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Neujahrspretzel (Soft Pretzels)

from Germany
 
  • 2 cups milk
  • 2 eggs
  • 1/2 cup butter or margarine
  • 1 cup powdered sugar
  • 2 packs dry yeast
  • Water
  • 2 teas. salt
  • 1 teas. vanilla extract
  • 1/2 cup sugar
  • 1/4 cup almonds, chopped
  • 7 cups flour

Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.

Germany

Oktoberfest

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from Black Forest Cuisine

from Kate's Global Kitchen

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This page modified January 2008

 
 

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