Sweet Pretzels

Ingredients

• 300 g flour
• 1 pinch salt
• 0.5 tsp Baking powder
• 1 packet Bourbon vanilla sugar
• 75 g sugar
• 1 tsp grated unprocessed lemon zest
• 1 egg yolk
• 1 tbsp sour cream
• 150 g cold butter
• flour (for working)
• 1 egg yolk (for brushing)
• 1 tbsp milk
• 50 g sanding sugar
• 1 packet Bourbon vanilla sugar
• 1 tsp cinnamon

Instructions

1. 1.

   Mix the flour with salt, baking powder, vanilla sugar, sugar and grated lemon zest; mound on a work surface and make a well. Add the egg yolk and sour cream to the well and add cold butter pieces around it. With a large knife chop through the dough until crumbs form. Then quickly knead by hand into a smooth dough that no longer sticks to your hands. Shape into a ball, wrap in cling film and refrigerate for about 1 hour.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Roll the dough on a lightly floured surface to a thickness of 3–4 mm and cut out pretzels, mushrooms, pigs or flowers as desired. Place them spaced apart on a baking sheet lined with parchment paper. Whisk the egg yolk with milk and brush the pretzels. Sprinkle with sanding sugar. Bake in the preheated oven for 8–10 minutes until pale.

4. 4.

   Remove from the baking sheet with parchment paper and let the pretzels cool on a wire rack.

5. 5.

   For the remaining cookies, mix vanilla sugar and cinnamon. While still hot, toss the cookies in the sugar mixture and also cool them on a wire rack.