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Cinnamon Sugar Pretzels

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  • Author: Fadela
  • Total Time: 0 hours
  • Yield: 10 pretzels

Description

Easy Sweet cinnamon sugar Pretzels recipe, soft crumb with a crackly crust (for 10 pretzels)

Ingredients

Pretzel dough

  • 350 ml (1 1/4 cup) Milk - lukewarm 86°F / 30°C max
  • 1 packet Dry baker's yeast - about 7 g or 20 g of Fresh yeast
  • 1 tbsp Brown sugar - or malt syrup
  • 500 g (3 3/4 cups) Flour - plain or bread flour
  • 1 tsp salt
  • 30 g (2 tbsp) Butter - unsalted, melted and cooled
  • Coarse salt

Water bath 

  • 50 g (1/3 cup) Baking soda
  • 1,5-2 l Water - boiling

Cinnamon sugar coating

  • 1 cup Sugar - granulated
  • 1-2 tsp ground cinnamon 

Instructions

  1. Rehydrate the dry yeast in a bowl with warm milk and sugar, mix and let stand for 5 to 10 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook, pour the flour and salt, then add the liquid mixture containing the baker's yeast and then the melted and cooled butter.
  3. Knead on medium speed for 5 to 7 minutes until you have a smooth, soft dough that pulls away from the sides. If the dough seems too soft and sticky, then add a bit of flour and if it seems too dry, add a bit of water.
  4. Cover with a cloth and let the dough rise at room temperature in a warm place for about 1 1/2 to 2 hours until it doubles in size.
  5. Remove the dough to a work surface and degas it with the palm of your hands.
  6. Cut the dough into 10 pieces (about 90g) and shape them into balls.
  7. Work on one ball at a time and while doing so, leave the other balls of dough under a cloth to prevent them from drying out and forming a crust.
  8. Shape the pretzels by first working the dough into a ball that you roll with your hands until it is about 20 inches / 50 cm long.
  9. Form into a U shape, then cross the ends twice, then fold them over the bottom of the U and press to stick.
  10. Move the pretzels to a baking sheet lined with parchment paper and let them grow for 30 minutes under a tea towel.
  11. Bring the water to a boil in a large saucepan with the baking soda and bring it to a boil while stirring to dissolve the baking soda in the water.
  12. Then lower the temperature until the water is just simmering.
  13. Dip each pretzel one by one into the boiling water for about 10 to 15 seconds per side, no more to avoid a metallic taste.
  14. With a skimmer, remove the drained pretzels and place them back on the parchment paper-lined baking sheet, making sure to separate them enough to prevent them from sticking together during baking.
  15. Preheat the oven to 428°F / 220°C and bake the pretzels for 12 to 15 minutes until golden brown.
  16. On a large plate, mix the granulated sugar with the ground cinnamon.
  17. Let the pretzels cool a bit before brushing them with a pastry brush and a small amount of melted butter and dipping them in the  Cinnamon sugar mixture.

Equipment

Notes

Conservation : About 3 to 5 days at room temperature or up to 3 months in the freezer.

Make the dough the day before, let the dough rise in the fridge for at least 8 hours or even a whole night.

The liquid should be lukewarm at 86°F /30°C at the most.

You can replace the milk with water or a vegetable drink.

  • Prep Time: 30 minutes
  • Rise time: 2 h 30
  • Cook Time: 15 minutes
  • Category: Bread, brioche
  • Cuisine: American

Find it online: https://sweetlycakes.com/en/cinnamon-sugar-pretzels/