Celebrate the New Year with these hearty Neujahrspretzels, a beloved German tradition. Unlike standard pretzels, these are enriched with butter, milk, and eggs for a tender, bread-like crumb. The dough is shaped into classic pretzel knots, baked until golden, and then finished with a delicate vanilla confectioners’ sugar icing and a sprinkle of toasted almonds. They offer a perfect balance of savory dough and sweet topping, making them an ideal treat for holiday gatherings or a special weekend breakfast. The aroma of baking bread and vanilla fills the kitchen, promising comfort and festive cheer.
Neujahrspretzel
Description
Celebrate the New Year with these hearty Neujahrspretzels, a beloved German tradition. Unlike standard pretzels, these are enriched with butter, milk, and eggs for a tender, bread-like crumb. The dough is shaped into classic pretzel knots, baked until golden, and then finished with a delicate vanilla confectioners' sugar icing and a sprinkle of toasted almonds. They offer a perfect balance of savory dough and sweet topping, making them an ideal treat for holiday gatherings or a special weekend breakfast. The aroma of baking bread and vanilla fills the kitchen, promising comfort and festive cheer.Ingredients
Directions
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Heat milk and butter in a saucepan until very warm (120-130 degrees F).
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In a large mixing bowl, combine yeast, salt, sugar, and 1 cup of flour.
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Slowly beat the warm milk mixture into the dry ingredients.
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Beat the mixture for 2 minutes until smooth.
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Add the eggs and 1 cup of flour to the bowl.
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Beat for an additional 2 minutes.
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Gradually add enough remaining flour to form a soft, manageable dough.
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Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
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Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
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Punch the dough down and let it rise again until doubled, about 1 hour.
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Divide the dough in half.
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Roll each half into a rope about 30 inches long and 1 1/2 inches in diameter.
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Cross the ends of the rope, leaving a large loop in the center.
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Flip the loop back onto the crossed ends to form a traditional pretzel shape.
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Repeat the shaping process with the remaining dough.
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Place the shaped pretzels on greased baking sheets.
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Let the pretzels rise for 15 minutes.
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Bake at 375 degrees F (191C) for 25 to 30 minutes, or until golden brown.
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Cool the pretzels on wire racks.
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Mix confectioners' sugar, water, and vanilla extract to form a thin icing.
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Spread the icing over the cooled pretzels and sprinkle with chopped almonds.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 4563.5kcal
- % Daily Value *
- Total Fat 78.2g121%
- Saturated Fat 21.0g105%
- Cholesterol 377.8mg126%
- Sodium 1800.0mg75%
- Total Carbohydrate 838.8g280%
- Dietary Fiber 26.4g106%
- Sugars 197.0g
- Protein 111.8g224%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
For a traditional savory pretzel, omit the icing and almonds. Instead, brush with baking soda water before baking and sprinkle with coarse sea salt.
Ensure the milk is not too hot when adding yeast, as temperatures above 130F can kill the yeast. If the dough is too sticky, add flour one tablespoon at a time. If too dry, add a teaspoon of milk.
