German Sweet Pudding Pretzel – Just Like From A German Bakery!
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Ever made something that was so good that in order to keep yourself from eating more than two servings, you had to give it away? Well that’s what these are! After two of these sweet (but not too sweet!), pudding-filled pretzel pastries, I took the rest to client meetings, so I wouldn’t put on more baby weight than I have to! 😉 Everyone loved them, and I must say they are just as good as the pudding pretzels from my favorite German bakeries, if not better! I also used all organic ingredients, so they’re definitely better quality than what you would buy at your standard German bakery.
The German Pastry Tradition
Pudding pretzels (and most other pastries) are typically enjoyed as a morning or afternoon pastry with coffee in Germany, but can really be eaten as a snack any time of the day. I did the Math, and there are less than 300 calories in each pretzel (so a perfectly acceptable double serving pastry ;-). But who is counting calories anyways when it comes to sweets!? Make sure that you don’t wait too long after making these to eat them as they are best enjoyed the day of, when they are super fresh (no preservatives will do that!). I don’t think you should have a problem getting rid of these however!!
Eiskaffee: German Iced Coffee (With A Special Surprise!)
It’s a hot summer night and all I feel like are cold drinks and a comfortable chair to relax in. If you’re never had an Eiskaffee, it’s a must try! Eiskaffee translates from German to iced coffee and is one of the simplest ways to enjoy ice cream and coffee together. For today’s version, I added a shot of Schladerer Himbeer raspberry liqueur, a German liqueur from the Black Forest, which adds a layer of delicious, fresh raspberry flavor (fill out this contact form for availability in your area)! The kids version using chocolate milk instead of coffee is also great!
To prepare, combine the following and serve with a straw:
- 8 oz iced, black coffee
- 2 oz Schladerer Himbeer (raspberry liqueur)
- 1 scoop vanilla bean gelato (my favorite is from Talenti)
- Fresh whipped cream
- Sprinkles, chocolate, wafers, or whatever else your heart desires as toppings!
It’s Grilling Season: Schwenkbraten Up Next!
My next post will be all about Schwenkbraten, a grilled pork specialty from the Saarland area in Germany, where my dad and sister live – you won’t want to miss it! Subscribe to receive weekly emails with new recipes, so you won’t have to and will be notified via email when the next post goes live! I’d also love it if you left a comment below with any ideas or feedback you have for me!
Ingredients for 10 pudding pretzels:
Pudding Pretzel Dough:
- 4 c (500 g) all-purpose flour
- 1 package active dry yeast (7 g)
- 7 oz (200 ml) milk
- 3.5 Tbsp (50 g) butter
- 1/4 + 2 Tbsp (75 g) granulated sugar
- pinch of salt
- 1 egg
Pudding Pretzel Filling:
- 1 package organic vanilla pudding powder (not instant, I like the Organics brand available at Whole Foods)
- 2 c milk (or as much as needed in directions)
- 1 egg yolk
Pudding Pretzel Glaze:
- 1 + 1/3 c (150 g) powdered sugar
- 1 Tbsp lemon juice
- 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.
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.
Melt the butter (I use the microwave) and egg into the mixture and knead until a smooth, elastic dough is created, about 10 minutes. Cover and let rest in a warm space for about an hour or until doubled in size.
- In the meantime, cook the pudding according to the instructions and set aside to cool to room temperature, stirring frequently to avoid a “skin” to form on the surface (if you’re using the Organics brand, make sure to add in the egg yolk as well).
- 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 90 to 100 g a piece – it’s best to use a kitchen scale here).
- 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 the pudding into each hole.
- Bake on the middle rack for 15 to 20 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. Allow to cool down completely and enjoy with a cup of coffee!
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