German New Year Pretzel

Serves: 4

Irma Bergnaum

1 January 1970

Based on User reviews:

56

Spice

49

Sweetness

54

Sourness

35

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

6.25 tsps

Active Dry Yeast

1 cup

Milk (lukewarm, divided)

1 tsp

White Sugar (or as needed)

2.25 cups

All-Purpose Flour (sifted, or more as needed)

4.5 tbsps

Butter (melted)

1

Egg

1 tsp

Lemon Zest

1 pinch

Salt

1

Egg Yolk

Directions:

1

Dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar

2

Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes

3

Stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy

4

Allow dough to rise for 15 minutes

5

Add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed

6

Knead dough, adding more flour as needed, until dough is elastic

7

Cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour

8

Preheat oven to 390 degrees F (199 degrees C)

9

Grease a baking sheet

10

Gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape

11

Cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more

12

Brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk

13

Bake in the preheated oven until golden brown, 25 to 30 minutes