Some traditions are important. For me having a new years pretzel for the first breakfast of the year. And so there are more than one recipe for new years pretzels on the blog. That I like to use sourdough or sweet starter for that I realized when a reader asked me what recipe she could use for a “only yeast” pretzel.
I took the hint and my 2018 pretzel is made with yeast and poolish as yeasted preferment. The poolish together with the bit of spelt flour makes the dough extensible and so its easy to roll the dough into strands. For the flavour, I added sour cream and some honey to the dough.
And while I was baking my pretzel a question came to my mind: Do you have special breads or pastry you need to celebrate the first day of the year?
New Years Pretzel 2018
yied two pretzels
250g flour Type 550
- 250g Water
- 0.5g fresh yeast
- 650g flour Type 550
- 100g Spelt flour Type 630
- 200g sour cream
- 100g Water
- 50g Honey
- 110g Egg (2 eggs size M)
- 15g fresh yeast
- 8g Salt
- seeds of 1/2 vanilla bean
- peels of 1/2 lemon
- 100g sugar
- 80g Butter
- 1 egg (beaten)
- pearl sugar
- sliced almonds
Mix the ingredients of the poolish and let it rise for 16 hours at room temperature.
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
First dough: Mix all ingredients to form a homogenous dough. Ferment for 2 hours at 30°C.
Second dough: Knead all ingredients except sugar and butter for 8 min at slow speed until medium gluten development. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.
Let rise overnight in the fridge or for one hour room temperature plus 1-2 hours in the fridge.
Divide the dough into two equal parts. Place one part in the fridge. From the other half take three pieces of 65g each. Roll the smaller portions into strands of 35cm each and braid them to a braid. Roll the big part into a long strand of 120cm. Place the big one on paper lined baking tray and form to a pretzel. Wet the surface of the pretzel a bit and place the braid on top of the thickest part of the pretzel.
Proof for 90 min.
After 30 min take the other half of the dough from the fridge. Form another pretzel or form a braid by dividing the dough into 6 pieces and rolling them into strands (each about 30 cm), then braid them. Proof for 90 min as well.
After proofing brush the first pretzel with egg and sprinkle with pearl sugar . Bake at 180°C for about 30 min with steam. Now bake the other pretzel accordingly (for the Braid: 180°C with steam, 40 min).