Description
Homemade cinnamon sugar soft pretzels deliver warm, golden comfort straight from German bakery traditions. Sweet, twisty dough promises delightful moments of pure indulgence you can easily create in your kitchen.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups warm water (110°F / 43°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 8 cups water
- ½ cup baking soda
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Yeast Activation: Whisk warm water, yeast, and sugar in a large mixing bowl until the mixture becomes frothy and aromatic, signaling the yeast’s awakening.
- Dough Formation: Incorporate salt, melted butter, and flour gradually, mixing until a cohesive, soft dough emerges, developing a smooth, pliable texture.
- Kneading Ritual: Transfer the dough to a lightly dusted surface, working it with rhythmic motions until it transforms into a silky, elastic mass that springs back when touched.
- Proofing Phase: Nestle the dough in a generously greased bowl, drape with a clean kitchen towel, and allow it to rest in a draft-free, warm sanctuary, expanding and developing flavor until it doubles in volume.
- Shaping Technique: Divide the pillowy dough into portions, rolling each into a lengthy rope, then artfully twist into classic pretzel contours, ensuring even thickness and graceful curves.
- Alkaline Bath: Submerge each shaped pretzel briefly in a bubbling water and baking soda solution, which will contribute to the signature golden-brown exterior and distinctive flavor profile.
- Finishing Touch: Brush the pretzels with beaten egg, then lavishly sprinkle with a decadent mixture of cinnamon and sugar, ensuring complete coverage for maximum aromatic sweetness.
- Baking Transformation: Slide the prepared pretzels into a preheated oven at 425°F, baking until they achieve a rich, mahogany-brown hue and emit an irresistible, spiced aroma.
- Cooling and Serving: Transfer the freshly baked pretzels to a wire rack, allowing them to cool slightly and set, then serve warm for optimal texture and flavor enjoyment.
Notes
- Ensure water temperature is between 110-115°F to properly activate yeast without killing it; lukewarm water helps create perfect foam.
- Knead just until smooth to prevent tough pretzels; overworking develops excess gluten which makes pretzels chewy instead of soft.
- Place dough in a draft-free, warm spot around 80-85°F for optimal rising; cover with damp cloth to prevent surface from drying out.
- Toast ground cinnamon briefly before mixing with sugar to intensify its aromatic qualities and create deeper, richer taste profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg