Vanillebrezeln (Vanilla pretzels)

Category: Cookies Region: Germany American measurements

Ingredients

• 170 g butter
• 100 g sugar
• 3 egg yolks
• 1 Tb vanilla
• 3 Tb milk
• 390 g flour
• 2 tsp baking powder
• 0.5 tsp salt

For the glaze and decorating

• 1 egg yolk
• 1 tsp milk
• One of:
• Pearl sugar
• Hagelzucker

Directions

Cream together butter and sugar until light and fluffy. Slowly add three egg yolks, vanilla and three tablespoons milk. Sift together remaining dry ingredients and mix in on low speed until a stiff dough forms. Chill for 30 minutes to an hour.

Preheat oven to 200 degrees C.

To form the pretzels: Form a handful of dough into a cylinder between your hands, being sure to press out any air pockets. On a lightly-floured work surface, roll into a log an inch or so in diameter. Cut into two-inch pieces. Roll each piece into a rope about seven inches long and the width of a thick pencil. Cross ends over into a pretzel shape, and lay onto a parchment-covered baking sheet.

Brush with one egg yolk thinned with a teaspoon of milk. Sprinkle with perl sugar. Bake 12 to 14 minutes until golden brown.