|Butter||200 Gram (3/4 Cup Plus 2 Tablespoons)|
|Powdered sugar||300 Gram (3 Cup)|
|Salt||1 1⁄2 Pinch (Large Pinch)|
|Flour||300 Gram (2 1/4 Cups)|
|Arrack/Dark rum||60 Milliliter (3 Jiggers)|
|Lemon juice||2 Teaspoon|
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.