Part 4/8:

• 1/3 cup (80 milliliters) of white wine (a Riesling is recommended)

• 3/4 cup (150 grams) of sugar

• 1/2 teaspoon of ground aniseed

• 1/2 teaspoon of ground cinnamon (optional)

• 1/2 teaspoon of salt

Interestingly, unlike the traditional "laugenbrezel" that is soaked in a lye solution, this recipe does not utilize lye, resulting in a different texture and taste.

The method begins with preheating the oven. The flour is combined with aniseed, cinnamon, and salt, while egg yolks and sugar are whipped until pale. Wine is then added before the dry ingredients intermingle with the wet mixture.

As the dough is shaped into pretzels, the process becomes an exercise in craft. Without gluten to aid in stretching, care must be taken to avoid breaking the formed dough.