Cinnamon Sugar Pretzels
These Cinnamon Sugar Pretzels are soft on the inside and chewy on the outside! They are an easy way to get your craving for soft pretzels in, and you don't have to go to the mall or the store. Plus, they taste way better homemade.
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Large mixing bowl
- Cookie sheet
- Parchment paper
- Large pot
Ingredients
- 1 Tbsp Turbinado sugar
- 1 ½ teaspoons Active dry yeast
- ¾ cup Warm water 100 degrees F.
- 2 tablespoons Olive oil
- 2 Cups Unbleached all-purpose flour
- 1 teaspoon Fine sea salt
- 2 tablespoons baking soda this is for the boiling water not the dough
- 6 cups water for boiling
- Cinnamon Sugar for sprinkling
Instructions
- In the bowl of a stand mixer combine the warm water, sugar, and yeast. Let it sit for 5 minutes, and it should start to bubble at this point.
- Add the flour, salt, and oil into the mixer. With a dough attachment, knead on medium speed for about 6 minutes (until the dough pulls away from the bowl).
- Spray a large bowl with non-stick baking spray. Form the dough into a ball and put it in the bowl. Cover with plastic wrap, and allow the dough to rise for about 45 minutes, or until it has doubled in size.
- Preheat your oven to 450 degrees F.
- Uncover your dough and punch it down a few times.
- Prepare a cookie sheet with parchment paper on it. Set aside.
- Prepare an oiled work surface. Divide the dough into 6 equal portions and roll each out to an 18 inches long rope.
- Grab the ends of each dough rope to make a U shape, then twist into a pretzel shape. (See photos for explanation)
- Once the pretzels are formed, let them rise covered for an additional 10 minutes.
- Meanwhile, put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
- Carefully drop the pretzels, one at a time, into the pot. Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with cinnamon sugar.
- Bake for about 14 minutes or until golden brown.
Notes
- Shaping pretzels:
- Roll each piece into an 18-inch rope.
- Form the dough into a “U” shape.
- Cross the two ends over each other.
Fold the ends down to the bottom of the U shape to form a pretzel. - If you prefer larger pretzels, the dough can be split into fourths instead of six pieces.
- If you're kneading the dough by hand, it will take closer to 8 minutes.
- Make sure not to add the baking soda to the pretzel dough. It's for the boiling pretzel water.
- The cinnamon sugar is sprinkled on before baking because it sticks to the wet pretzels.
- Another way to add the cinnamon sugar is by baking the pretzels first. Then brush the tops with melted butter and sprinkle the cinnamon sugar over the top.
*Estimated nutrition on the pretzel alone, with no added toppings.*