School Pretzel Bread
A School Pretzel Bread is called Schulbrezel in Germany. The First Graders carry it to their first day of school. The pretzel has a colored ribbon, for the girls pink and the boys blue. I grew up with this tradition and made sure, that my children also had their School Pretzel on their First Day of School.
Ingredients for School Pretzel Bread:
- 600 g (1.32 lb.) of flour
- 1 ½ packages of dry yeast
- 125 g (4.4 oz) of sugar
- 250 ml (8.45 oz) of lukewarm milk
- 125 g (4.4 oz) of melted butter
- 1 pinch of salt
- 2 eggs XL
- 2 tablespoons of milk
Preparation of School Pretzel Bread:
Sift the flour in a mixing bowl, add the dry yeast, sugar, and salt to the flour and mix the ingredients with a spoon. Make a hole in the center of the flour mixture and place one egg and one egg white into it. Cover the eggs with the flour mix. Place the second egg yolk aside for later use. Warm up the milk in the microwave for about 25 seconds and add to the flour. Warm up the butter for about 35 seconds in the microwave until it’s melted. Add it to the flour. Use the kneading hooks of a handheld electric mixer or a stand mixture and knead the mixture, until the dough is smooth. The dough should be moist but not stick to the sides of the bowl. Cover the dough and let it rise for about 2 hours or until it has doubled in size.
Knead the dough with your hands. If the dough is sticky, coat your hands with some flour. Create a roll about one yard long and shape your pretzel. Make sure you attach the ends of the roll at the back of the pretzel. Place the pretzel on a baking sheet lined with baking paper.
Cover the pretzel with a kitchen towel and let it rise another hour. Mix the two tablespoons of milk with the saved egg yolk and brush the pretzel on all sides.
Preheat your oven to 190°C – 200°C (375°F – 400°F) and bake the pretzel for about 25 – 30 minutes on the fourth rack from the bottom.
Let the School Pretzel cool down on a cooling rack and pull your ribbon through. Your child will love the Pretzel.