Description
Soft, warm cinnamon sugar pretzels with a tender inside and a golden, slightly crisp exterior. These homemade pretzels are coated with melted butter and a sweet cinnamon-sugar mixture, perfect for a cozy snack or breakfast treat.
Ingredients
Scale
Dough Ingredients
- 2 cups warm milk
- 1 1/2 tablespoons active dry yeast
- 1/4 cup brown sugar
- 4 tablespoons butter, melted
- 2 teaspoons salt
- 4 1/2 cups all-purpose flour (more or less as needed)
Baking Soda Bath
- 1/3 cup baking soda
- 3 cups warm water
Topping
- 4 tablespoons butter, melted (for brushing)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Activate the yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix wet ingredients: Stir in the brown sugar, melted butter, and salt into the yeast mixture to combine all the wet ingredients.
- Form the dough: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a soft dough forms. Turn the dough onto a floured surface and knead it for 5 to 7 minutes until it is smooth and elastic.
- Let the dough rise: Place the kneaded dough back in the bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat oven and prepare baking sheets: Preheat your oven to 450°F (230°C). Line baking sheets with parchment paper to prevent sticking.
- Prepare the baking soda bath: In a shallow bowl, mix the warm water and baking soda until dissolved. This bath will give the pretzels their distinctive chewy crust.
- Shape the pretzels: Divide the risen dough into 12 equal portions. Roll each portion into a rope and then shape each rope into a pretzel shape.
- Bake the pretzels: Dip each pretzel into the baking soda bath for a few seconds, then place them on the prepared baking sheets. Bake for 8 to 10 minutes, or until they turn golden brown.
- Brush with butter and add topping: Remove the pretzels from the oven. Immediately brush each hot pretzel with the melted butter, then sprinkle or toss them with the cinnamon-sugar mixture to coat evenly.
- Serve warm: Allow the pretzels to cool slightly but serve them warm for the best taste and texture.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- If the dough is too sticky, add a little more flour while kneading, but be careful not to add too much.
- The baking soda bath is crucial for the pretzel’s signature crust and flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- For softer pretzels, brush with butter immediately after baking and serve warm.
- Leftover pretzels can be reheated in a warm oven to regain softness.
