Neujahrsbretzel (German New Year's Pretzel)

Name: Neujahrsbretzel (German New Year's Pretzel)
Total time: 7200 s
Yield: 8 servings
Cuisine: British
Ingredients: 500 g (4 cups) all-purpose/plain flour; 9 g (2 1/2 tsp) active dry yeast; 60 g (4 Tbsp) sugar; 5 g (1 tsp) salt; 1-2 tsp lemon zest (zest from 1 lemon); 60 g (4 Tbsp) unsalted butter at room temp.; 1 egg at room temp.; 250 ml (2 cups) milk, lukewarm temp; *******; 1 egg for egg wash; Optional topping: large granulated sugar, poppy seeds etc.; 1 penny covered in aluminum foil for hiding ;)

Felice @morinoko

Connecticut, United States

This pretzel is eaten on New Years Day (morning) in Germany and originates from the southern area of Swabia. It's different than the regular pretzels as it isn't coated in lye or baking soda - rather it's a rich, fluffy and slightly sweet bread that's decorated with a beautiful braid. It's also very big!

My uncle makes a huge one every year - we also hide a penny inside when baking. Whoever finds it gets good luck for the rest of the year ;)

Felice @morinoko

Connecticut, United States

My uncle makes a huge one every year - we also hide a penny inside when baking. Whoever finds it gets good luck for the rest of the year ;)

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Ingredients

120 mins

8 servings

500 g (4 cups)all-purpose/plain flour
9 g (2 1/2 tsp)active dry yeast
60 g (4 Tbsp)sugar
5 g (1 tsp)salt
1-2 tsplemon zest (zest from 1 lemon)
60 g (4 Tbsp)unsalted butter at room temp.
1egg at room temp.
250 ml (2 cups)milk, lukewarm temp
*******
1egg for egg wash
Optional topping: large granulated sugar, poppy seeds etc.
1penny covered in aluminum foil for hiding ;)

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Steps

120 mins

1

In a large bowl, mix flour, yeast, sugar, salt and lemon zest.
2

Add chunks of butter and crumble it into the flour mix with your fingers until it's well incorporated. (You could melt it too)
3

Add the warm milk and egg. Mix until the dough starts coming together .
4

Bring the dough together and put on a floured surface. Knead...
5

Continue kneading for about 10 minutes.., (this photo is after about 5 minutes)
6

After about 10 minutes the dough should be smooth and elastic. Form into a round ball, return to bowl and cover with plastic wrap. Let rise for 45-60 minutes in a warm spot.
7

The dough should be noticeably larger.
8

Cut off 1/4 of the dough to make the braid.
9

Roll the main piece into a long roll that has tapered ends. Mine was about 100 cm in length.
10

On a lined baking pan, Fold it into a pretzel shape.
11

I usually stuff the holes with aluminum so they don't close up as the bread rises in the oven.
12

Divide the smaller piece of dough into 3 equal pieces. Roll each out into a thin strand (about 50 cm)
13

Pinch the 3 ends together.
14

Braid the three strands together...
15

And pinch the other 3 ends together.
16

Lay the braid over the top of the pretzel. Don't forget to hide your lucky penny somewhere ;)
17

Beat an egg well and brush the whole pretzel with the egg wash.
18

Optionally sprinkle with large sugar granules or poppy seeds.
19

Bake at 200C/400F for 25-30 minutes until bronze/golden brown.

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Cooksnaps

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Felice @morinoko

on December 07, 2015 03:15

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_