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Arrack Pretzels

Holidaycooking's picture
Ingredients
  Vanilla bean 1⁄2
  Butter 200 Gram (3/4 Cup Plus 2 Tablespoons)
  Powdered sugar 300 Gram (3 Cup)
  Egg yolk 1
  Salt 1 1⁄2 Pinch (Large Pinch)
  Flour 300 Gram (2 1/4 Cups)
  Egg white 1
  Arrack/Dark rum 60 Milliliter (3 Jiggers)
  Lemon juice 2 Teaspoon
Directions

Cut open the vanilla bean and scrape out the pith with the tip of a knife.
In a bowl, cream the butter and 1 cup (100 g) of the powdered sugar to form a smooth mixture; add the egg yolk and salt, together with the vanilla pith.
Mix in the flour.
Let this rich short dough rest, covered, in the refrigerator about 1-2 hours.
Divide the dough into 3 parts.
Roll out each part on floured work surface into a rope 16 inches (40 cm) long, cut into 20 even-sized pieces, and roll these into thin ropes about 10 inches (25 cm) long.
Preheat the oven to 350°F (180°C).
Shape the ropes of dough into pretzels and attach the ends with a little egg white.
Place the pretzels on an unbuffered baking sheet and bake on the center shelf until golden brown, about 10-12 minutes.
Combine the arrack or rum with the lemon juice and remaining powdered sugar and stir to make a fairly thin glaze.
Dip the pretzels into the glaze and allow to dry on a cake rack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Snack
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Butter
Cook Time: 
15 Minutes

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