German Sweet Pretzel Recipe (Martinsbrezeln)
Serves 8
30 mins prep
15 mins cook
105 mins Resting Time
150 mins total
This Martinsbrezeln recipe makes the best German sweet pretzels I have ever had! They will be loved by everyone, adults and kids alike. These sweet pretzels bring up fond memories of standing by a large bonfire (Martinsfeuer) with my lantern while eating this pretzel.
Martinsbrezeln Dough
Martinsbrezeln Topping
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In a small bowl, combine warm milk, yeast, and sugar. Let stand for 10 minutes. Using the bowl for a stand mixer, combine the yeast mixture and all remaining dough ingredients and knead with the dough hook for about 5 minutes.
oz all-purpose flour
oz active dry yeast
fl oz milk
oz granulated sugar
oz sour cream
oz butter
You should end up with a smooth dough that doesn't stick to the sides of the bowl. Cover with a clean kitchen towel and allow the dough to proof in a warm place for 45 minutes to an hour or until doubled in size.
Dust your hands in flour and divide the dough into 8 pieces (about 120 g or 4.2 oz each - a kitchen scale comes in handy here). Form each dough piece into a long log shape, tapering towards the ends, and shape your pretzels (make sure to watch the pretzel shaping video for help with this if needed!)
Transfer the pretzels to baking sheets covered with parchment paper, cover with a clean kitchen towel, and allow to proof for another 30 minutes. In the meantime, preheat the oven to 390 degrees Fahrenheit (conventional setting)
For the topping, melt 1 Tbsp butter and brush onto the pretzels. Bake in preheated oven for about 15 to 20 minutes or until light brown. While the pretzels are baking, melt the remaining butter and place 1/2 cup of sugar in a shallow dish.
oz butter
oz granulated sugar
Immediately after baking, brush the top of the pretzels with the butter (2 pretzels at a time at most because the butter dries quickly), then dip in the sugar. Allow cooling for a few minutes before enjoying.
oz butter
