Pretzel for the first grader (Schulbrezel)

Category: Bakery products
Kitchen: german
Pretzel for the first grader (Schulbrezel)

Ingredients

pressed yeast 25 g
milk 250 g
wheat flour (I have half and half with 1 grade) 500 g
sugar 75 g
honey 1 tbsp
egg 1 PC
butter at room temperature 80 g
salt 1 tsp under the knife
vanilla sugar 1 pack, or vanillin
lemon zest (I have an orange) from 1pc
egg yolk 1 PC
milk for lubrication 1 tbsp
pearl sugar / sugar / sesame for sprinkling

Cooking method

  • Schulbrezel is made in Hesse and Swabia for young first graders who go to first grade for the first time. For this significant event in life, a large pretzel weighing 0.5-1.0 kg or more is baked, which is eaten by the whole family.
  • Pretzel for the first grader (Schulbrezel)
  • To prepare the pretzel, heat the milk, add sugar and yeast to it. Meanwhile, sift the flour and grind the butter with it. The yeast is gone, add honey, egg, vanilla sugar, zest and mix with the flour mixture. We knead this dough:
  • Pretzel for the first grader (Schulbrezel)
  • And we leave it for 45 minutes, crush it, divide it into three equal parts. Knead each piece of dough with the pressing movements of the hands into a tourniquet with a length of 110 cm, 3 flagella are obtained. We pinch the ends on one side and weave a pigtail, pinch the ends on the other side. Transfer to a greased baking sheet and grease the yolk + milk, sprinkle with sugar. Leave for 40 minutes for proofing. We bake in an oven preheated to 200g for 20-25 minutes.
  • Pretzel for the first grader (Schulbrezel)
  • Pretzel for the first grader (Schulbrezel)

The dish is designed for

1 pc 1.0kg

Time for preparing:

25min + baking

Cooking program:

oven

Note

These pretzels are very, very large, but in my oven it is the largest possible.

posetitell
What a pretty cool recipe, even I can bake it. But how much dry yeast is in the count?
NataliARH
Nikka, in theory, 3-4r less, but I would add 10-12g of dry ones .... the bun is not airy, it is tight, but what do you like?
posetitell
Quote: NataliARH

Nikka, in theory, 3-4r less, but I would add 10-12g of dry ones .... the bun is not airy, it is tight, but what do you like?

Spaisbo.
I like lush, so I will put 10-12 g dry. I've mastered dry yeast so far, I used to try with "live" ones, but spoiled everything, but here with dry yeast everything is so good.
NataliARH
I want to advise you, I was so magnificent, no one paid attention to it, and everyone who was treated to it was unrealistically called airy, if you like it try

and this pretzel reminded me of the "Sverdlovsk puff" with a dough, we sell them, I don't know how in other cities ...
posetitell
NataliARH, this cake of 3 kings is something fabulous, as there will be more time - I will definitely do it (here you need a mood and a sincere approach to such beauty).
yes, sverd. I know a puff, I will make a pretzel in the near future.
I bake lush, because because of the bite, my chewing muscles tense up and I can't be hard. in general, with my diet and my jaws, this site has become just a salvation - you can bake delicious "for yourself", otherwise porridge and porridge (((
posetitell
Today I baked this miracle. I just decorate it poorly, and therefore I made one donut just oblique (almost ate it), and the other one of this type with a rose (I don't have a first grader, but I have a daughter - she has this flower). And how delicious it is !!! Just class. Thanks again.
Pretzel for the first grader (Schulbrezel)
NataliARH
Nikka, thanks for the tip and a delicious photo of a great flower for my daughter, we are not in Germany and you can not follow traditions

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