Neujahrsbrezel (German New Year’s Pretzel)

A recipe for a Neujahrsbrezel (German New Year’s Pretzel)! This festive, yeast-based bread is shaped into a large pretzel and baked until golden.

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I first made this Neujahrsbrezel 10 years ago(!) after coming across it on Moey’s Kitchen Foodblog and the bread continues to be a fun and delicious way to start the New Year.

This regional treat is created with a sweet yeast dough (Hefeteig) as the base. After rising for a couple of hours, the dough is braided, folded, and decorated as desired.

Before baking, the entire pretzel is brushed with an egg wash and optionally topped with a sprinkling of Hagelzucker (pearl sugar).

The Neujahrsbrezel is best the day it is baked, but will keep in an airtight container at room temperature for a couple of days.

The exact timing of when the New Year Pretzel is enjoyed varies based on region and family. It can be eaten right at midnight to begin the New Year or the following morning for breakfast.

It is especially delicious sliced and served with butter and jam. The kids like to pair it with a chocolate hazelnut spread.

Forming the Neujahrsbrezel

There are a few different ways you can shape this bread.

I went with a favorite basic pretzel shape and an additional braided piece along the bottom half of the bread.

After the first rise, pull off 1/4 of the dough and set aside covered with a cloth.

Roll the remaining larger piece of dough into a long rope with a thick center and tapered ends. Twist together the ends and have them meet towards the thicker center to make the pretzel shape.

Cut the smaller piece of dough into three equal pieces. Roll each piece into a long rope. Pinch together the ends at one side, then tightly braid the three ropes together to form the braid.

Use the egg wash to attach the braid across the thicker part of the pretzel.

After transferring the pretzel to the baking sheet, adjust the pieces as needed before covering and allowing to rise another 30 minutes.

If you don’t want to go with this design, the options are endless from a fully braided pretzel to other shapes completely. This is a good recipe to make with the family and encourage a bit of creativity. I have also seen others shape out the numbers for the year from small pieces of dough to place on top.

Different shapes may have differing cooking times based on the thickness of the dough.

A Few Neujahrsbrezel Tips

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.

For a bit of luck, a foil-wrapped coin can be hidden inside before baking. If doing this, take care when eating as it can pose a choking risk.

I made the bread using all-purpose flour. If you have German flour available, go with Weizenmehl Type 405 or 550. The amount of milk may need to be adjusted.

If the dough is too crumbly and just won’t come together, add some more milk a splash at a time.

Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the bread to become dense.

In a warm kitchen, the first rise should take about 1-1 1/2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

If desired, you can form the dough, then cover and refrigerate overnight. Bring to room temperature for one hour before arranging into the pretzel shape.

Pearl Sugar

For a little more texture, I added Hagelzucker (pearl sugar) the top half of the Neujahrsbrezel after brushing with the egg wash. This is optional, but adds a fun contrast.

Different from the larger Belgian version, this smaller pearl sugar is a coarse white sugar often used as a topping in baked goods. It can be found in markets with Northern European/Scandinavian ingredients or on Amazon: Swedish Pearl Sugar.

For those in Northern Virginia, I have been able to locate pearl sugar at German Gourmet in Falls Church.

Some recipes top their Neujahrsbrezel with sliced almonds or simply leave it with just the egg wash.

Looking for more New Year’s recipes?

Try my:

• Toshikoshi Soba (Japanese New Year Soba)
• Vasilopita (Greek New Year’s Cake)
• Champagne Poached Pear Crepes

This recipe was originally posted in December 2013 and updated in December 2023.

Neujahrsbrezel (German New Year’s Pretzel) Recipe

Adapted from Moey’s Kitchen Foodblog

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5 from 3 votes

Neujahrsbrezel (German New Year’s Pretzel)

A recipe for a Neujahrsbrezel (German New Year's Pretzel)! This festive, yeast-based bread is shaped into a large pretzel and baked until golden.

Course Bread

Cuisine German

Keyword bread, German, Germany, holiday, new year, pretzel

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 1 large pretzel

Ingredients

• 2 1/4 teaspoons (7 grams) active dry yeast
• 1 cup (240 milliliters) lukewarm milk 105-115˚F, 40-46˚C
• 4 cups (500 grams) all purpose flour
• 1/3 cup (67 grams) granulated sugar
• 1/2 teaspoon salt
• Zest from 1 lemon
• 6 tablespoons (85 grams) unsalted butter softened at room temperature
• 1 large egg

Topping:

• 1 large egg yolk
• 1 tablespoon (15 milliliters) milk
• pearl sugar Hagelzucker, optional

Instructions

• In a small bowl, sprinkle the yeast over the lukewarm milk and stir to combine. Let sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, salt, and lemon zest.
• Mix in the activated yeast with milk, butter, and egg until a soft dough comes together. If too crumbly, add a little more milk. If too wet to handle, add a little more flour.
• Knead on a lightly floured surface until the dough becomes smooth and elastic. Place in lightly greased bowl, cover, and let rise at room temperature until doubled, 1-2 hours.
• In a small bowl, whisk together the egg yolk and milk to form the egg wash.
• Lightly flour a large work surface.
• If you want to make the braid on top of the pretzel, break off 1/4 piece of the dough and cover with a cloth.
• Roll the larger piece into a long rope, with a thicker diameter in the center and tapered ends.
• Place a piece of parchment the size of your baking sheet under the middle of the rope. Twist the ends together and place over the middle of the rope to form pretzel shape.
• To make the braid, cut the set aside dough into 3 equal pieces. Roll each piece into a long, thin rope. Pinch together the edges at one side and tightly braid. Seal the edges on the other side.
• Brush the lower, thicker part of the pretzel with the egg wash, top with the braid, and gently press down to seal.
• Gently transfer the parchment with the pretzel to a baking sheet. Adjust the shaping as needed.
• Cover the entire pretzel with a cloth and let rise until puffy, about 30 minutes.
• Place rack in center of oven and preheat to 350˚F (180˚C).
• Brush the entire surface of the pretzel with the egg wash. If desired, sprinkle with pearl sugar.
• Bake in preheated oven until golden brown, about 25-30 minutes. Allow to cool on baking sheet for 15 minutes before serving.
• Serve warm with butter and/or jam.