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German Pudding Pretzels

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 18
  • Total Time: 720
  • Yield: 14 1x

Ingredients

Scale

For the dough

  • 8.8 oz. (250g) cold butter
  • (500g) all-purpose flour plus more
  • 1/4 cup (50g) sugar
  • 1 1/2 tsp. salt
  • 1.5 oz. (42g) fresh yeast
  • 1 oz. (30g) butter, at room temperature
  • 1 egg
  • 2 egg yolks
  • 6 oz. (170g) cold milk

For the filling

  • 2 cups (480ml) milk
  • 1/2 cup (120ml) heavy cream
  • 1 vanilla bean pod
  • 1/2 cup (60g) cornstarch
  • 2.5 oz. (70g) sugar
  • 2 egg yolks

For the glaze

  • 2/3 cup (90g) confectioner’s sugar
  • 1–3 tbsp. lemon juice

Instructions

  1. Start the night before with the preparations. Sprinlkle a piece of parchment paper with some flour, cut the cold butter into pieces and place on the paper. Sprinkle some more flour on top and place a second piece of paper on the butter and press into a quare block with a thickness of about 0.4 inch (1cm) – works best with a rolling pin. Cover and place in the fridge over night.
  2. For the dough add flour, sugar and salt to a large bowl and mix. Crumble the fresh yeast into pieces and add together with the butter, egg, egg yolks and the cold milk to the bowl. Knead until you get a nice smooth dough – for about 6-8 minutes. Form a ball and wrap very loosely in plastic wrap. Transfer to a bowl and place in the fridge over night (about 8-10 hours).
  3. Make the filling (you can do that when you prepare the dough or the day you finish the pretzels) by adding the 3/4 of the milk and heavy cream to a saucepan. Mix the rest of the milk with the sugar and cornstarch until well combined. Set aside. Slit the vanilla bean pod lengthwise and remove the seeds. Add the seeds and the pod to the saucepan and bring the milk mixture slowly to a boil. Remove the pod and add the cornstarch mixture – stir constantly until the pudding starts to thicken. Remove from the heat and mix in the egg yolks. Let cool down a bit, then place a pice of plastic wrap directly on top of the pudding so it does not get a skin – let cool down completely.
  4. Take the dough out of the fridge the next morning and roll out on a floured surface to a square – about double the size of the butter square. Add the butter on top of the dough – the edges should point to the sides of the dough square (45° rotation). Fold the dough edges over the butter so it looks like an envelope. Press the seams together so the butter is completely sealed in. Roll out to a rectangle with triple the length of the square before. Fold the ends towards the center on top of each other so you get a square again with three layers. Wrap in plastic wrap and place in the fridge for about 30 minutes. Take the dough out of the fridge and repeat the process. Roll out again (let the open side of the package face you when rolling out) and fold again. Place in the fridge for another 30 minutes. Roll out again to a square of about 14×18 inches (35x45cm). Cut the dough lengthwise into 1.2 inch (3cm) thick stripes. Twist the stripes and shape into pretzels, place on baking sheets lined with baking parchment. Let rest for another 20 minutes.
  5. Preheat the oven to 425˚F (220°C). Fill the pretzels with the pudding filling and bake for 15-18 minutes until golden brown. While the pretzels are baking, mix the confectioner’s sugar with the lemon juice – the glaze should not be too thick. Take out the pretzels when done and brush with the glaze and let cool down completely on the baking sheets.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/german-pudding-pretzels/