Summary

Ingredients

• 1 kg flour
• 1 cube yeast
• 1 teaspoon sugar
• 650 ml milk, cold
• 2 teaspoons salt
• 250 g butter, cold

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Instructions

1. Work the flour, yeast, sugar, salt and milk into a yeast dough using the kneading dough. Then chill the dough for about 2 hours.
2. Cut cold butter into thin slices. Roll out the yeast dough into a rectangle, spread the butter slices on top and fold the dough together. Then roll out and repeat this over and over until the butter is completely incorporated into the dough. Roll out and hit again and again. Under no circumstances should dough be kneaded together. Should be a kind of puff pastry.
3. When all the butter is incorporated, place the batter in a bowl, cover and refrigerate overnight.
4. The next day, divide the dough into 2 portions. Roll out each serving into a rectangle, roughly the size of a baking sheet. Then roll one long side up to the middle and then the other side. (Similar to pig ears) Shape the dough into a circle and knot the ends together. Then let rise for another 30 minutes in a warm place.
5. Preheat the oven to 200 degrees and bake the pretzels one after the other for about 30 minutes until golden brown. It is best to put a cup of water in the oven, then it will be particularly crispy.
6. Tastes best fresh.