Pretzel with marzipan remnant in the middle, and hazelnut flakes and pearl sugar on top. This homemade pretzel recipe is the best I have ever created. The bread is super soft, buttery, sweet and juicy, with a faint taste of salt too. The dough is super easy and elastic to work with. The filling is a marzipan remnant, which gives something really delicious for both taste and texture to the whole cake. I hope you feel like trying my pretzel recipe.
INGREDIENTS
Pretzel
50 g yeast
3 dl milk (or oat drink)
100 g butter
1 small tsp. salt
3 tbsp. sugar
1 egg
650-700 g wheat flour
REMONCE
150 g marzipan
70 g butter
50 g sugar
Possibly. raisins
Garnish:
1 beaten egg
1 handful of hazelnut flakes
2-3 tbsp. pearl sugar
HERE’S HOW YOU DO IT
- Start by making the dough for your pretzel: crumble yeast into a bowl (I use a mixer to stir the dough)
- Heat milk and butter so that it becomes lukewarm, and pour it into the bowl, stirring until yeast is dissolved
- Add salt, sugar and eggs and stir lightly
- Add the flour and knead again. The dough should be elastic and release the edges, then it is too wet – add a little more flour. Stir the dough well for 6-7 minutes.
- Cut up a freezer bag and place it over the bowl as well as a tea towel and let the dough rise in the bowl for 45 minutes.
- Meanwhile, you can make your remonce, by mixing marzipan, butter and sugar in another bowl
- Once the dough has risen to double size, roll it out into a large square.
- Spread the remnant in the middle (add raisins if you want) and roll the dough like a roulade, put the plastic bag and tea towel over and leave the dough to rise for 30 minutes
- Turn the oven on 200 degrees hot air
- You can easily omit the next step, but I think it gives a pretty nice and different look: cut the pretzel in small notches on both sides. Not so you cut through, but just so you open a little in to the middle.
- Brush with a beaten egg and sprinkle with hazelnut flakes and powdered sugar
- Bake in the middle of the oven for approx. 15 minutes until golden
Recipe pretzel
Here’s the recipe for the ultimate old-fashioned pretzel. The only recipe you need, and the one I will forever resort to when my dad’s favourite cake is on the table again. I’ve baked pretzels before, but it’s like something’s always gone wrong. In fact, I think I’ve been too nourished with the butter in the past. This time it just sat right in the closet and everything was playing. Speaking of my father, it was made for Father’s Day – where the gift to him was such a bass here. He is the man who has everything, but something homemade always goes straight into it.
Pretzel with remonce
You can easily fill it with raisins, almonds, chocolate pieces, and whatever else you think. I kept this version quite simple and used only one marzipan remnant, i.e. marzipan, butter and sugar. You can also supplement with spices such as cinnamon, cardamom, crushed ginger or vanilla. Here were two pretzels out of the recipe, enough for 10 large pieces. Have fun with the recipe and bon appetit.
How to make pretzels?
It’s actually okay easy to make pretzels, you first make a soft buttery dough. I use a mixer to stir my dough out as it saves one a lot of work. The machine also manages to make the dough elastic and pliable. I use pretty much the same recipe for the dough as for cinnamon swirls, cardamom swirls, birthday buns and the like. The dough is raised and rolled out. Then you smear a remonce on top, but how do you make a remonce? Mine is made with marzipan, butter and sugar. But you can also settle for butter and sugar – just use a little extra so instead of the marzipan. Once the filling is placed in the centre of the pretzel, fold it and cut.
Why cut it?
This cutting thing can easily be omitted. I just think it gave a little fun and a different look to my pretzel. See in the video how.
Can I make a cold-raised pretzel?
Yes, if you need to serve your pastry as part of a brunch in the morning e.g. Can you easily make it cold-raised instead. Then you just fold the dough in the evening and use cold milk and half as much yeast. The next morning you can roll it out and otherwise just continue the procedure here. Then you save a little of the working time that is about to start from point no. 1. I am sure that this pretzel will fit perfectly in the brunch menu.
