Martinsbrezeln Traditional Sweet German Pretzels Recipe

I absolutely love this recipe because it combines the nostalgic aroma of freshly baked bread with a delightful hint of sweetness from the vanilla and coarse sugar. Plus, the process of making these pretzels is like a relaxing and rewarding mini-workout, leaving me with a batch of golden, buttery treats that are perfect for sharing or indulging solo!

I adore making Martinsbrezeln, a wonderful German sweet pretzel. My recipe uses 500 g of flour and 250 ml of milk, with 75 g of sugar and 75 g of softened butter blended in for sweetness and richness.

Fresh yeast provides the pretzel with a perfect rise, while vanilla sugar gives it the most subtle and lovely aroma.

Ingredients

• All-purpose flour: Provides structure; main source of carbohydrates.
• Milk: Adds richness and moisture; source of protein and calcium.
• Sugar: Sweetens the dough and helps yeast rise; contains carbohydrates.
• Unsalted butter: Adds richness, flavor, and tenderness; source of fat.
• Fresh yeast: Leavens dough; helps it rise; contains beneficial microorganisms.
• Salt: Enhances flavor; regulates yeast activity and strengthens dough structure.
• Egg: Provides richness; adds structure and leavening; offers protein.
• Vanilla sugar: Adds fragrant sweetness; enhances flavor profile.
• Coarse sugar: Adds crunchy texture and extra sweetness.

Ingredient Quantities

• 500 g all-purpose flour
• 250 ml milk
• 75 g sugar
• 75 g unsalted butter, softened
• 25 g fresh yeast or 7 g active dry yeast
• 1 tsp salt
• 1 egg
• 1 tbsp vanilla sugar
• 1 egg yolk (for glazing)
• Coarse sugar (for sprinkling)

Instructions

1. Slightly warm the milk and dissolve the fresh yeast in it. If using active dry yeast, dissolve it in the warm milk and let it sit for about 5-10 minutes to activate before proceeding with the recipe.

2. In a big mixing basin, put together the flour, sugar, vanilla sugar, and salt.

3. Include the mixture of yeast, softened butter, and egg in the dry ingredients. Combine everything until a dough is formed.

4. Work the dough on a surfacely lightly floured for about 10 minutes until it is smooth and seems not to want to stick.

5. Put the dough in a bowl that has been lightly greased, cover it with a clean cloth, and allow it to rise in a warm area for approximately 1 hour or until it has nearly doubled in size.

6. After the dough has risen, deflate it by punching it down, and divide it into 10 equal portions.

7. Take each part and roll it into a long strand, then form it into the traditional shape of a pretzel.

8. Arrange the pretzels on a baking sheet lined with parchment paper, and let them rise for another 15-20 minutes, covered.

9. Set the oven to 200°C (400°F) to get it ready. Take the egg yolk and mix it in a bowl with a small amount of water. Using a pastry brush, coat the pretzels with the egg wash so they have a nice golden color when baked. Then, using the fingers, sprinkle coarse sugar over the pretzels before putting them in the oven.

10. In a preheated oven, bake the pretzels for 12-15 minutes, or until they achieve a golden-brown color. Afterward, let them cool for a bit before you serve them.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Small bowl
4. Whisk or fork
5. Wooden spoon or spatula
6. Surface for kneading (e.g., countertop or pastry board)
7. Clean kitchen cloth
8. Baking sheet
9. Parchment paper
10. Pastry brush
11. Knife or dough scraper
12. Oven

FAQ

• Can I use instant yeast instead of fresh yeast?Indeed, you may use around 7 g, which is about 2 teaspoons, of instant yeast to substitute for 25 g of fresh yeast.
• What type of milk should I use for this recipe?Whole milk is best for a richer flavor, but 2% milk can be used if preferred.
• Is there an alternative for vanilla sugar?A substitute can be made using 1 teaspoon of vanilla extract and 1 tablespoon of regular granulated sugar.
• How do I know when the dough has risen enough?The dough must double in size, which normally takes 1 to 2 hours, depending on how warm your kitchen is.
• Can I prepare the dough the night before?Certainly, you can. All you have to do is let the dough rise in the refrigerator overnight and then allow it to come to room temperature. After that, you can move on to the steps of shaping and baking.
• What is the purpose of the egg yolk glaze?A beautiful golden color and a slight sheen when baked are the results of the egg yolk glaze given the pretzels.
• How should I store leftover pretzels?An airtight container at room temperature will keep them for up to 2 days. For any longer storage, they should be frozen.

Substitutions and Variations

All-purpose flour: Bread flour can be used for a chewier texture.
Milk: Substitute with almond milk or soy milk for a dairy-free option.
Sweetening substitutes such as honey or agave syrup can be used as natural alternatives to sugar.
Coconut oil or margarine can replace unsalted butter for a dairy-free version.
Active dry yeast: If fresh yeast is unavailable, use active dry yeast, reducing the amount called for by about 25%.

Pro Tips

1. Temperature of Milk Ensure the milk is warm, not hot, for dissolving the yeast. Ideally, it should be around 37°C (98.6°F) to activate the yeast without killing it.

2. Butter Consistency Make sure the butter is fully softened before mixing it into the dough. If the butter is too hard, it won’t incorporate evenly, affecting the dough texture.

3. Kneading Technique Knead the dough until it’s smooth and elastic. This typically takes about 10 minutes by hand. To test, press a finger into the dough; it should spring back slightly.

4. Rising Environment Create a warm and draft-free environment for the dough to rise. You can do this by letting it rise in an oven with a bowl of hot water on a lower shelf or cover the bowl with a damp towel to keep it moist.

5. Final Glazing For the egg wash, add a pinch of salt to the egg yolk and water mixture. This breaks down the proteins in the egg, making it easier to brush on the pretzels and results in a shinier glaze.