Neujahrsbretzel (German New Year's Pretzel) Recipe

Name: Neujahrsbretzel (German New Year's Pretzel)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (4 cups) all-purpose/plain flour; 9 g (2 1/2 tsp) active dry yeast; 60 g (4 Tbsp) sugar; 5 g (1 tsp) salt; 1-2 tsp lemon zest (zest from 1 lemon); 60 g (4 Tbsp) unsalted butter at room temp.; 1 egg at room temp.; 250 ml (2 cups) milk, lukewarm temp; 1 egg for egg wash; 1 penny covered in aluminum foil for hiding ;)

Servings: persons

1
In a large bowl, mix flour, yeast, sugar, salt and lemon zest.
2
Add chunks of butter and crumble it into the flour mix with your fingers until it's well incorporated.
3
(You could melt it too)
4
Add the warm milk and egg.
5
Mix until the dough starts coming together .
6
Bring the dough together and put on a floured surface.
7
Knead...
8
Continue kneading for about 10 minutes.., (this photo is after about 5 minutes)
9
After about 10 minutes the dough should be smooth and elastic.
10
Form into a round ball, return to bowl and cover with plastic wrap.
11
Let rise for 45-60 minutes in a warm spot.
12
The dough should be noticeably larger.
13
Cut off 1/4 of the dough to make the braid.
14
Roll the main piece into a long roll that has tapered ends.
15
Mine was about 100 cm in length.
16
On a lined baking pan, Fold it into a pretzel shape.
17
I usually stuff the holes with aluminum so they don't close up as the bread rises in the oven.
18
Divide the smaller piece of dough into 3 equal pieces.
19
Roll each out into a thin strand (about 50 cm)
20
Pinch the 3 ends together.
21
Braid the three strands together...
22
And pinch the other 3 ends together.
23
Lay the braid over the top of the pretzel.
24
Don't forget to hide your lucky penny somewhere ;)
25
Beat an egg well and brush the whole pretzel with the egg wash.
26
Optionally sprinkle with large sugar granules or poppy seeds.
27
Bake at 200C/400F for 25-30 minutes until bronze/golden brown.

958

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g (4 cups) all-purpose/plain flour, 9 g (2 1/2 tsp) active dry yeast, 60 g (4 Tbsp) sugar, 5 g (1 tsp) salt, and more.

Yes, Neujahrsbretzel (German New Year's Pretzel) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Neujahrsbretzel (German New Year's Pretzel)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions