Norwegian Anise Pretzels, aniskringler, are soft and fluffy pretzels with faint pops of sweet licorice in every bite thanks to the anise seeds strewn about. Long a tradition, many people bake and serve them during jul, Christmas time.

They are wonderfully aromatic, filling the kitchen with a sweet smell as they bake. While still warm, they are just divine with a good smear of lightly salted butter. A slice of Norwegian brown cheese ´brunost´ is also a classic addition and one that is highly recommended. Though, you can eat these with whatever your heart so desires.

These pretzels, along with similar spiced counterparts, use a classic bun dough ´bolledeig´ for the base, giving them that light and fluffy texture. Anise adds a particular taste, which though prominent is also subtle enough to not stand out too much. This means that even those who are a bit apprehensive to licorice might just find themselves enjoying a few.

A warm anise pretzel on a cold day is heavenly and explains why these have long been a traditional baked good during the holidays – with recipes found in traditional housewife cookbooks dating from the late 1800s. They’re fragrant and delicious, the perfect snack or lunch that will draw you in with their sweet taste and lovely scent.

Norwegian Anise Pretzels (Aniskringler)

Makes 12

• 6 tablespoons (84 g) butter
• 1 ¼ cups (300 ml) milk
• 3 ½ cups (420 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 2 teaspoons (1/4 ounce/7 g) instant yeast
• 1 ½ teaspoons anise seeds, plus more for finishing
• 1 egg, at room temperature, lightly beaten  

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Melt the butter in a small saucepan over low heat. Add the milk and set aside so the mixture is lukewarm.

In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, and anise seeds. Add the melted butter and milk mixture. Knead on medium-low for 10 minutes. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm sport for about 1 hour, or until doubled in size.

Once the dough has doubled in size, preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

Divide the dough into 12 equal pieces. On a clean surface, roll out each pieces of dough into a long and thin rope, about 18 inches (45 cm) long. Form each dough rope into a U-shape, then twist the ends together. Bring the twisted ends back down over the bottom of the U-shape and press down to form a pretzel shape. Place on the prepared baking sheet, cover with a tea towel, and let rise for 30 minutes.

Brush the tops of the pretzels with the beaten egg and sprinkle with anise seeds. Bake for about 15 minutes, or until golden brown. Transfer to a wire rack to cool. These are best eaten fresh on the day but will last for up to 3 days in an airtight container at room temperature. These can also be frozen after baking for up to 3 months – or frozen after shaping (just bring to room temperature, then bake as directed).