Juicy Martin Pretzels
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 cube yeast
- 150 ml milk
- 75 grams sugar
- 1 teaspoon, leveled salt
- 150 g sour cream or plain yourt
- 75 g butter, soft
For painting:
- 1 teaspoon butter
- 2 Table spoons milk
- Sugar or granulated sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- For the dough, put flour in a bowl. To press a hollow in the middle. Crumble in the yeast and mix with the sugar, some flour from the edge and the milk to make a pre-dough. Cover and let rise in a warm place for 15 minutes.
- Add yoghurt, salt and butter and knead into a smooth yeast dough. Beat the dough until it separates from the edge of the bowl and bubbles. Cover and let rise for another 30 minutes.
- Shape the dough into rolls with floured hands and fold them into pretzels. There should be 12 pretzels.
- Place the pretzels on a baking sheet lined with baking paper. Warm the butter with milk, stir until smooth and brush the pretzels with it.
- If necessary, sprinkle with sugar or granulated sugar.
- Bake in a preheated oven at 200 ° C top / bottom heat for approx. 15 - 20 minutes until light brown.
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