How to Make Easy Sourdough Danish Vanilla Pastry – German Pudding Pretzel

Pudding pretzels consist of thin strips of Danish pastry that are twisted and baked until crispy. The holes in the pretzels are filled with creamy vanilla pudding. This recipe is made with sourdough and no yeast at all.

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

Ingredients: What you need for homemade vanilla danish pastry

  • Wheat flour: Type 550 or Bread Flour.
  • Water: Cold in summer and lukewarm in winter.
  • Sourdough starter: It is not necessary to constantly feed the sourdough starter fresh, but the last refreshment should not be longer than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.
  • Soft butter or vegan butter for the dough and for the butter layer.
  • Sugar and salt for flavour.
  • Pudding mix (vanilla).
  • Milk (for the pudding) or a plant-based alternative.
  • Almonds (sliced) for the decoration.

In three steps: How to make the pudding pretzels

You can find a detailed schedule for Danish pastry dough with sourdough in my sourdough croissant recipe. There you will also find explanations and helpful tips on laminating.

  1. Mix all the ingredients to form a dough and leave to rest overnight. Prepare a sheet of butter and place in the fridge overnight. Prepare the pudding and leave to cool.
  2. Laminate the dough in three to four rounds, roll out into a rectangle and cut into 12 strips using a pizza cutter*. Twist the strips, shape into pretzels and leave to rest.
  3. Fill the pretzels with custard and bake until golden brown.

Helpful tools – My recommendations

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • A kitchen scale*.
  • A wooden rolling pin*.
  • A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
  • A cooling rack* for bread, rolls and waffles.
  • A pizza cutter* for sweet knots, croissants and pudding pretzels.

You can find more product recommendations here.

Mehr Sauerteig Plunderteilchen

Recipe: Easy Sourdough Danish Vanilla Pastry – German Pudding Pretzel

Pudding pretzels consist of thin strips of Danish pastry that are twisted and baked until crispy. The holes in the pretzels are filled with creamy vanilla pudding. This recipe is made with sourdough and no yeast at all.
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 14 hours
Total Time 15 hours 30 minutes
Course Danish pastry with sourdough, Vanilla danish sourdough pastries
Cuisine German
Servings 12 Vanilla danish sourdough pastries

Ingredients
  

Dough

  • 300 g water
  • 50 g sourdough starter
  • 500 g wheat flour bread flour (or type 550)
  • 50 g soft butter or vegan butter
  • 25 g sugar
  • 1 tsp salt

Butter Layer

  • 200 g soft butter or vegan butter
  • 40 g wheat flour bread flour (or type 550)

Custard

  • 1 tablespoon Vanilla custard mix
  • 500 ml milk or a plant-based milk
  • 2 tbsp. sugar

Other

  • egg or milk or a plant-based milk
  • almonds slivered

Instructions
 

Day 1

  • For the dough, mix the flour, water, sugar, salt, butter and sourdough starter.
  • Cover the dough and leave to rest at room temperature for about an hour. Then stretch and fold once.
  • In winter, leave the dough to rest overnight at room temperature. In summer, leave the dough to rest for two to three hours at room temperature and then refrigerate overnight.
  • For the butter sheet, mix 200g soft butter with 40g flour.
  • Then place in the centre of a sheet of baking paper. Fold the baking paper around the butter so that a 20 x 20 centimetre square of butter is enclosed in the baking paper. A rolling pin helps with this.
  • Place the butter layer in the fridge overnight.
  • Prepare the custard according to the instructions on the packet, leave to cool and put in the fridge.

Day 2

  • Roll out the dough into a square and place the butter plate (without the baking paper) in the centre of the dough. Fold the corners of the dough around the butter plate to form an envelope.
  • First round: Carefully flatten the dough with a rolling pin* and roll out until you have an rectangle.
  • Fold in a third of the dough on the left-hand side and fold the right-hand third over it so that there are three equal layers of dough on top of each other.
  • Wrap the dough in a tea towel and place in the fridge for 30 minutes.
  • Then unwrap the dough again, carefully flatten with a rolling pin* and roll out into a long rectangle.
  • For the second round, fold the rectangle in again to create three layers of dough.
  • Perform a total of three rounds. Place the dough in the fridge for 30 minutes between batches.
  • After the third round, the dough is rolled out into a large rectangle.
  • Use a pizza cutter* to cut the long side of the rectangle into 12 equal strips.
  • Twist the strips of dough, shape into pretzels and place on a baking tray. Cover the pretzels with a cloth and leave to rest for about two hours.
  • Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Pass the pudding through a sieve, pour into a piping bag and pipe into the holes in each pretzel. Brush the pretzels with milk or egg and sprinkle with slivered almonds.
  • Bake the pudding pretzels for 10 minutes with and about 15 minutes without steam. The pretzels should be golden brown and the pudding should be set.
Keyword easy, no yeast, overnight, with sourdough

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Danish pastry with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

Recommended Recipes

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month's time, it will be St. John's Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I'm making fluffy rhubarb muffins with sourdough. The batter is...

read more
Easy Sourdough Fougasse Overnight

Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French...

read more
Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That's why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father's Day. Why you should definitely try these sourdough rolls The...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ofenfrische Croissants mit Sauerteig auf einem Gitter.

Mini Course: Croissants & Danish Pastries

🥐 How to bake the perfect sourdough croissants 🥐

Subscribe to our sourdough newsletter and get the 🥐-email course for 0 dollars 💌

 

Great that you are here! Please check your inbox to confirm your registration and start the e-mail course. 🧡 Please also check your spam folder if you have not received an email from Krümelig.