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Arrack Pretzels

Holidaycooking's picture
  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

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: 
Cook Time: 
15 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3935 Calories from Fat 1488

% Daily Value*

Total Fat 169 g260.5%

Saturated Fat 104.6 g523.2%

Trans Fat 0 g

Cholesterol 615.1 mg205%

Sodium 467.7 mg19.5%

Total Carbohydrates 532 g177.3%

Dietary Fiber 9.1 g36.5%

Sugars 291.8 g

Protein 38 g76.5%

Vitamin A 104.3% Vitamin C 7.7%

Calcium 12.9% Iron 80.4%

*Based on a 2000 Calorie diet

Arrack Pretzels Recipe