Sugar-Coated Bonna Pretzels
Marie Skogström- 20–25 pieces
- 45 min
- 2 hours
Just like in Grandma’s day, when you’d have a splash of sour cream left over that came in handy! Today, you don’t have to wait for the cream to turn sour—yogurt, sour cream, or crème fraîche work just as well.
3.48/5
449 VotesHere's how:
-
1
Melt the butter and add the milk so that it is barely lukewarm; stir in the yeast.
-
2
Mix together the sugar, salt, and 5 dl of all-purpose flour in a mixing bowl.
-
3
Pour the yeast mixture over the dry flour mixture and knead into a fairly loose dough; let it rise until it doubles in size, about 1 hour.
-
4
Mix the remaining flour with ammonium carbonate, then work it into the proofed dough alternately with the cream until the dough becomes shiny and smooth. Add more wheat flour if necessary.
-
5
Roll out into strips and shape into pretzels; let them rise on a baking sheet for about 15 minutes. Preheat the oven.
-
6
Bake at 225 °C for about 6–8 minutes. Take them out just as they start to brown.
-
7
Brush them with melted butter and roll them in granulated sugar while they're still warm.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 packet) KronJäst for Sweet Doughs, fresh
- 250 g (2.5 dl) milk
- 360 g (about 6 dl) all-purpose flour
- 100 g butter, at room temperature
- 50 g (0.5 dl) granulated sugar
- 3 g (0.5 tsp) salt
- 100 g (1 dl) sour cream, yogurt, sour cream, or crème fraîche
- 5 g (1 tsp) ammonium bicarbonate
Brushing
- butter, melted
Garnish
- granulated sugar
The recipe comes from
kronjast.se
