Neujahrsbrezel (German New Year's Pretzel)

Instructions

1. In a large bowl or stand mixer, whisk the all-purpose flour, instant yeast, granulated sugar, fine salt and lemon zest.
2. Add the lukewarm whole milk and the egg and knead on low for 3 minutes. Add the softened unsalted butter a little at a time and knead until the dough is smooth, elastic and pulls away from the bowl, 6 to 8 minutes more.
3. Cover and let rise in a warm spot until doubled, 60 to 90 minutes.
4. Turn the dough out and cut off about one quarter. Roll the larger piece into a rope about 32 inches (80 cm) long, thick in the middle and tapered at the ends. Lay it in a U on the lined baking sheet, cross the ends twice, and press them onto the thick curve to form a pretzel.
5. Divide the reserved dough into 3 pieces, roll each into a thin rope about 12 inches (30 cm) long and braid them. Brush the thick lower curve of the pretzel with a little water and lay the braid along it, tucking the ends under.
6. Cover loosely and let the pretzel rise until puffy, 30 to 40 minutes. Meanwhile, heat the oven to 350°F (175°C).
7. Beat the egg yolk with the 15 ml whole milk and brush it over the whole pretzel, getting into the crevices. Sprinkle with the pearl sugar.
8. Bake until deep golden brown and the thickest part reads about 190°F (88°C) on an instant-read thermometer, 25 to 30 minutes. Tent loosely with foil after 15 minutes if the braid browns too fast.
9. Cool on the sheet for 15 minutes, then move to a rack. Serve slightly warm or at room temperature.