Norwegian pretzel with icing Serving Size: 10


Photo by

  • Prep Time


  • Total Time


  • Servings



  • Kringle:

  • 1.5

    lb bread flour

  • 1

    oz malt

  • 4

    oz granulated sugar

  • ½

    oz dry yeast

  • 3

    oz raisins

  • 3

    cups water

  • ¼

    tsp cardamom

  • Icing:

  • ½

    cup sifted powdered sugar

  • 2

    tsp evaporated milk

  • ¼

    tsp vanilla extract

  • Sliced almonds


Kringle: Place all dry ingredients into mixing bowl using dough hook. Mix for one minute on low speed. Add water and mix on medium speed until dough forms. At the very end, just before dough is done, add raisins. Remove dough from bowl and scale into four ounce pieces. Roll long strands and form into pretzels. Let rise until doubled in size, then bake at 400º F. until golden brown. Icing: Mix powdered sugar, milk and vanilla extract together. Pour icing in a plate. Pour almonds in a plate. Dip pretzel into icing and then into the almonds.


Facebook Conversations