Description
Homemade cinnamon sugar soft pretzels deliver a delightful twist on classic German bakery treats. Warm, golden-brown spirals dusted with sweet cinnamon sugar promise a comforting snack that brings bakery magic straight to your kitchen.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
Liquid and Flavor Enhancers:
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Pretzel Preparation and Topping:
- 8 cups water
- ½ cup baking soda
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Dissolve yeast and sugar in warm water, allowing the mixture to become frothy and activate for approximately 5-7 minutes.
- Gradually incorporate salt and melted butter into the yeast mixture, then slowly fold in flour until a cohesive dough develops.
- Transfer the dough onto a lightly floured surface and knead vigorously for 5-6 minutes, working the dough until it becomes smooth, supple, and elastic.
- Lightly grease a clean bowl and gently place the kneaded dough inside, covering it with a damp cloth or plastic wrap to prevent surface drying.
- Position the covered bowl in a warm, draft-free environment and allow the dough to rise and expand, approximately 45-60 minutes, until its volume doubles.
- Punch down the risen dough to release trapped air and prepare it for shaping into classic pretzel twists.
- Divide the dough into equal portions and roll each section into long, rope-like strands.
- Form each strand into a traditional pretzel shape by creating a U-shape, crossing the ends, and pressing them onto the bottom of the curve.
- Prepare a baking soda bath by whisking baking soda into warm water to enhance the pretzels’ golden-brown exterior.
- Carefully dip each shaped pretzel into the baking soda solution, ensuring complete coverage.
- Transfer pretzels onto a parchment-lined baking sheet and generously sprinkle with cinnamon sugar mixture.
- Bake in a preheated oven until pretzels turn a deep golden brown and emit a tantalizing aroma.
- Remove from oven and allow to cool slightly before serving, allowing the cinnamon sugar to set and create a delectable crisp coating.
Notes
- Yeast Activation Tip: Ensure water temperature is between 110-115°F for optimal yeast performance, preventing killing or under-activating the yeast.
- Kneading Technique: Use the heel of your hand to push and fold the dough, creating a smooth texture that develops gluten and ensures soft pretzels.
- Rising Environment: Choose a draft-free, warm spot like near a preheated oven or inside a turned-off oven with the light on to help dough rise consistently.
- Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free blend and add xanthan gum to maintain the pretzel’s structural integrity and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 406
- Sugar: 32 g
- Sodium: 145 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg