A Delightful German Pastry Featuring Buttery Dough Twisted Into a Pretzel and Filled with Creamy Vanilla Pudding

Puddingbrezel, a classic treat found in German bakeries, combines the soft, buttery richness of a sweet yeast dough with the smooth, creamy decadence of homemade vanilla pudding. This pastry is shaped like a traditional pretzel but filled with a luscious custard, making it an irresistible blend of comfort and sophistication, perfect for breakfast, dessert, or a coffee break indulgence.

Why You’ll Love This Recipe

This recipe for Puddingbrezel offers a delicious way to enjoy a traditional German favorite right at home. The soft, pillowy dough paired with the silky vanilla pudding filling creates a delightful contrast in texture and flavor. It’s a wonderful baking project that’s both satisfying and crowd-pleasing, whether you’re entertaining guests or simply treating yourself. Plus, the charming pretzel shape adds a touch of whimsy to any table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm milk (110°F/45°C)
2 tbsp granulated sugar
2 1/2 cups all-purpose flour
1/4 tsp salt
1 egg
1/4 cup unsalted butter, softened

For the vanilla pudding filling:

1 cup whole milk
2 tbsp cornstarch
1 egg yolk
3 tbsp sugar
1 tsp vanilla extract

directions

Prepare the pudding: In a medium saucepan, whisk together milk, cornstarch, egg yolk, and sugar. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat, stir in vanilla extract, and allow to cool completely.
Make the dough: In a large bowl, mix yeast with warm milk and sugar. Let sit for 5–10 minutes until foamy.
Add flour, salt, egg, and softened butter. Knead until a smooth, elastic dough forms—about 10 minutes by hand or mixer.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide dough into 6 equal portions. Roll each piece into a rope and twist into a pretzel shape.
Place the shaped pretzels onto the prepared baking sheet. Pipe or spoon the cooled vanilla pudding into the loops of each pretzel.
Bake for 15–18 minutes or until the pretzels are golden brown.
Allow to cool before serving.

Servings and timing

This recipe yields 6 pretzels.

Prep Time: 30 minutes
Cooking Time: 18 minutes
Total Time: 2 hours (includes rise and chilling time)
Calories: 290 kcal per serving

Variations

Chocolate Filling: Add cocoa powder to the pudding or use chocolate pudding for a richer flavor.
Fruit Compote: Spoon a layer of berry or cherry compote under or over the pudding for added sweetness.
Cinnamon Twist: Incorporate cinnamon into the dough for a spiced variation.
Cream Cheese: Mix a bit of cream cheese into the pudding for extra creaminess.
Mini Versions: Make smaller pretzels for bite-sized servings, ideal for parties or tea-time snacks.

storage/reheating

Store leftover Puddingbrezel in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm in a preheated oven at 300°F (150°C) for about 5–7 minutes or microwave for 15–20 seconds. Avoid overheating to preserve the creamy texture of the filling.

FAQs

What is Puddingbrezel?

Puddingbrezel is a German pastry made from sweet yeast dough shaped like a pretzel and filled with vanilla pudding.

Can I use store-bought pudding?

Yes, you can use prepared vanilla pudding, but homemade offers a fresher and more authentic flavor.

Can the dough be made ahead of time?

Yes, the dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping.

How do I get the pretzel shape right?

Roll the dough into a long rope, form a “U”, twist the ends twice, then fold them back down to the base.

Can I freeze Puddingbrezel?

Yes, freeze after baking and cooling. Reheat in the oven directly from frozen for best results.

Is this pastry served warm or cold?

Puddingbrezel is typically enjoyed at room temperature, but it can also be slightly warmed.

What can I serve with Puddingbrezel?

They pair wonderfully with coffee, tea, or a dusting of powdered sugar for presentation.

Can I double the recipe?

Yes, simply double the ingredients and divide the dough into more portions for additional pretzels.

What makes the dough soft and tender?

The combination of milk, butter, and proper kneading contributes to a rich, tender texture.

How do I prevent the pudding from spilling out?

Ensure the loops of the pretzel are well-formed and use chilled pudding to help it hold its shape during baking.

Conclusion

Puddingbrezel captures the essence of German baking with its beautiful form and satisfying flavors. Whether you’re a seasoned baker or a newcomer to European pastries, this recipe is a rewarding project that delivers both taste and tradition. Share these sweet pretzels with loved ones or savor them quietly with your morning coffee—they’re sure to become a favorite.