July 24th, 2011

Pudding Pretzels


Pudding pretzels or Pudding pastry are one of the best pastries you can buy in the bakery. They are so delicious that I even ignore that the boyfriend calls them “Eiterbrille” (that means pus-filled goggles). I know this term for them is common in the Rhineland but I don’t like it.

The pudding pretzels you can buy are made with danish pastry dough but when I made them last weekend I decided to use a simple challah dough instead. That saves some time and a lot of calories!

I filled the both of the loops of the pretzels with pastry cream and they bake very well. All of my fears of melting fillings that flood the oven did not hold true. I would have liked it if the filling melt a little bit at last so that the surface of the pudding would be more even. But it stays as rough as it was when I filled it in. Next time I have to take care to smoothen the surface!

Very delicious little treats even in the fat reduced variation! Something I will bake more often!

After they passed the “Bread box test” I send this little pretzels to Palmira who hosted BreadBakingDay this month. She choose “Bread for a picnic” as theme and these little fellows would be great sweet treat for any kind of picnic.

Pudding pretzel

Pâte fermentée:

  • 90g flour (Type 550)
  • 60g Water
  • 1g fresh yeast
  • 1g Salt


  • 150g Pâte Fermentée
  • 250g flour (Type 550)
  • 75g egg(1.5 eggs)
  • 55g water
  • 40g oil
  • 5g fresh yeast
  • 2g Salt
  • 30g sugar

Pastry cream:

  • 400g milk
  • 80g egg yolks (of 4 eggs)
  • 80g sugar
  • 30g starch
  • 1 vanilla bean
  • 50g Butter

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and Pâte fermentée for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.

Proof for one hour.

Now prepare the pastry cream: Bring Milk with the pulp of a vanilla bean to boil, in the meantime mix egg yolks, starch and sugar, then add 2 tablespoons hot milk. Now stir the mixture in the boiling milk and continue stirring until the mixture thickens. Remove from heat and stir in the butter. Fill the pastry cream in a bowl and cover the surface with cling film.

Divide the dough in pieces of 40g each. Roll each piece into a strand of 50 cm and form a loop. Twist the ends around each other for four times, then lay them under the middle part of the loop to form a pretzel.

Place the pretzels on a paper lined baking tray and proof for one hour. Now fill both loops with pastry cream and smoothen the surface a little bit.

Bake at 175°C for about 20 min.

7 Responses t_on Pudding Pretzels

  1. Jan oleary June 27th, 2013

    I want to make these ! Can anyone translate the recipe?what is pâté fermente? Someone please help! They sound so good!,

  2. Chaosqueen July 26th, 2011

    Hmmm, bei uns hießen die Brezeln früher immer ‘Vanille-Brillen’ und waren mein absolutes Lieblingsgebäck, wenn es ausnahmsweise ‘mal was vom ‘Bäcker Heberer’ gab.

    Da ich mit dem Beginn des Studiums, inzwischen längst vorbei, aus dem Einzugsbereich dieser Bäckerei-Kette gezogen bin, habe ich die Brezeln schon ewig nicht mehr gegessen. Höchste Zeit sie einmal selbst zu backen, Dein Rezept wird auf jeden Fall Pate stehen.

    Eine super tolle Idee!

  3. Palmira July 26th, 2011

    What a wonderful picnic bread for BBD#42! Thanks a lot for participating.
    I have never tasted this pudding bretzels but I love their shape and I will make some of them soon ;o)

  4. Magdi July 25th, 2011

    Die backe ich 1000%ig nach. Sehen superlecker aus und man kann sie sicher auch gut für den Vorrat gefrieren.


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