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Cinnamon Sugar Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 21 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 pretzels 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Cinnamon Sugar Soft Pretzels are delightfully fluffy and coated with a sweet cinnamon-sugar blend. Perfect as a snack or dessert, they are boiled briefly in a baking soda bath before baking to achieve their signature chewy texture and golden crust. Made from scratch with warm milk and yeast, these pretzels are soft on the inside and generously coated with cinnamon sugar for a comforting treat.

Ingredients

Scale

Dough Ingredients

  • 2 cups warm milk
  • 1 1/2 tablespoons active dry yeast
  • 1/4 cup brown sugar
  • 4 tablespoons butter, melted
  • 2 teaspoons salt
  • 4 1/2 cups all-purpose flour (more or less as needed)

Baking Soda Bath

  • 1/3 cup baking soda
  • 3 cups warm water

Topping

  • 4 tablespoons butter, melted (for brushing)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm milk and active dry yeast. Let sit for 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
  2. Mix Dough Ingredients: Stir in the brown sugar, melted butter, and salt into the yeast mixture until well combined.
  3. Form the Dough: Gradually add the all-purpose flour, mixing as you go until a soft dough forms. Knead the dough on a floured surface for 5 to 7 minutes until it is smooth and elastic.
  4. Let the Dough Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for 1 hour or until it has doubled in size.
  5. Prepare for Baking: Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
  6. Make the Baking Soda Bath: In a shallow bowl, combine the warm water and baking soda. This bath will give the pretzels their distinctive chewy crust.
  7. Shape the Pretzels: Divide the dough into 12 equal portions. Roll each portion into a rope about 18 inches long and shape it into a traditional pretzel shape.
  8. Bake the Pretzels: Dip each pretzel into the baking soda bath for a few seconds, letting excess water drip off, then place them on the prepared baking sheets. Bake for 8 to 10 minutes or until they turn a deep golden brown.
  9. Finish with Butter and Cinnamon Sugar: Immediately brush each hot pretzel with melted butter. In a separate bowl, mix granulated sugar and ground cinnamon, then toss or sprinkle the pretzels with this cinnamon-sugar mixture while the pretzels are still warm.
  10. Serve: Serve the cinnamon sugar soft pretzels warm for the best taste and texture.

Notes

  • Be sure to let the yeast foam properly for the best dough rise.
  • Kneading is important to develop gluten which gives the pretzels their chewy texture.
  • The baking soda bath is essential to get that classic pretzel crust and chewy bite.
  • For extra flavor, you can add a bit of vanilla extract to the dough if desired.
  • Store leftover pretzels in an airtight container at room temperature and reheat before serving.

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Find it online: https://peruvianfoodrecipes.com/cinnamon-sugar-soft-pretzels-recipe/