Description
Soft, buttery pretzels coated in a sweet cinnamon-sugar mixture—perfect for a snack or dessert!
Ingredients
Units
Scale
For the Pretzels:
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 4 cups all-purpose flour
For the Baking Soda Bath:
- 9 cups water
- 1/2 cup baking soda
For the Topping:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
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Prepare the Dough:
- In a large bowl, mix warm water and yeast. Let sit for 5 minutes until foamy.
- Stir in brown sugar, salt, and melted butter.
- Gradually add flour, one cup at a time, mixing until a dough forms.
- Knead the dough on a lightly floured surface for 3-5 minutes until smooth.
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Let the Dough Rise:
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 30 minutes or until doubled in size.
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Shape the Pretzels:
- Preheat the oven to 425°F (218°C). Line baking sheets with parchment paper.
- Divide the dough into 8 equal pieces.
- Roll each piece into a 24-inch rope and shape it into a pretzel.
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Prepare the Baking Soda Bath:
- In a large pot, bring 9 cups of water to a boil. Carefully add baking soda (it will bubble up).
- Using a slotted spatula, lower each pretzel into the boiling water for 20-30 seconds.
- Remove and place them on the prepared baking sheets.
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Bake the Pretzels:
- Bake for 12-15 minutes or until golden brown.
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Coat with Cinnamon Sugar:
- Mix sugar and cinnamon in a shallow dish.
- Brush warm pretzels with melted butter, then dip into the cinnamon-sugar mixture.
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Serve & Enjoy!
- Serve warm, optionally with cream cheese frosting or caramel dip.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to soften.
- Savory Option: Skip the cinnamon sugar and sprinkle coarse salt before baking for classic soft pretzels.