Butter Pretzels Sweet or Salty
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 25 g yeast, fresh
- Water, lukewarm, approx. 75 ml
- 1 teaspoon sugar
- 100 g sour cream
- 2 egg yolks
- 250 g butter
- 500 g spelled flour or wheat flour
- 2 tablespoons, heaped with sugar
- 2 tablespoon, heaped salt, granulated
- 0.5 teaspoon ½ oil, optional
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in approx. 75 ml of lukewarm water, add the sugar and stir everything until the yeast and sugar are dissolved. Put the flour, the soft butter cut into pieces, the sour cream and an egg yolk in a bowl. Pour in the yeast water and then knead everything into a homogeneous dough with the dough hook of the mixer for 3 to 4 minutes. The dough will then come off the bowl relatively easily and will hardly stick. Then knead the dough briefly by hand, cover and let rise for about an hour.
- Knead the risen dough again briefly by hand and then cut it into 8 roughly equal pieces with a knife. Use your hands to roll out the individual pieces of dough into a 30 cm long dough strand and form a pretzel from it.
- Cover two baking sheets with parchment paper and spread the pretzels on top.
- Whisk the second egg yolk. Optionally stir in about half a teaspoon of oil.
- Brush the pretzels completely with the egg yolk and then sprinkle with plenty of sugar or granulated salt.
- Bake the pretzels in the oven for 20 minutes at 190 degrees top / bottom heat, 170 degrees circulating air.
- Fresh buttered pretzels for breakfast are quick to prepare and a real treat. Whether sweet or salty, both taste great! And eaten warm, you can do without any topping. Have fun baking and bon appetite!
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