German New Year Pretzel Recipes

Steps:

• Heat milk and butter until very warm (120-130°F).
• Mix yeast, salt, sugar, and 1 cup flour.
• Slowly beat into warm milk.
• Beat for 2 minutes.
• Add eggs and 1 cup of flour.
• Beat for an additional 2 minutes.
• Add enough flour to form a soft dough.
• Knead until smooth and elastic, about 5 minutes.
• Place dough in a greased bowl.
• Let rise in a warm place until doubled in bulk, about 1 hour.
• Punch dough down and let rise again until doubled (1 hour more).
• Divide dough in half.
• Shape pretzel as follows: roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.
• Cross the ends leaving a large loop in the center.
• Flip loop back onto crossed ends to form a pretzel.
• Repeat with remaining dough.
• Place pretzels on greased baking sheets.
• Let rise 15 minutes more.
• Bake at 375°F for 25 to 30 minutes or until golden brown.
• Cool on wire racks.
• Mix confectioners' sugar, water and vanilla to form a thin icing.
• Spread icing on pretzels and sprinkle with chopped almonds.
• Makes 2 large pretzels.

Steps:

• In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
• Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
• Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
• Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
• Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
• Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.