Kardemommekringler (Cardamom Pretzels)
These pretzel-shaped buns are fluffy and have a delicious cardamom flavor. The sugar on top (not salt!) adds the perfect amount of sweetness so they can be enjoyed as they are!
Ingredients
- 200 ml milk
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5 g fresh yeast)
- 3 tbsp sugar
- 1 tsp salt
- 1 tsp cardamom
- 1 large egg *room temperature
- 400 grams all-purpose or bread flour
- 42 grams unsalted butter, softened
- 1 egg for egg wash
- Pearl sugar (or turbinado sugar) for topping
Instructions
- If using active dry yeast, heat the milk in the microwave or on the stovetop until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add your yeast, stir, and leave it for 5-10 minutes until the mixture starts to bubble up. If using instant yeast, simply add the yeast to the milk – there is no need to dissolve it.
- Combine the sugar, cardamom, egg, and egg yolks in a large bowl. Once the yeast mixture has bubbled up a bit, add it to the egg mixture, or if using instant yeast, you can add immediately. Mix well.
- Then add the salt, softened butter, and flour. Mix with a wooden spoon until the dough starts to come together. Tip it out onto a floured surface and knead until smooth and elastic (about 10 minutes). Add more flour if needed – the dough should be soft and smooth, not dry and not sticking to the surface.
- If using a stand mixer, allow it to knead the dough together for about 10 minutes.
- Cover the dough with cling film or a clean dishtowel and place in the fridge overnight for 8 hours, or let rise at room temperature (if room temp is very cold wherever you are, put it in a warm place, i.e. under a light) for 1-1.5 hours or until doubled in size.
- Once your dough has doubled in size, shape into 10 balls to start.
- Then, to shape your pretzels, roll each ball into a thin log and curl both ends into the middle.
- Twist the two ends together in the middle to create a pretzel shape. Press the ends of the log onto the circle so it doesn't unravel.
- Place the pretzels on two baking sheets, lined either with parchment paper or a silicone mat.
- Cover and let the pretzels rise for another 30 minutes.
- Preheat your oven to 390 degrees F (200 degrees C). To check if the pretzels are ready, use the poke test. Poke the dough with one finger. If the dough springs back immediately, it needs more time. If it springs back slightly but an indentation remains, it’s ready to be baked.
- Brush with egg wash (whisk together one egg and some water until there are no more gloopy egg streaks). Sprinkle each pretzel with some pearl or turbinado sugar. Bake for 15 minutes, turning the baking sheets halfway through so they get evenly brown.
- To check if they are done, look at the bottoms of the pretzels - they should be golden brown and sound hollow when you tap them. If they're too pale, they'll need another minute or two. When done, transfer to a cooling rack and let them cool for at least 10-15 minutes.
- Enjoy them plain as they are or cut in half and top with butter, jam, cheese, or whatever toppings you like!