Easy Cinnamon Sugar Soft Pretzels Recipe

By | 18 March 2020

I think the first time I ever made this recipe was the year Kale and I got married. One of my sweet friends, Kelvin, who I worked with at Rococo’s gave me this recipe one night at work. Kelvin and I were always swapping recipe ideas. Or at least she was always giving me ideas and I would write them all down.

I do have a very similar recipe already on my blog. But I have tweaked it a bit over the years and make this version always now. It’s lightened up but still tastes delicious as ever. My kids sometimes ask me to make this for their birthday dinners! They love it that much.

Ingredients

for the pretzels:

  • 2 cups warm milk
  • 1½ tablespoons yeast
  • ¼ cup brown sugar
  • 4 tablespoons butter, melted
  • 2 teaspoons salt
  • 4½ cups flour, more or less as needed

for the topping:

  • ⅓ cup baking soda
  • 3 cups warm water
  • 4 tablespoons butter, melted
  • ½ cup sugar
  • 2 teaspoons cinnamon

Instructions

  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and salt, and mix until combined.
  2. Add the remaining flour, one cup at a time, and mix until a smooth and slightly sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour, until doubled in size.
  3. After the dough has risen, preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Divide the dough into twelve equal sized pieces, and roll each piece into a long skinny rope. Twist into a pretzel shape.
  4. In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 7 to 11 minutes, or until golden brown.
  5. In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with melted butter, then dip them in the cinnamon sugar mixture.

Easy Cinnamon Sugar Soft Pretzels Recipe

Source Recipe : Click Here

Author: Han | Ces

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