Description
These Cinnamon Sugar Soft Pretzels are a delicious homemade treat that combines a perfectly soft and chewy texture with a sweet cinnamon sugar coating. Easy to make from scratch, they feature a delightful golden crust achieved through boiling in baking soda water before baking. A perfect snack or dessert for any time of day.
Ingredients
Scale
Dough Ingredients
- 1 cup Active dry yeast (or instant yeast)
- 1 cup Warm water (not too hot)
- 1 tablespoon Granulated sugar
- 4 cups All-purpose flour (no direct substitutes)
- 1 teaspoon Salt (kosher or sea salt)
- 4 tablespoons Unsalted butter, melted (or margarine)
Boiling Solution
- 2/3 cup Baking soda
- 10 cups Water (for boiling)
Topping
- 1 large Egg, beaten (or milk for a vegan option)
- 1/2 cup Granulated sugar (for topping)
- 2 teaspoons Ground cinnamon (consider adding nutmeg)
Instructions
- Activate the Yeast: In a small bowl, pour 1 cup of warm water, sprinkle the active dry yeast, and stir in 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Dough: In a large bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Add the yeast mixture along with 4 tablespoons of melted unsalted butter. Mix well until a dough begins to form.
- Knead the Dough: Flour your working surface lightly. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for 1 to 1.5 hours until it doubles in size.
- Shape the Pretzels: Once the dough has risen, gently punch it down to remove air bubbles. Divide the dough into 8 equal pieces. Roll each piece into an 18-inch rope, then twist and shape into traditional pretzel forms.
- Prepare the Boiling Water: Preheat your oven to 375°F (190°C). In a large pot, bring 10 cups of water to boil and add 2/3 cup of baking soda; this alkaline bath will give the pretzels their characteristic crust.
- Boil the Pretzels: Carefully drop each shaped pretzel into the boiling baking soda water. Boil for about 30 seconds to create a chewy outer layer. Remove pretzels using a slotted spoon and place them on a baking sheet.
- Finish with the Topping: Brush the surface of each pretzel with the beaten egg (or milk for a vegan-friendly option). Then evenly sprinkle with a mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon for a sweet, aromatic coating.
- Bake to Perfection: Place the pretzels in the preheated oven and bake for 12-15 minutes or until they achieve a beautiful golden-brown color. Remove and let cool slightly on a wire rack before serving.
Notes
- Use warm water that is about 100-110°F (37-43°C) to activate the yeast without killing it.
- Boiling the pretzels in baking soda water is essential for developing the classic pretzel crust and flavor.
- For a vegan option, substitute melted butter with margarine and brush pretzels with plant-based milk instead of egg wash.
- Adding a pinch of nutmeg to the cinnamon sugar topping enhances the warm spice profile.
- Ensure the dough is kneaded well to develop gluten for a chewy texture.
- Allow pretzels to cool for a few minutes before eating for optimal texture and flavor.
