Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft Pretzels with Cinnamon Sugar

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 90
  • Cook Time: 7
  • Total Time: 97
  • Yield: 12 1x

Description

These Soft Pretzels With Cinnamon Sugar will certainly tease your tastebuds when their fresh from the oven aroma fills the air, not to mention the buttery, cinnamon sugar coating that accompanies them.  This recipe uses a cold bath method which results in a pretzel that is light and fluffy on the inside and has a thin, soft, and lighter colored outside layer.  Perfect for dipping in cinnamon sugar!


Ingredients

Units Scale

For the Pretzels

  • 2 cups warm milk, 110 – 115 degrees
  • 2 packets yeast, 1/4 ounce each
  • 3 tablespoons light brown sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • 4 to 4 1/2 cups all purpose flour

For the Cold Soak

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

For the Cinnamon Sugar Coating

  • 4 tablespoons unsalted butter, melted
  • 2 1/2 teaspoons cinnamon
  • 1/2 cup granulated sugar

Instructions

For the Pretzels

  1. Dissolve the yeast in the warm milk, in the large bowl of a stand mixer. Once the mixture becomes foamy, about three minutes, add the brown sugar, salt, butter and two cups of the flour. Using the paddle attachment, (you don’t need the hook attachment), mix until the flour is incorporated. Add two more cups of the flour and mix to incorporate again. The dough should be just slightly sticky. If it is too wet, add a little more flour.
  2. Transfer dough to a large bowl that has been well greased. Cover bowl with plastic wrap and place in a warm place, free of drafts, for about one hour, or until dough has doubled in size.
  3. Preheat oven to 450 degrees.
  4. Transfer dough to a floured surface. Divide dough into twelve equal portions. Using your hand roll each piece of dough into a long rope, about eighteen inches long. Form each piece of dough into a “U” shape. Take the ends and cross them over each other once, then again. Bring the tips upward to the top of dough and press the tips lightly into the dough, pinching the dough together with your fingers, (see pictures above for forming the pretzels). Transfer pretzels to parchment lined cookie sheets, six per cookie sheet.

For the Cold Soak

  1. Place the water in a large microwave safe bowl. Heat water in microwave until it’s hot but not boiling. (You want it hot enough to dissolve the baking soda). Whisk the baking soda into the hot water and keep whisking until the baking soda has completely dissolved. Allow the water to cool to warm. Dip pretzels, two to three at a time in the water/baking soda mixture. Leave for two minutes and transfer back to the parchment lined cookie sheets. The pretzel dough will puff up after the water bath.
  2. Bake for approximately 7 minutes until pretzels are golden brown. Do not over brown. Transfer pretzels to sheets of waxed or parchment paper.

For the Cinnamon Sugar Coating

  1. Mix together the sugar and cinnamon in a small bowl. Brush each hot pretzel with melted butter and dip in the sugar cinnamon mixture.
  2. Pretzels do not need to be refrigerated but are best if eaten the same day.

Notes

  • It is important to make sure the baking soda is completely dissolved in the hot water. If it is not, you will taste the baking soda in the pretzels once they’re baked.
  • Prep time includes one hour of rising for the yeast.