German Sweet Pretzel Recipe (Martinsbrezeln)

Method6 steps · about 2 hr 30 min

1. 1

   Step 1: Mix 150 ml lukewarm milk, 7 g active-dry yeast and 75 g dough sugar and stand for 10 minutes until bubbly. Knead with 500 g dough flour, 150 g sour cream and 75 g softened dough butter for about 5 minutes, using a dough hook at its recommended dough speed or kneading by hand.

   Uses 150 ml lukewarm milk for dough · 7 grams active dry yeast (1 small pouch) · 75 grams granulated sugar · 500 grams all-purpose flour · 150 grams sour cream (whole fat sour cream) · 75 g room-temperature butter for dough

2. 2

   Step 2: The dough should be smooth and no longer stick to the bowl. Cover with a clean towel and proof in a warm place for 45–60 minutes, until doubled.

   First proof · 60 minUses smooth sweet-pretzel dough

3. 3

   Step 3: Lightly flour your hands and divide the dough into 8 equal pieces, about 120 g each. Roll each into a rope about 50 cm /20 inches long, thick in the centre and tapered at the ends. Form a U, cross the tapered ends twice, then press them onto the thick centre to make a pretzel.

   Uses risen sweet-pretzel dough · Extra flour only as needed to dust hands and shaping surface

   
4. 4

   Step 4: Transfer the shaped pretzels to parchment-lined baking sheets, cover with a clean towel and proof for another 30 minutes. Meanwhile preheat a conventional oven to 200°C /390°F.

   Second proof · 30 minUses eight shaped sweet pretzels

   
5. 5

   Step 5: Melt the separate 30 g total brushing butter. Brush 1 tbsp from this supply over the pretzels and reserve the remainder for after baking. Bake for about 15–20 minutes until lightly browned and cooked through. While they bake, keep the reserved remaining brush butter melted and put the separate 100 g coating sugar in a shallow dish.

   Bake pretzels · 20 minUses proved eight sweet pretzels · 30 g butter total for brushing, divided before and after baking · 100 g granulated sugar for coating baked pretzels

6. 6

   Step 6: Immediately after baking, brush the tops with the reserved remaining topping butter, working with no more than 2 pretzels at a time, and promptly dip each buttered top in the prepared coating sugar. Cool for a few minutes before serving.

   Uses baked eight sweet pretzels · reserved remaining melted brushing butter · prepared 100 g sugar coating