Sugar Pretzel Cookies: A Step-by-Step Recipe
Sugar pretzels are incredibly easy and quick to make. Minimal ingredients, minimal time, even a novice cook can handle them—all pluses. They're also quick to eat. They're perfect for evening tea or an afternoon snack. Kids can take them to school for a snack. The cookies don't crumble, yet they're still quite crispy. If you don't have a sweet tooth, you can cut the sugar in half.
Ingredients
- butter – 200 grams
- sugar – 70 grams
- vanillin - on the tip of a knife
- flour – 600 grams
- chicken egg – 1 pc.
- milk – 1 tbsp.
- quail egg – 1 pc.
Method of preparation
Cream the softened butter with the sugar and vanilla until the sugar is completely dissolved. We recommend removing the butter from the refrigerator 1-2 hours before using.
Add the chicken egg. Beat with a whisk until smooth.
Add flour and knead into a smooth soft dough.
There's no need to refrigerate it. Let's get straight to cutting it up. Divide it into four equal parts.
Take one piece, form it into a thick sausage shape, and cut it into six pieces. These proportions ensure uniform-sized cookies. Next, take one piece, roll it into a thin rope, and cut it in half. Form two pretzels. Divide the entire dough in a similar manner.
Place the cookies on a baking sheet, stems down, slightly spaced apart. The cookies won't expand during baking, so they can be placed fairly close together.
Preheat the oven to 200 degrees Celsius. Crack a quail egg into a bowl and mix it with a spoonful of milk. Quail eggs are small, so they're ideal for brushing baked goods, as the mixture will be completely used up. If you don't have quail eggs, you can use half a chicken egg. Brush the pretzels with the mixture.
Sprinkle with sugar on top.
Bake for 15-20 minutes until golden brown.
Serve the finished sugar pretzels with tea, coffee, milk or hot chocolate.
