Description

A traditional German pastry made with a buttery yeast dough shaped into pretzels and filled with rich, homemade vanilla pudding. Perfectly golden and soft, these sweet pretzels make a delightful breakfast or dessert treat.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

In a saucepan, whisk together 1 cup milk, cornstarch, egg yolk, and 3 tbsp sugar. Heat over medium heat, stirring constantly until the mixture thickens.
Remove from heat, stir in vanilla extract, and let the pudding cool completely.
In a bowl, combine yeast, 3/4 cup warm milk, and 2 tbsp sugar. Let sit until foamy, about 5–10 minutes.
Add flour, salt, egg, and softened butter to the yeast mixture. Knead until a soft, elastic dough forms, about 10 minutes.
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Divide the dough into 6 equal pieces. Roll each piece into a rope and shape into a pretzel.
Place pretzels on the prepared tray and 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.
Cool on a wire rack before serving.

Notes

Ensure the pudding is fully cooled before adding to the pretzels to prevent it from thinning out during baking.
Shape the pretzels carefully to create generous loops for filling.
For added sweetness, dust with powdered sugar before serving.

Nutrition

Serving Size: 1 pretzel
Calories: 290
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 45mg