Makes about 20 pretzels
Preparation time: 20-25 min.
Raising: A total of about 1 hour
Baking: about 15 min.
Oven temperature: 220° C / 430° F
The middle shelf of the oven
Can be frozen.
100 g [3,5 oz] butter / margarine
3 dl [0,6 pt] milk
25 g [0,9 oz] yeast
1 teaspoon salt
1 teaspoon sugar
about 1/2 kg [1,1 lb] flour (8-8 1/2 dl / 1,7-1,8 pt)
1/4 teaspoon saffron or 1 / 2-1 teaspoon turmeric
(for the saffron pretzels)
1/2 -1 tablespoon caraway
(for the caraway pretzels)
1 egg for brushing
 Melt the butter and add the milk. Dissolve the yeast in the finger hot mixture and add salt, sugar, eggs and for the saffron pretzels crushed saffron or turmeric. For the caraway pretzels added half of caraway.
 Stir in half of the flour and knead in the rest with your hands until the dough is smooth and not too firm. Put the covered dough to rise in a warm place for 35-40 minutes.
 Put the dough on floured surface and divide it into 20 pieces and let them rest for 5 min. Roll the pieces into long, thin sausages and form pretzels. Leave to rise, under a cloth, on greased baking sheets for about 20 min. Brush with beaten egg and sprinkle the caraway pretzels with the rest of caraway. Bake for approximately 15 min. at 220° C / 430° F and cool the pretzels on a rack.