The Traditional Martinsbrezel Recipe
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November 11th is when St. Martin’s Day is celebrated in Germany, marking the end of harvest season. St. Martin is known for his love for children and the poor. On the night of November 11th, German children will walk in processions with lanterns they made in school, led by a man on a horse who is dressed like St. Martin. The procession leads through town to a large bonfire, where Martinsbrezeln are passed out to the children. I remember the processions very vividly, and always enjoyed singing the St. Martin’s Day songs while walking with my lantern. The sweet reward at the end, the Martinsbrezel, was the best part though!
A Fun Baking Experience for Kids.. and Adults!
Clearly, it may be difficult for you to find a lantern procession in the United States. But if you have kids that like to be involved in the kitchen, why not try to make these pretzels together as a family and enjoy them as a weekend snack with a cup of hot chocolate for the kids or a latte with pumpkin spice liqueur from Mozart for the adults (see picture below; check this link to see if Mozart Pumpkin Spice Cream is available in your area)? The last few days have been a bit gloomy and cold in Kansas City, so any excuse to turn on the oven right now is much appreciated in my opinion! 🙂
How to Shape Pretzels
Shaping pretzels is only confusing at the very beginning, but once you have it figure out, it’s pretty simple! To help you understand the technique, I put together this quick, 15 second video!
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Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, and subscribe to receive weekly emails with new recipes! Please also stop by my Instagram this week, where I will be giving away 5 Niederegger Advent Calendars through Wednesday! More fun giveaway surprises to come soon!
Ingredients for 12 Martinsbrezeln:
- 4 c (500 g) all-purpose flour
- 1 package dry yeast
- 5 oz (150 ml) milk, lukewarm
- 1/3 c (75 g) sugar
- 2/3 c (150 g) sour cream
- 1/3 c (75 g) butter, room temperature
- 1/2 tsp salt
- 1 Tbsp butter
- 2 Tbsp milk
- sugar for sprinkling
Method for Martinsbrezeln:
- In a small bowl, combine warm milk, yeast and sugar. Let stand for 10 minutes.
- Using the bowl for a stand mixer, combine the flour and yeast mixture and knead with the dough hook for about 5 minutes. Cover and allow to rest in a warm place for 15 minutes.
- Add in the sour cream, butter and salt and continue kneading with the dough hook until you achieve a smooth dough that won’t stick to the sides of the bowl. Cover the bowl and allow the dough to rise in a warm place for 30 minutes.
- Dust your hands in flour and divide the dough into 12 pieces (about 80 g each).
- Form each dough piece into a long log shape, tapering towards the ends, and shape your pretzels (make sure to watch my 15 second video above for help with this if needed!).
- Transfer the pretzels to baking sheets covered with parchment paper.
- For the topping, heat up the butter and milk until the butter is melted (I did this in the microwave for 30 seconds), and brush onto the pretzels.
- Sprinkle with sugar if desired and bake in preheated oven for about 15 to 20 minutes or until slightly browned.
- Guten Appetit!
Sophie’s Martinsbrezel Tools & Entertaining Picks
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I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.