After two of these sweet pretzels with pudding filling, I gave the rest away. Otherwise, I would have eaten them all! Baked, vanilla pudding filled, and sugar-glazed, they are thankfully not too sweet and another fun way to eat a German pretzel.
This pudding pretzel recipe is as good as the pudding pretzels from my favorite German bakeries, if not better! I also used all organic ingredients, so they're better quality than what you would buy at your standard German bakery.
Eating pudding pretzels
In Germany, you eat pudding pretzels (and most other pastries) as a morning or afternoon pastry with coffee in Germany. It also makes for a delicious snack any time of the day.
Make sure that you don't wait too long after making these sweet pretzels to eat them as they are best the same day, when they are super fresh. I don't think you should have a problem finding homes for these amazing sweet pretzels!
How to make them
To make sweet pudding pretzels, you'll start my making the dough. It's simple. Just follow my step-by step instructions in the recipe, and I promise they will taste just like from a German bakery (except I think better).
While the dough rises, make your vanilla pudding (or skip this step and buy a pudding mix or ready-to-eat pudding).
Now it's time to shape your pretzels (also super simple once you get the hang of it - watch my pretzel shaping video here).
Now fill each pretzel with half of your pudding, then bake them. Add the rest of the pudding for the last 5 minutes of baking.
After baking, glaze your sweet pretzels after baking with a delicious and easy lemon glaze and enjoy!
More sweet pretzel recipes
Also check out my Martinsbrezeln, which are German sugar-coated pretzels served in Germany for St. Martin's Day.
My chocolate chip pretzels (Schokobrezeln) are sweet pretzels with chocolate chips and they are amazing, too!
Sweet Pretzels with Pudding (Puddingbrezel)
- 150 grams powdered sugar
- 1 tablespoon lemon juice plus more water if needed
- Bring the milk to lukewarm temperature, add in one tablespoon of sugar and the yeast and set aside for 5 to 10 minutes or until it started to bubble.7 grams active-dry yeast, 75 grams sugar, 200 milliliters milk
- In the bowl of a stand mixer, sift together flour, salt and the remaining sugar and using your fist, create a crater with your first in the middle of the flour and pour in the milk-yeast mixture after it has started to bubble.500 grams all purpose flour, 1 pinch salt
- Melt the butter (I use the microwave) and add it and the egg into the mixture and knead until a smooth. About 10 minutes. Cover and let rest in a warm space for about an hour or until doubled in size.50 grams butter, 1 egg
- For the pudding, add the vanilla extract to a small pot with the milk, then bring to a boil. In the meantime, beat the egg yolk and powdered sugar for 3 minutes until you achieve a thick mixture. When the eggs appear almost white, mix in the cornstarch. This ensures that you won't end up with a bunch of lumps in your pudding. Add the egg-sugar-cornstarch mixture to the milk while stirring constantly. Return to a boil, then let cool in a bowl until ready to use. Alternatively, use a pudding mix or a prepackaged, cold pudding.26 grams cornstarch, 14 grams powdered sugar, 2 cups milk, 2 teaspoons vanilla extract, 1 egg yolk
- Prepare a couple of baking sheets with parchment paper and preheat the oven to 180 degrees.
- Dust your work surface with flour, then transfer the dough and knead for 5 more minutes before you separate the dough into 10 equal pieces (about 100 grams a piece if using a scale).
- Now roll each dough piece into 2 foot long strings, narrowing towards the ends. Now shape your pretzels (if you need help doing this, visit this post and watch the video!).
- Transfer the pretzels onto baking sheets, allowing room for them to rise in between. Let rest for 10 minutes, then evenly distribute half of the pudding into all the pretzel holes.
- Bake on the middle rack for 10 minutes, then fill with more of the pudding. Bake for 5 to 10 more minutes or until browned to your liking. After baking, carefully pull the pretzels with the parchment paper off of the baking sheets and transfer onto cooling racks.
- To make the glaze, whisk together the powdered sugar and lemon juice and add some water (if needed) to achieve the desired thickness (it shouldn't be neither too thick nor too runny). Using a pastry brush, distribute onto the dough part of the pretzels (not the pudding filling). Allow to cool down completely and enjoy with a cup of coffee!150 grams powdered sugar, 1 tablespoon lemon juice