minutes.

In the meantime:

  • Whisk egg whites with water and salt. Have a soft brush ready. Preheat the oven to 200 degrees.

From raw pretzels to pretzels:

  • Pour 30 g of the baker's liquor into a glass. Brush the pretzels twice one after the other with the lye. The second time, immediately after each pretzel, sprinkle them with the pumpkin seeds.

From the pretzel to the Waldburger milk pretzel:

  • Bake on the middle rack for 30-35 minutes. As soon as the pretzels are light brown, take the tray out of the oven and brush with the egg white mixture. Put back in the oven and bake until golden brown.


  • As a result of the high fat content of the dough, the yeast output is greatly reduced. If you don't want to wait for hours, you have to use a little more yeast. It should also be well covered in the sun.
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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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