Cinnamon Pretzels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 ml milk
- 75 g butter
- 375 g wheat flour
- 20 g yeast, fresh
- 50 grams sugar
- some lemon peel, grated
- 2 teaspoons cinnamon
- Pinch salt
For painting:
- 2 Table spoons milk
For the cast:
- 100 g powdered suar
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Warm the milk slightly and dissolve the yeast in it. Melt the butter. Mix the flour, sugar, salt, lemon zest and cinnamon in a mixing bowl. Now add the milk-yeast mixture with the butter and work it into a dough. Let rise for about 30 minutes. Take out of the bowl and knead again briefly on a floured work surface. Form a roll and cut into 10-12 even slices. Roll out a length of about 45 cm from each disc. This should be a little thicker in the middle than at the ends. Loop the strands into pretzels and place on a baking sheet. Cover and let rise for about 15 minutes.
- In the meantime, preheat the oven to 180 degrees.
- Brush the pretzels with milk and put them in the oven for about 15 minutes. Then let it cool down for about 5 minutes. Mix the powdered sugar with the lemon juice and spread the topping on the warm pretzels.
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