Cinnamon Sugar Pretzels
These delightful Cinnamon Sugar Pretzels offer a perfect blend of sweet and savory flavors, with a pillowy texture and irresistible cinnamon sugar coating, making them ideal for snacks or special occasions.
Ingredients
Dough Ingredients
- 1.5 cups warm water Base for the dough.
- 1 packet active dry yeast Creates the perfect rise.
- 4 cups all-purpose flour Provides structure.
- 0.25 cups granulated sugar Sweetens the dough.
- 1 teaspoon salt Enhances flavor.
Pretzel Bath and Topping
- 0.5 cups baking soda Transforms the pretzels' flavor and texture.
- 0.5 cups unsalted butter, melted Adds richness.
- 0.5 cups granulated sugar For the topping.
- 1 tablespoon ground cinnamon Creates the irresistible topping.
Instructions
Preparation
- Combine the warm water and active dry yeast in a large bowl. Allow the mixture to sit for about 5 minutes until frothy.
- In a separate bowl, mix the all-purpose flour, granulated sugar, and salt.
- Gradually add the dry mixture to the yeast mixture, stirring continuously until a dough begins to form.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise for approximately one hour or until doubled in size.
Cooking
- Preheat the oven to 425°F (220°C).
- Bring 8 cups of water to a boil in a large pot before adding the baking soda.
- Once the dough has risen, divide it into equal pieces and roll each piece into long ropes (about 24 inches). Twist them into pretzel shapes.
- Carefully place each pretzel into the boiling water for 30 seconds and then remove them with a slotted spoon to drain.
- Brush each pretzel with melted butter and sprinkle generously with the cinnamon-sugar mixture.
- Bake for 10-12 minutes or until golden brown.
- Allow to cool slightly on a wire rack before serving.
Notes
For added flavor, consider using different spices in the sugar coating or topping with chopped nuts. A simple icing made of powdered sugar and milk can add a sweet glaze to them. Proper dough consistency is key to avoid toughness.