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    Home » Breakfast

    Easy New Year's Pretzel (Neujahrsbrezel)

    Published: Dec 22, 2021 · Modified: Dec 30, 2021 by Marita · 4 Comments

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    Welcome the New Year with this traditional New Year's pretzel from Germany. This German New Year's bread is made with a light buttery yeast dough that makes the perfect edible gift or breakfast treat. Symbolising good luck, health and prosperity, it is a fun custom to start the year with.

    New Years pretzel on grey background. In the background you can see two champagne glasses and a marzipan pig and some golden ribbons

    What is the German New Year's Pretzel?

    The New Year's Pretzel is a tradition from the southern part of Germany. It is a sweet yeasted New Year's bread. The bread is a good luck charm and is served as part of the New Year's breakfast or gifted to friends.

    In the old days, the leftover bread was fed to the animals, to bless them with good fortune as well.

    You can find it as a large New Year's pretzel (like mine) that is made to share, or as an alternative, you can shape individual pretzels from the same dough. The styles differ as well. Some have a braid along the bottom, in others the whole pretzel is shaped from one braided roll, and others do not feature a brezel at all.

    History and Tradition

    The custom of the New Year's pretzel has a long tradition. The custom probably originated in the Middle Ages. A New Year's pretzel is supposed to bring luck and protect you from illness, misfortune and hunger. Some would also hide a good-luck penny (Glückspfennig) wrapped in foil inside. The lucky one who found it will be extra lucky in the coming year. This is a tradition that is very similar to the Swiss Three Kings Cake Tradition.

    This custom is practised especially in the German regions of Swabia and Baden Baden. Although there is an important difference: in Baden, they will eat their pretzels on New Year's Eve, whereas in Schwabia people like to have it on New Year's day during breakfast.

    Yeast bakes are a popular treat for special occasions in Germany. You can find cinnamon sugar pretzel at St. Martins. At Easter a Hefezopf, or German Easter bread - and at Christmas German stollen.

    New Years pretzel on grey background. Around the pretzel you can see two champagne glasses and a marzipan pig and some golden ribbons. A slice is cut off and in the foreground is a slice of yeast bread with jam

    How to make

    Ingredients

    • 7 g/ 0.2 oz instant yeast 1 packet, 2 tsp
    • 250 ml whole milk 8.4 oz, lukewarm
    • 100 g /3.5 oz butter melted
    • 500 g /17.6 oz flour Germany type 405, UK plain flour, USA pastry flour
    • 70 g  sugar
    • 1 egg medium size, at room temperature
    • 1 pinch salt

    To decorate

    • 1 egg yolk
    • 2 tbsp milk

    Recipe - Step by Step

    New Years Pretzel recipe steps collage of 2: 1. Yeast forms bubbles after added to milk. 2. the dough is being kneaded
    1. Add the yeast and sugar into the lukewarm milk. Stir, cover and leave to rest for at least 10 minutes. At the surface of the milk some bubbles should appear. (see image). If the bubbles do not appear the milk might have been too hot.
    2. Preheat your oven to the lowest setting. Mine is 50 degrees.
    3. Now add the yeast to the flour, butter, egg, and salt and knead to a homogeneous dough for about 10 minutes. Place the dough into a bowl and cover with a tea towel. Turn off your oven and place the bowl into it. Leave to rise for about 40 minutes.
    4. Now briefly knead the dough through again. Remove ¼ of the dough and set aside.
    5. Form the remaining dough into a roll, about 45 cm (17.7 inches) long. Ensure that the ends of the roll are tapered to a point.
    6. Line a baking tray with baking parchment. As the pretzel is really large it might be easier to shape the pretzel directly on the tray.
    New Years Pretzel recipe steps collage of 2. Forming a pretzel sages. One a U form, B the ends are being attached to the belly
    1. To form the New Year's pretzel take the roll and lay it in a "U" shape (see pictures). In the middle take both and twist them around each other. The ends get pressed against the pretzel belly (the lower part of the pretzel).
    2. Cover the pretzel with a tea towel and leave to rise for a further 10 minutes.
    New Years Pretzel recipe steps collage of 2: A braid is being made. 3. The bottome of the pretzel belly is being coverd in water
    1. In the meantime, divide the remaining ¼ of the dough and divide it into three equal parts. Roll each part into a long thin roll (about 30 cm). Then lay the three rolls into a braid.
    New Years Pretzel recipe steps collage of 2: The braid is laid on the pretzel, the pretzel is being covered and left to rise
    1. Brush the lower part of the pretzel (the pretzel belly) with some water and lay the braid on top. Cover and leave to rest for a further 20 minutes.
    2. In the meantime, preheat the oven to 190°C/ 374°F top to bottom heat. Mix the egg yolk with 2 tablespoons of milk.
    The pretzel is being covered in egg wash, the pretzel is being sprinkled with sugar pearls
    1. After the resting time brush the pretzel evenly with the egg yolk mixture. If you like you can sprinkle it with pearl sugar (affiliate link). Then place in the oven and bake for about 25-30 minutes. The exact baking time depends on your oven. To check whether the new year's pretzel is done, prick the deepest part with a skewer: if it comes out clean it is done.
    2. Serve the same day. Tastes delicious with butter, jam or chocolate spread.

    Baking with Yeast: Steps for Sucess

    Baking with yeast is not rocket science. Here are my best tips to ensure that your yeast dough rises every time.

    • Use lukewarm milk. The microorganism in the yeast will activate through heat and sugar. The ideal temperature of the milk should be around 30-35°C / 86-95 °F. If the temperature rises above 45°C/113°F, the cells will die and your dough will not rise.
    • Make sure your yeast is in date. Using out of date yeast is a common reason for dough not rising.
    • 35°C/95 °F is the perfect temperature for dough to rise. The temperature should not get hotter than 40 °C. If your kitchen is cooler, then preheat the oven to the lowest setting. Turn the oven off and place the dough in the oven. Cover it with a moist teatowel so it does not dry out. (If your lowest setting is hotter than 40 like mine 50, leave the door open for a couple of minutes before placing the dough in)
    • Knead the dough throughly - To ensure that the bread becomes light and fluffy you need to knead it for a long time. A well-kneaded dough hardly sticks. After the dough rises it is important to knead it again, as during the rising process gas bubbles form. This will ensure that your bread bakes evenly.

    Troubleshooting your yeast dough:

    • My dough does not rise: There could be several reasons why it does not rise. The liquid was too hot or your yeast is out of date. You might have to start again. However, you can try to add a little more sugar, knead it into the dough and give it a more time to rise at a warm place.
    • My dough is too wet and sticky: Do not worry! You can add a little flour until it reaches the right consistency.
    • My dough is too dry - Knead a little water into the dough. But be careful- too much water will cause it to get very sticky quickly, so add only a little at a time.

    Recipe Variations

    • Instead of making one giant pretzel you can use the same dough to form 8 individual pretzels from the same dough. Just weigh the dough and divide them into 8 equal portions.
    • Decorate the pretzel with slivered almonds instead of pear sugar.
    New Years pretzel on grey background. In the background you can see two champagne glasses and a marzipan pig and some golden ribbons. A slice is cut off and in the foreground is a slice of yeast bread with jam

    How to Serve

    The pretzel is a great treat for new year's brunch. Serve it with a sweet condiment such as jam, lemon curd, chocolate spread or honey. It also tastes good simply spread with butter.

    Make Ahead

    If you want to enjoy this new years bread for breakfast, but don't want to get up early to make the dough, you can leave it to rise in the fridge overnight. This will slow down the rising process.

    Storage Instructions

    The pretzel tastes best on the day it is baked. It will stay good up to three days if you store it in an airtight container.

    Frequently Asked Questions

    What is the New Year's pretzel tradition?

    This is a German tradition, where on New Year's Day or New Year's Eve a pretzel is eaten. You can give them as a gift for good luck to friends or enjoy a giant pretzel on new year's morning for breakfast. It is supposed to symbolise good luck, health and prosperity.

    Where did the New Year's pretzel come from?

    The New Year's pretzel originates from the south of Germany. This tradition is especially practised in the regions of Swabia and Baden Baden.

    Why do you eat a pretzel on New Year?

    Eating a New Years Pretzel on New Year's Eve or New Year's Day will bring you good luck. It will also protect you from misfortune, illness and hunger.

    New Years pretzel on grey background. In the background you can see two champagne glasses and a marzipan pig and some golden ribbons

    Easy New Years Pretzel (Neujahrsbrezel)

    Marita
    A traditional German New Years Pretzel that symbolises good luck and health for the new year. This easy recipe will show you how to make it at home.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Resting Time 1 hr 30 mins
    Total Time 2 hrs 15 mins
    Course breadspread, Breakfast, Main Course
    Cuisine German
    Servings 6 people
    Calories 411 kcal

    Equipment

    • Hand mixer
    • pastry brush
    • mixing bowl
    • teatowel

    Ingredients
      

    • 7 g instant yeast 1 packet, 2 tsp
    • 250 ml whole milk 8.4 oz, lukewarm
    • 100 g butter melted
    • 500 g flour Germany type 405, UK plain flour, USA pastry flour
    • 70 g sugar
    • 1 egg medium size, at room temperature
    • 1 pinch salt

    To decorate

    • 1 egg yolk
    • 2 tablespoon milk

    Instructions
     

    • Add the yeast and sugar into the lukewarm milk. Stir, cover and leave to rest for at least 10 minutes. At the surface of the milk some bubbles should appear. (see image). If the bubbles do not appear the milk might have been too hot.
    • Preheat your oven to the lowest setting. Mine is 50 degrees.
    • Now add the yeast to the flour, butter, egg, and salt and knead to a homogeneous dough for about 10 minutes. Place the dough into a bowl and cover with a tea towel. Turn off your oven and place the bowl into it. Leave to rise for about 40 minuites.
    • Now briefly knead the dough through again. Remove ¼ of the dough and set aside.
    • Form the remaining dough into a roll, about 45 cm (17.7 inches) long. Make your that the ends of the roll are tapered to a point.
    • Line a baking tray with baking parchment. As the pretzel is really large it might be easier to shape the pretzel directly on the tray.
    • To form new years pretzels take the roll and lay it in a "U" shape. In the middle take both and twist them around each other. The ends get pressed against the pretzel belly (the lower part of the pretzel).
    • Cover the pretzel with a tea towel and leave to rise for a further 10 minutes.
    • In the meantime, divide the remaing ¼ of the dough and divide into three equal parts. Roll each part into a long thin roll (about 30 cm). Then lay the three rolls into a braid.
    • Brush the lower part of the pretzel (the pretzel belly) with some water and lay the braid on top. Cover and leave to rest for a further 20 minutes.
    • In the meantime, preheat the oven to 190°C/ 374°F top to bottom heat. Mix the egg yolk with the 2 tablespoons of milk.
    • After the resting time brush the pretzel evenly with the egg yolk mixture. If you like you can sprinkle it with pearl sugar. Then place in the oven and bake for about 25-30 minutes. The exact baking time depends on your oven. To check whether the new years pretzel is done, pick the deepest part with a skewer. If it comes out clean it is done.
    • Serve the same day. Tastes delicious with butter, jam or chocolate spread.

    Notes

    Recipe Variations

    • Instead of making one giant pretzel, you can use the same dough to form 8 individual pretzels from the same dough. Just weigh the dough and divide them into 8 equal portions.
    • Decorate the pretzel with slivered almonds instead of pearl sugar.

    Make-Ahead

    If you want to enjoy this new years bread for breakfast, but don't want to get up early to make the dough, you can leave it to rise in the fridge overnight. This will slow down the rising process.

    Storage Instructions

    The pretzel tastes best on the day it is baked. It will stay good for up to three days if you store it in an airtight container.

    Nutrition

    Calories: 411kcalCarbohydrates: 79gProtein: 12gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 66mgSodium: 58mgPotassium: 198mgFiber: 3gSugar: 15gVitamin A: 186IUVitamin C: 1mgCalcium: 93mgIron: 4mg
    Keyword Neujahrsbrezel, New Years Pretzel
    Tried this recipe?Let us know how it was!
    « Bremer Klaben - a North German Christmas Bread
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    Filed Under: Bread, Breakfast, Christmas, Side Dishes

    Reader Interactions

    Comments

    1. Janice

      December 31, 2021 at 1:33 pm

      5 stars

      5 stars

      5 stars

      5 stars
      So pretty and a lovely traditional bread recipe to try. Happy New Year and, as we say in Scotland, Lang may yer lum reek! Loosely translated: I hope your fire always burns and there is smoke (reek) from your chimney (lum) 😉

      Reply
      • Marita

        December 31, 2021 at 3:32 pm

        Thank you Janice! Happy New Year to you too ❤

        Reply
    2. Malou Vaes

      December 31, 2021 at 11:33 am

      5 stars

      5 stars
      Thank you Marita. This is lovely recipe. I thought pretzels were boiled before being baked. Is this a different species? Hope you had a very Merry Christmas and you will have a lovely happy New Year 2022. Take care and keep the delicious recipes coming our way. It is the apricot and sour cherry season down in Australia and your pretzel went very well with these two jams.
      All the best and take care. Cheers Malou

      Reply
      • Marita

        December 31, 2021 at 3:31 pm

        Hi Malou! There are many types of pretzels in Germany. The savory type is dipped on lye but the sweet ones like these normally are brushed with some egg yolk. Happy New Year to you and your family 😁

        Reply

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    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

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