Summary

Ingredients

• 500g flour
• 30 g yeast, fresh
• 100 g suar
• 140 ml milk, lukewarm
• 120 g mararine
• 2 egg (s)
• 1 pinch (s) salt

For painting:

• 1 egg yolk
• 3 tablespoon milk
• Hail sugar for sprinkling

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Instructions

1. Crumble the yeast into the lukewarm milk, dissolve it and add to the remaining ingredients. Knead with the food processor for about 10 minutes. It should be a nice, smooth, not too firm and not too sticky dough. Cover and leave to stand in the warm for 20-25 minutes.
2. Then knead again with your hands, form a long sausage and cut about 16-20 balls from it. Then roll the individual balls back into long sausages and then twist in the sides so that a pretzel shape is created.
3. The sausages should be as thick as a finger because they will open properly and the pretzel holes should also be rather large, otherwise they will bake into each other afterwards!
4. Whisk the egg yolk with the 3 tablespoons of milk and use a brush to spread over the pretzels. Then sprinkle as much sugar as you want on it. Let rise again for 10-20 minutes. Then bake at 175 ° C (hot air) for 12 minutes.