Cinnamon Sugar Pretzels
Calories: 10
Adjust Servings Here: 12 Pretzels
Description
Give your classic pretzels a whole new look. These cinnamon sugar pretzels are soft, chewy, and messy. Loaded with cinnamon and sugar, they are boiled in water before baking.
Ingredients
Dough
- 4 cups (500 g) All-purpose flour
- 1 ½ cup (360 ml) Water (1 1/2 cup) warm 110F /45C
- 2 ¼ tsp (7 g) Instant dry yeast
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Oil
Water bath
- 6 cups (1.5 liter) Water
- 6 tbsp (70 g) Baking soda
- ½ tsp Salt
Egg wash and coating
- ½ Beaten egg
- 2 tsp Cinnamon powder
- ½ cup (110 g) Brown sugar
- 4 tbsp (60 g) Butter melted
Instructions
For the dough
- In the stand mixer bowl, combine flour and salt.
- In a measuring cup, combine water, yeast, sugar, and oil.
- Then, add the yeast mixture to the flour mixture. Run the mixer on medium-high until all the flour is incorporated.
- Continue to knead for 3 minutes more at medium speed. The dough will be soft, slightly sticky, but elastic.
- Transfer to a floured work surface and shape into a ball. Place in an oiled bowl - cover and let rise for 60 minutes or until doubled in volume.
Shape the pretzels
- Once doubled, transfer to a floured work surface.
- Divide the dough into 2, then each portion into 6 (this makes 12 pretzels). See video.
- To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).
- Shaping the pretzelsBring the two ends towards each other to make a circle on the top (see video). Then, twist the two ends and bring them back to the bottom of the circle towards you (see video). Press the ends of the dough to form the classic pretzel shape.
- Place all the pretzels on a flour baking tray. Cover and leave to proof for 30 minutes.
Water bath and bake
- Preheat the oven to 190 °C / 375°F.
- Bring the water and salt to a boil in a wide sauté pan. Add the baking soda. The water will start to bubble, and that's normal.
- Boil each pretzel in the boiling water for 30 seconds, turning once in between. Remove with a slotted spoon and transfer to a baking tray.
- Wipe the baking tray of any excess moisture. Brush each pretzel with a beaten egg.
- Bake the pretzels for 12 to 15 minutes until golden on top. Transfer to a cooling rack.
- While the pretzels are still warm, brush with melted butter and sprinkle generously with cinnamon sugar.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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