Ingredients for Danish Sugar Pretzels Kringler
- All Purpose Flour
- ½ cup (113g) unsalted butter (softened)
- 1 teaspoon baking powder
- 1 large egg
- ¼ cup (60ml) heavy cream
- Sugar
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How to Make Danish Sugar Pretzels Kringler
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl (or food processor), whisk together 2 ½ cups (300g) all-purpose flour, ½ cup (113g) unsalted butter (softened), 1 teaspoon baking powder, 1 large egg, and ¼ cup (60ml) heavy cream.
- Using a hand mixer or food processor, mix until a soft dough forms. If using a food processor, pulse until the dough just comes together.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- On a lightly floured surface, roll small pieces of dough (about the size of a walnut) into thin 6-inch strips.
- Shape each strip into a pretzel.
- Dip the top of each pretzel into coarse pearl sugar or crushed sugar cubes.
- Place the pretzels, sugar-side up, onto the prepared baking sheets, leaving some space between each one.
- Bake for 10-12 minutes, or until the pretzels are golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
5g
Carbs
0g
