I prepare the dough without steam (pre-dough). Heat the milk to approx. 30 ° C, dissolve the yeast with honey or sugar in it. Use the dough hook of the food processor to make a smooth dough from all the ingredients and let rise in a warm place for approx. 45 minutes **.
Knead lightly by hand on the floured work surface, roll out a large strand with your hands and loop it into a pretzel on a baking sheet lined with baking paper. Decorate with scraps of dough as you like: braid, ornaments, year, name, etc.
Cover and let rise again for approx. 20 minutes, then bake on the 2nd rack from the bottom with convection 170 °, top / bottom heat 190 ° C, gas level 2 for 30-35 minutes until light golden brown.
Under no circumstances brush with egg yolk, otherwise the pretzel will be too dark and spotty brown! The ice cream also likes to get a bit bitter.
* The original recipe calls for 100 g honey or sugar: since the pretzel is often served with the midnight buffet or New Year`s brunch today, I prefer the neutral version with only 1 tablespoon sugar or honey, which goes well with everything: with sour cream or crème fraîche and salmon, with herring salad, ham, spicy cheese and jams.
** Alternatively: Make the dough the evening before with milk at room temperature and keep it cold in the refrigerator overnight. The next day, shape the pretzel and let it rise on the tray for about 20 minutes.
The New Year`s pretzel was the New Year`s present to the godchild and was often given with short sayings, e.g., Ällas Guade in Neia Johr ond a Bräzel wia a Scheuradoor! or Hoor ond a Bräzel wia a Scheuradoor has as many cruisers as d`Katz! Good godchildren then, in adulthood, presented the old godchildren and godmothers with a New Year`s pretzel.
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