Teebrezel

I had some quark on hand, and needed to make something, so I selected this recipe for pretzels (I also made some Club Teilchen). The original recipe called for coarse sugar, you can make it sweet, or make it salty as I did here. Too, there must be some art to making it the way the recipe calls for, I think the dough is too soft to braid two long dough pieces together, and ended up just rolling one thicker piece of dough to make the pretzel. They turned out okay, I think.

Teebrezel
150 g Quark Cheese, liquid removed
6 tbsp Milk
6 tbsp Oil
75 g Sugar
3 tsp Vanilla Sugar
pinch salt
300 g Flour, sifted
3 tsp Baking Powder
condensed milk
coarse salt

Remove most of the liquid from the cheese (Note: weight of cheese is without liquid). Combine cheese, milk, oil, sugars and salt. Stir until smooth.

Combine flour and baking powder. Add half the flour mixture by tablespoonfuls to the cheese mixture. Knead in the rest of the flour mixture.

Roll out the dough to a thickness of 2 mm and then cut pieces 30 cm long and 1 cm wide. Take two pieces and twist them around each other, then form into a pretzel shape. Place on a greased baking sheet. Brush with condensed milk and sprinkle with coarse salt. Bake at 350F for 15 minutes.