Tender Citrus Pretzels

On the work surface, quickly knead flour, 100 g powdered sugar, egg yolk, lemon zest and cold butter into a smooth dough.

Shape the dough into a log and wrap it in plastic wrap.

Let the dough rest in the refrigerator for about 60 minutes.

Preheat the oven to 180 °C (top/bottom heat) and line a baking sheet with parchment paper.

Roll the dough out thinly on a lightly floured surface, cut out pretzels and place them on the baking sheet.

Bake the pretzels for 10–12 minutes until they develop a light color.

Transfer the pretzels to a cooling rack and let them cool completely.

Stir the lemon juice with the remaining powdered sugar in a small bowl until creamy.

Brush the pretzels with the lemon glaze and garnish with chopped pistachios.