Pretzels with sour cream

Combine butter, sour cream, eggs, and vanilla in a large mixing bowl, stirring until smooth and well incorporated.

Gradually add flour while mixing until a soft, manageable dough forms that is no longer sticky.

Dust a work surface with flour and knead the dough gently for 2–3 minutes until smooth.

Divide the dough into equal portions and roll each piece into a long rope approximately 1/4 inch thick.

Shape each rope into a pretzel form by creating a loop, twisting the ends, and folding them over the loop.

Preheat the oven to 350°F (175°C).

Place the shaped pretzels on a parchment-lined baking sheet, leaving space between each one.

Bake the pretzels for 12–15 minutes until golden brown and cooked through.

Remove the baking sheet from the oven and allow the pretzels to cool for 2–3 minutes on the pan.

Sprinkle the warm pretzels with granulated sugar while still slightly warm, then transfer to a wire rack to cool completely.