Soft, flaky, buttery, vanilla flavored and soaked in syrup, these Polish pretzels are the best!
This recipe is very popular in Romania, it’s a very popular street food. You can find Polish pretzels in every bakery. And for good reason, because nothing compares to a warm Polish pretzel.
These delicious pretzels are filled with a butter and vanilla sugar mixture. I actually was tempted to add also some cinnamon because I love cinnamon rolls :). But this is a different recipe and I decided to respect it.
This pretzels are traditionally shaped into rings but you can also shape them into a German style pretzel.
Baked Polish pretzels, while they are still hot, are soaked into a syrup made from sugar, water and vanilla flavor. You may soak the pretzels once or twice, but trust me, twice is always better than once :).
I believe this soaking into syrup has Romanian origins because we use to soak into syrup almost any sweet pastry.
Anyway, these Polish pretzels are absolutely delicious and you must try them.
Ingredients for Polish pretzels
– 550 gr (4 cups and 3 tablespoons) flour
– 25 gr (2 tablespoons) fresh yeast
– 50 gr (3 and 1/2 tablespoons) butter
– 50 ml (3 tablespoons and 1 teaspoon) vegetable oil
– 250 ml (1 cup and 1 tablespoon) milk
– 1 egg yolk
– 80 gr (1/3 cup and 1 tablespoon) sugar
– a pinch of salt
– vanilla flavor
– 80 gr (1/2 stick and 2 tablespoons) soft butter
– 8 gr (2/3 tablespoons / 1 sachet) vanilla sugar
– 200 gr (1 cup) sugar
– 100 ml (1/2 cup minus 1 tablespoon) water
– vanilla flavor
For the egg wash: 1 egg yolk mixed with 1-2 tablespoons of milk or water
How to make Polish pretzels
How to make the dough
Use a small bowl to stir together fresh yeast and 1 teaspoon of sugar. Stir until the yeast turns fluid. Set aside.
Use a small pot to combine milk, butter and vegetable oil. Heat the mixture until the butter is completely melted. Set aside and allow to cool. This mixture must be lukewarm.
Place sugar, 1 egg yolk, vanilla flavor and a pinch of salt into a large bowl. Stir to combine.
Pour in the milk-butter-vegetable oil mixture and stir to combine.
Pour in the fluid yeast and combine.
Stir in the flour, gradually. When the dough becomes too thick to stir, continue to knead until the whole flour is incorporated. You should obtain a soft and non sticky dough. If the dough is too sticky, you may add a little more flour (1 -2 tablespoons)
Place the dough into a slightly greased bowl and cover with plastic wrap. Place the dough in warm place and allow to rise for about 45 minutes – 1 hour (or until double in size)
How to make the filling
Use a bowl to combine soft butter and vanilla sugar.
How to shape the Polish pretzels
Place the risen dough onto floured working surface. Use a rolling pin to roll the dough into a 3-4 mm (0.11-0.15 in) rectangle.
Spread 2/3 of the butter filling over the dough.
Fold the long edges till the middle. Spread the rest of the butter filling.
Fold the ends of the dough to form a square. Press the dough with your hand after each fold to release the air.
Roll the dough into a 5 mm (0.19 in) rectangle.
Using a sharp knife, cut the dough, width-wise, into 3 cm (1.18 in) strips.
These strips are for large pretzels. If you want smaller pretzels, cut each strip into halves.
I prefer smaller pretzels, so I cut each strip into halves.
Cut each strip lengthwise to obtain 2 strips of 1.5 cm (0.59in). Leave one end uncut.
Twist the strips and seal the ends.
Repeat with the remaining strips.
Place the Polish pretzels into a baking tray lined with parchment paper. Allow to rest for about 30 minutes. Brush with egg wash.
Place the Polish pretzels into the preheated oven and bake at 180° C (356 °F) for about 12 minutes (or until golden brown).
Meanwhile prepare the syrup. Use a small pot to combine sugar and water. Place the pot over heat and cook until the sugar is completely dissolved. Remove from heat and add vanilla flavor.
Transfer to a medium bowl.
Soak each pretzel (while is still hot) into syrup. Transfer to a platter and allow to cool.
These Polish pretzels are absolutely delicious!