Baileys Pretzels
The story of the Baileys pretzel was born from a modern kitchen experiment, where traditional Hungarian yeast dough met the sweet and creamy world of Irish cream liqueur. Baileys originally comes from Ireland, where cream is married with whiskey and vanilla – we have now smuggled this flavor into a soft, sweet pretzel. As the fragrance emanating from the oven fills the kitchen, the aroma of Baileys and melting brown sugar mingles with the warmth of the dough made with butter and eggs. This pretzel is perfect for a cold winter afternoon, served with hot coffee, or even for a gathering of friends where you want to offer something special. The Baileys version takes the traditional pretzel to a new level - try it and you are guaranteed to bring a smile to everyone's face!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, crumble in the yeast, add a teaspoon of sugar, and let it proof in a warm place for 10 minutes. This helps activate the yeast.
2
In a large bowl, combine the flour, salt, and remaining sugar. Add the yeast mixture, egg, melted butter, and Baileys Irish Cream Liqueur. Start kneading the dough until it is smooth and elastic. If it's too sticky, add a little flour.
3
Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until doubled in size. Choose a warm, draft-free place for this.
4
Once the dough has risen, turn it out onto a lightly floured surface, knead it slightly, and divide it into 12 equal portions. Roll each piece and shape it into a pretzel. This can be a classic pretzel shape or a simple swirl.
5
Place the pretzels on a baking sheet lined with parchment paper, then cover and let them rest for 15 minutes. This helps them stay nice and soft when baking.
6
Brush the tops of the pretzels with beaten egg, then sprinkle with brown sugar. The sugar will caramelize during baking, adding a special flavor.
7
Preheat the oven to 350°F (180°C) with conventional heating. Bake the pretzels for 20-25 minutes, or until they are nicely golden brown. Keep an eye on their color, as every oven is different!
8
Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. The dough is fragrant and soft, and the Baileys lends a creamy aroma.
