Description
Cinnamon sugar pretzels are a delightful treat that combines the classic taste of soft pretzels with the sweet, warm flavor of cinnamon.
Ingredients
- All-purpose flour: 4 cups (500 grams)
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Warm water: 1 1/2 cups (350 ml, about 110°F or 43°C)
- Granulated sugar: 1/4 cup (50 grams)
- Salt: 1 teaspoon (5 grams)
- Baking soda: 1/2 cup (120 ml)
- Unsalted butter: 1/4 cup (60 grams, melted)
- Ground cinnamon: 1 tablespoon (8 grams)
- Powdered sugar: 1/2 cup (60 grams, for dusting)
Instructions
- Prepare the yeast mixture by combining warm water and granulated sugar, then sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine all-purpose flour and salt. Add the frothy yeast mixture and melted butter, stirring until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
- Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper. Punch down the risen dough, divide into 8 pieces, and shape each into a pretzel.
- Prepare a baking soda bath by boiling 8 cups of water and adding baking soda. Boil each pretzel for 30 seconds, then place on baking sheets.
- Bake pretzels for 12-15 minutes until golden brown.
- Mix ground cinnamon and powdered sugar in a bowl. Brush baked pretzels with melted butter and sprinkle with the cinnamon sugar mixture.
- Allow to cool slightly before serving.
Notes
- Ensure yeast is fresh and activated.
- Avoid over-kneading the dough.
- Do not skip the baking soda bath for the crust.
- Measure ingredients accurately for best results.
- Watch for overbaking to maintain texture.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Cinnamon Sugar Pretzels, Snack, Dessert, Baking