Soft Cinnamon Sugar Pretzels
There's nothing quite like homemade soft cinnamon sugar pretzels freshly baked and warm from the oven! The chewy outside covered in a spiced, sweet coating contrasted with the plush interior makes them the most addicting fall baked good.
Ingredients
For the soft pretzels:
- 283 g (1 ¼ cup) water, warmed to 110 degrees F
- 24 g (2 tablespoon) granulated sugar
- 2 ¼ teaspoon instant yeast
- 240 g (2 cups) all-purpose flour
- 240 g (2 cups) bread flour
- 28 g (2 tablespoon) unsalted butter, melted
- 1 teaspoon kosher salt
For the baking soda bath:
- 68 oz (8 cups) water
- 120 g (½ cup) baking soda
For the cinnamon sugar:
- 56 g (4 tablespoon) unsalted butter, melted
- 200 g (1 cup) granulated sugar
- 6 g (1 tablespoon) cinnamon
Instructions
For the soft pretzels:
- In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast.
- Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.
- Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.
- Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with ten 4" individual parchment squares.
- Divide the dough into 10 pieces, weighing about 80g each.
- To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other two times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.
- Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough.
- Cover the pretzels and proof for about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.
- Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda.
- Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on the baking sheet lined with parchment paper.
- Bake for about 12-15 minutes until deeply golden. Allow to cool for a few minutes on the baking sheet before coating them.
For the cinnamon sugar coating:
- Brush the melted butter onto each pretzel.
- In a small bowl, combine the sugar and cinnamon.
- Sprinkle a generous amount of the cinnamon sugar onto each pretzel, and enjoy warm.
Notes
- Windowpane Test: The windowpane test is used to tell when the dough has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
- Shaping the Pretzels: When shaping the pretzels, do not use flour on your surface. The dough needs to be slightly sticky in order to roll into a smooth rope.
Nutrition Facts
Serving: 1pretzel | Calories: 331kcal | Carbohydrates: 60g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 3530mg | Potassium: 81mg | Fiber: 2g | Sugar: 23g | Vitamin A: 212IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg
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