Description
Soft, warm cinnamon sugar pretzels that are perfect for a sweet snack or breakfast treat. These homemade pretzels are boiled briefly in a baking soda solution for a chewy texture, then baked until golden and coated with cinnamon sugar for a delightful flavor.
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water
- 1 tablespoon granulated sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Boiling Solution
- ¼ cup baking soda
Topping
- 1 large egg, beaten
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Activate Yeast: In a large bowl, whisk together warm water and 1 tablespoon granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes, or until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Make Dough: Add 1 teaspoon salt and 3 ½ cups all-purpose flour to the yeast mixture. Stir until the dough begins to form. Transfer to a floured surface and knead the dough for about 7-10 minutes until it is smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
- Preheat Oven and Shape Pretzels: Preheat the oven to 425°F (220°C). Punch down the risen dough gently and divide it into 8 equal pieces. Shape each piece into a traditional pretzel shape by rolling and twisting the dough.
- Boil Pretzels: In a large pot, bring water to a boil and add ¼ cup baking soda. Carefully lower each pretzel into the boiling baking soda water and boil for 30 seconds on each side to develop the chewy crust.
- Bake: Remove the pretzels from the water and place them on a baking sheet lined with parchment paper. Brush each pretzel with the beaten egg to give a shiny crust and bake in the preheated oven for 12-15 minutes, or until they turn a deep golden brown.
- Cinnamon Sugar Coating: While the pretzels are still warm, mix ½ cup granulated sugar with 2 teaspoons ground cinnamon. Roll each pretzel in the cinnamon sugar mixture to coat thoroughly. Serve warm and enjoy!
Notes
- For best results, use warm water (about 110°F/43°C) when activating the yeast to ensure it blooms properly.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- If you prefer a less sweet option, reduce the cinnamon sugar topping or omit it altogether and enjoy with mustard or cheese dips.
- Boiling the pretzels in baking soda water is key to achieving their classic chewy crust.
- These pretzels are best eaten fresh but can be reheated in the oven the next day.
