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GERMAN VANILLEBREZELN (Vanilla Pretzels) Recipe

February 27th, 2012 by alice  Tags: , , , | Print This Post Print This Post


  1. 3 1/2cupsflour
  2. 1teaspoonbaking powder
  3. 1cupunsalted butter
  4. 1egg, lightly beaten
  5. 1teaspoonvanilla
  6. 1cupsugar
  7. 1/2cupheavy cream
  8. 1egg, lightly beaten
  9. 1/2cup finely chopped unblanchedalmonds(with skins on)
  10. 2-3tablespoonssugar


  1. Sift flour with baking powder into a wide bowl.
  2. form a well in flour.
  3. To this add butter, cut into small pieces, 1 beaten egg, vanilla, sugar and cream.
  4. Work ingredients together with your fingertips until you have a smooth dough that sticks together.
  5. Form a ball, wrap in waxed paper and chill 30 minutes.
  6. Break dough off in pieces slightly larger than a walnut.
  7. With floured hands, roll each piece to a thin rope.
  8. Shape into a pretzel.
  9. Arrange on buttered baking sheet and chill 20 minutes.
  10. Brush with beaten egg and sprinkle with chopped almonds, then sugar.
  11. Bake in preheated 325 F.
  12. oven for about 25 minutes, or until golden brown.
  13. Makes about 3 dozen cookies.
  14. VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled, then spread with White Sugar Glaze.
  15. WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen, 1/3 cup confectioners’ sugar, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon vanilla or almond extract, 1 teaspoon rum or brandy (optional), 1/2 to 1 1/4 Tablespoons hot water, or as needed.
  16. Combine sugar, cornstarch, flavorings and rum or brandy.
  17. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste.
  18. Spread on warm cookies.
  19. If mixture cools and thickens as you work, thin with additional hot water.
  20. Sugar sprinkles can be scattered on the glaze before it hardens.
  21. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
  22. Visions of Sugar Plums.

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