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German Pudding Pretzels Recipe

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4.6 from 123 reviews

This traditional German Puddingbrezel recipe combines soft, buttery pretzels with a sweet vanilla pudding filling. Layers of tender dough are rolled, folded, and shaped into pretzels, then filled with creamy vanilla pudding and baked to a golden perfection. Perfectly balanced between a rich pastry and a silky custard, this treat is ideal for a delightful dessert or afternoon snack.

Ingredients

Scale

Vanilla Pudding

  • 1 batch vanilla pudding (prepared and chilled)

Dough

  • 9 oz all-purpose flour
  • 1 oz fresh yeast
  • 1/2 cup cold milk
  • 1 tablespoon sugar
  • 1 egg
  • 4 oz softened butter

Instructions

  1. Prepare the pudding: Make 1 batch of vanilla pudding according to your preferred recipe or package instructions. Cover it with plastic wrap to prevent a skin from forming, then chill it in the refrigerator until ready to use.
  2. Dissolve the yeast: In a small bowl, dissolve the fresh yeast in the cold milk. Stir gently until the yeast is fully dissolved and set aside to activate.
  3. Make the dough: On a large floured surface or in a bowl, mound the flour and create a well in the center. Add the sugar, egg, and the milk-yeast mixture into the well. Knead the ingredients together until you get a smooth, elastic dough.
  4. Roll out the dough: On a floured countertop, roll the dough into a rectangle approximately 17 by 13 inches and about 0.2 inches (5 millimeters) thick.
  5. Apply the butter: Leaving a 1-inch border around the edges, spread the softened butter evenly over the right two-thirds of the dough, leaving the left third unbuttered.
  6. Fold the dough: Fold the unbuttered left third into the middle, then fold the buttered right part into the middle on top of it. Wrap the dough in plastic and refrigerate for 30 minutes to chill.
  7. Repeat rolling and folding: Remove the dough and roll it out again into the same size rectangle. Fold it just as before (left into middle, right into middle). Repeat this rolling and folding process one more time for a total of three folds, chilling between folds as needed.
  8. Cut the dough into strips: Roll the dough out to about 0.2 inches thick, then cut it into 15 to 18 strips approximately 1/2 inch wide using a knife or pastry wheel.
  9. Form pretzels: Roll each strip into a rope with your palms on a floured surface, then shape each rope into a pretzel form. Place the shaped pretzels on a baking sheet lined with parchment paper, leaving space between them for expansion.
  10. Fill the pretzels: Using a pastry bag fitted with a star-shaped piping tip, pipe the chilled vanilla pudding into the two holes (loops) of each pretzel evenly. Let the pretzels rest at room temperature for 30 minutes to rise slightly.
  11. Preheat the oven: While the pretzels are resting, preheat your oven to 400°F (200°C).
  12. Bake the pretzels: Place the baking sheet in the oven and bake for about 15 minutes or until the pretzels turn a light golden color.
  13. Cool and serve: Remove the pretzels from the oven and let them cool on the parchment paper for at least 30 minutes. Avoid lifting them while they’re hot to prevent sticking, especially due to the pudding filling. Once cooled, carefully transfer them to a plate and enjoy!

Notes

  • Ensure the pudding is completely chilled before piping to prevent it from leaking during baking.
  • Softened butter should be spread gently to avoid tearing the dough.
  • Maintaining the dough thickness at 0.2 inches helps achieve a tender yet sturdy pretzel.
  • Use fresh yeast for best rising results; if unavailable, substitute with active dry yeast using appropriate conversion.
  • Allow enough space between pretzels on the baking sheet as they will expand while baking.
  • Letting the pretzels rest before baking helps develop a light, airy texture.

Keywords: German Puddingbrezel, vanilla pudding pretzel, sweet pretzel recipe, German dessert pretzel, filled pretzel dessert

Find it online: https://victoriablair.com/german-pudding-pretzels-recipe/