Neujahrsbretzel (German New Year's Pretzel

• Produce

  • 1 tsp Lemon

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 9 g Active dry yeast
  • 500 g All purpose/plain flour
  • 5 g Salt
  • 60 g Sugar

• Dairy

  • 250 ml Milk

• Other

  • 1 Penny covered in aluminum foil for hiding ;

Found on cookpad.com

Description

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 ;)

Directions

• In a large bowl, mix flour, yeast, sugar, salt and lemon zest.
• Add chunks of butter and crumble it into the flour mix with your fingers until its well incorporated. (You could melt it too)
• Add the warm milk and egg. Mix until the dough starts coming together .
• Bring the dough together and put on a floured surface. Knead...
• Continue kneading for about 10 minutes.., (this photo is after about 5 minutes)
• 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.
• The dough should be noticeably larger.
• Cut off 1/4 of the dough to make the braid.
• Roll the main piece into a long roll that has tapered ends. Mine was about 100 cm in length.
• On a lined baking pan, Fold it into a pretzel shape.
• I usually stuff the holes with aluminum so they dont close up as the bread rises in the oven.
• Divide the smaller piece of dough into 3 equal pieces. Roll each out into a thin strand (about 50 cm)
• Pinch the 3 ends together.
• Braid the three strands together...
• And pinch the other 3 ends together.
• Lay the braid over the top of the pretzel. Dont forget to hide your lucky penny somewhere ;)
• Beat an egg well and brush the whole pretzel with the egg wash.
• Optionally sprinkle with large sugar granules or poppy seeds.
• Bake at 200C/400F for 25-30 minutes until bronze/golden brown.