Swedish cardamom pretzels

In Sweden cardamom is more popular than cinnamon. This yeast pastry is an essential accessory of 'fika' (coffee break). The citrusy, spicy scent of coarsely crushed cardamom during baking is unlike anything else.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
Total Time 2 hrs 10 mins
🍽️ Servings 12 servings
🔥 Calories 240 kcal
🌍 Cuisine Swedish / Hungarian fusion

Ingredients

Equipment Needed

  • Baking tray
  • Mortar (for cardamom)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Knead the dough in the usual way (yeast activated in milk + other ingredients). Prove for 1 hour.

Tip: Knead the cardamom into the dough so you can taste it everywhere.
2

Shape pretzels or knots, prove again for 15 minutes on the tray.

Tip: Resting after shaping is important so the dough regains its airiness.
3

Brush with egg, sprinkle with sugar, and bake at 180°C until golden brown.

Tip: The sugar caramelises on top to become crunchy.

Recipe FAQ

Why didn't the dough rise?
Either the milk was too hot (killed the yeast), or you proved it in a cold place. Yeast likes 25-30 degrees.

Ingredients

  • 500 g Flour
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast
  • 80 g Soft butter
  • 1 tsp Ground cardamom
  • 80 g Sugar
  • 1 piece(s) Egg