Baking Recipes

Russian Pretzel

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 16)

Ingredients

  • 225 g puff pastry

For the shortcrust pastry:

  • 125 g flour
  • 1 pinch baking powder
  • 25 g cocoa powder
  • 75 g butter or mararine
  • 1 egg white
  • 80 g suar
  • 1 point vanilla sugar
  • 1 egg yolk
  • 1 tablespoon milk
  • 50 g almond (s), sliced
  • powdered sugar
Russian Pretzel
Russian Pretzel

Instructions

  1. Sift the flour, baking powder and cocoa into a mixing bowl. Add the remaining ingredients and quickly process everything into a shortcrust pastry. Wrap the dough in foil and refrigerate for 30 minutes. Roll out the puff pastry into a rectangle (36 x 25 cm). Roll out the shortcrust pastry on a floured work surface into a rectangle (25 x 18 cm). Place the shortcrust pastry sheet on half of the puff pastry sheet. Fold the other half over and press down a little. Now roll out the whole thing into a larger rectangle (32 x 25 cm). Cut the sheet of dough into 16 strips (2cm x 25cm). Turn each strip against each other so that a cord is created. Shape this cord into a pretzel, bow or circle. Place on a floured baking sheet. Mix the egg yolks and milk, brush the dough pieces with them and sprinkle with the almonds. Slide the tray onto the middle shelf of the oven. Bake at top / bottom heat about 220 ° C (preheated) for about 10 minutes until golden. Dust with icing sugar before serving.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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