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How to make pudding pretzel – tastier than from the bakery
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Pudding pretzel

These pudding pretzels are crispy and fluffy at the same time, creamy, aromatic and incredibly delicious. They are made of soft plunder dough, tender pudding filling and sweet and sour icing with lemon. According to the recipe, you can make pudding pretzels yourself at home, which taste even better than those from the bakery. It's easy and you can do it with ordinary ingredients.
Course Dessert
Cuisine German
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Dough rising and chilling time 3 hours 30 minutes
Servings 10 pretzels

Ingredients

for the dough

  • 200 g butter (room-warm)
  • 125 ml milk (lukewarm)
  • 1 egg (room-warm)
  • 30 g sugar
  • approx. 300 g flour
  • 12 g fresh yeast
  • 1/4 tsp salt

for the filling

  • 500 ml milk
  • 50 g sugar
  • 1 egg yolk
  • 40 g cornstarch
  • vanilla

for coating

  • 1 egg yolk (room-warm)
  • 1 tbsp milk (room-warm)

for the icing

  • 70 g powdered sugar
  • approx. 12 ml lemon juice

Instructions

Preparation of the filling

  • Put milk, cornstarch, sugar, egg yolk and vanilla in a thick-bottomed saucepan and mix until homogeneous.
  • Place the saucepan on the stove, bring to a boil, stirring constantly, and continue to boil, stirring, for 2-3 minutes until the mixture has thickened. Let the pudding cool, stirring occasionally.

Preparation of the dough

  • Dissolve fresh yeast and sugar in lukewarm milk.
  • Add egg and salt and mix.
  • Add flour in portions and knead into a firm dough. Then knead the dough for 7 - 8 minutes, cover it and let it rise at room temperature for 30 minutes and then in the refrigerator for 1 hour.
  • Roll out the dough to a large square about 4 mm thick, visually divide the square into three equal parts and generously brush the part in the middle with half of the butter, leaving about 1 cm of clean border at the top and bottom. Now place the right piece of dough on the buttered center and also brush it generously with the remaining butter, again leaving a clean edge about 1 cm wide from the top and bottom. Place the left piece of dough on the buttered piece of dough and press the edge down on all sides to prevent the butter from running out.
  • Roll out the buttered dough into a long square about 1 - 1.5 cm thick, fold in first one of the short sides, then the other short side to the center, and fold the two sides together in the middle like a book so that you get a small thick four-layered square from the dough. Wrap the dough square airtight and put it in the freezer for 30 minutes.
  • Repeat the previous step (roll out dough into a long square, fold it into four layers and put it in the freezer for 30 minutes) two more times.

Preparation of the pudding pretzels

  • Now roll out the dough to a large square about 3 - 4 mm thick and cut it into strips about 2 cm wide from the long side.
  • Turn the ends of each strip in the opposite direction and form a pretzel with two holes. Spread the pretzels on a baking sheet lined with baking paper, leaving some space between them.
  • Put the pudding in the piping bag with the star nozzle and fill the two holes of each pretzel with the pudding. Let the pudding pretzels rise for 30 minutes at room temperature, covered with plastic wrap.
  • Mix egg yolk with 1 tablespoon milk and brush the pretzels with it.
  • Bake the pudding pretzels in a preheated oven at 200 °C top and bottom heat for about 15 minutes and let them cool down a bit.

Preparation of the icing

  • Put powdered sugar in a small bowl, add lemon juice little by little, stirring until you get a viscous white icing.
  • Drizzle the icing over the pudding pretzels.

Notes

  • Instead of fresh yeast, you can use dry yeast for the dough. For the recipe you then need 4 g of it.
  • The specified amount of flour for the yeast dough may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be firm, not mushy, but not dry.
  • Before incorporating butter into the yeast dough, it should be thoroughly chilled so that it does not immediately absorb the butter.
  • After spreading butter in the yeast dough, roll it out not too thin. It should be rolled out 1 - 1.5 cm thick. Otherwise, the dough might tear and the butter might run out.
  • You can adjust the amount of sugar for the pudding to taste.
  • Note the detailed tips and tricks for making the pudding pretzel at the top of the post.