Neujahrsbretzel (German New Year's Pretzel). Germans ring in the New Year with a Grosse Neujahrs-Breze, or Big New Year's Pretzel. This braided sweet yeast bread shaped like a pretzel is the first thing many Germans put into their mouth when the clock Try serving this German good-luck symbol as the centerpiece of your New Year's Day brunch. Germans typically eat it with butter spread on it.
Keyword bread, German, Germany, new year, pretzel. Made this for New Years for my German side of the family 🙂 Not a crumb left. Have you heard of the tradition of hiding a lucky penny in the pretzel when you bake it? You undertake roasting simmer Neujahrsbretzel (German New Year's Pretzel) proving 12 instructions moreover 19 including. Here you are take care of.
method of Neujahrsbretzel (German New Year's Pretzel)
- It's 500 g (4 cups) of all-purpose/plain flour.
- It's 9 g (2 1/2 tsp) of active dry yeast.
- Prepare 60 g (4 Tbsp) of sugar.
- Prepare 5 g (1 tsp) of salt.
- It's 1-2 tsp of lemon zest (zest from 1 lemon).
- Prepare 60 g (4 Tbsp) of unsalted butter at room temp..
- Prepare 1 of egg at room temp..
- It's 250 ml (2 cups) of milk, lukewarm temp.
- Prepare of *******.
- It's 1 of egg for egg wash.
- You need of Optional topping: large granulated sugar, poppy seeds etc..
- It's 1 of penny covered in aluminum foil for hiding ;).
I've made these homemade German pretzels several times over the years. This German pretzel recipe was originally adapted by Astrid from a German website. I've calculated the adjustments from metric to standard, so I was very pleased that our homemade German pretzels came together so well. This is a German New years Traditional Snack in my family.
Neujahrsbretzel (German New Year's Pretzel) method
- 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 it's 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 don't 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. Don't 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..
I remember as a girl me and G-ma and my mother would all get together and make this. This is not an "authentic" german "Pretzel". First of all since it is written with a B and not a P and secondly there isn't enough salt on the Bretzel. Thank you for your consideration Grace A concerned german. Many pretzel bakeries popped up in Pennsylvania around this time, and Pennsylvania continued to be the seat of American pretzel production and consumption; around.