Soft Cinnamon Sugar Pretzels
developed & tested by:
These soft & chewy cinnamon sugar pretzels have that quintessential tangy flavor from instant yeast and baking soda. After they're boiled & baked, they get tossed in melted butter, cinnamon, and sugar.
Equipment
Ingredients
Dough
- 4 cups all purpose flour
- 2¼ teaspoons instant yeast
- 1 Tablespoon dark brown sugar
- 1½ teaspoons salt
- 1¼ cups warm water (between 105-115°F or 41-46°C)
- 4 Tablespoons unsalted butter, melted
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Cinnamon Sugar Topping
- 4 Tablespoons unsalted butter, melted
- 1 Tablespoon ground cinnamon
- ½ cup granulated sugar
Instructions
Make the Dough
- In a large mixing bowl, whisk together the all purpose flour, instant yeast, brown sugar, and salt.
- Add the warm water and melted butter to the flour mixture. Mix with a large spoon until it forms a shaggy dough.
- On a lightly floured work surface, knead the dough until it forms a smooth dough, after about 8 minutes by hand. Or knead the dough in a stand mixer with a dough hook attachment for about 6 minutes. Then form the dough into a ball.
- Place the dough ball in a lightly oiled mixing bowl. Cover with a damp kitchen towel or dinner plate and leave it in a warm draft-free place (like the oven, turned off, with the oven light on) until it doubles in size, after about 2 hours.
Shape the Pretzels
- Preheat the oven to 425°F. Generously grease a baking sheet or line it with a silicone baking mat. (I don't recommend using parchment paper, which can stick to the pretzels.)
- In a large pot, bring the 10 cups of water and baking soda to a boil on high heat.
- While the water comes to a boil, divide the dough into 8 even portions. Cover the dough with a damp kitchen towel so it doesn't dry out.
- Roll one of the dough balls into a long, thin log, about 24-inches (61cm) in length. Hold the two ends in each hand, and form a large U-shape with the dough. Cross the two ends and bring them down towards the curve of the U-shape. Gently press the two ends into the dough, about 3-inches (8cm) apart. Transfer to your prepared baking sheet.
- Continue shaping the remaining dough, keeping both the dough balls and the shaped pretzels under the damp towel.
Optional: Twist the dough a full 360° in the center before bringing the two ends all the way down, to create the classic double-twist in the middle.
Boil and Bake the Pretzels
- Gently lower two pretzels into the boiling water. After 30 seconds, use a slotted spoon to turn the pretzels over, then boil for another 30 seconds.
- Use a slotted spoon to remove the pretzels from the pot, allowing any excess water to drip back into the pot first. Place them back on the prepared baking sheet. Continue boiling the remaining pretzels in batches of two.
- Bake for 10-12 minutes, until the pretzels are deep brown.
Add the Cinnamon Sugar Topping
- In a small bowl, combine the cinnamon and sugar. Set aside.
- Melt the 4 tablespoons of butter in the microwave on 20 second intervals.
- In a really large bowl, toss the warm baked pretzels in the melted butter. Add the cinnamon and sugar, and toss the pretzels until they're evenly coated.
Notes
- Keep the Dough Covered: Prevent your pretzel dough from drying out as you shape & twist it by covering it with a damp kitchen towel until it goes into the boiling water.
- Prevent Unraveling: If your dough does feel dry after shaping, use a little water to get the dough to stick to itself where it overlaps before boiling.
- Storing: Soft pretzels are best when eaten warm and fresh, on the same day they’re made. But these pretzels can stay soft on the inside for several days, if you store them in a paper bag at room temperature.
Nutrition
Serving: 1 pretzel (of 8)Calories: 395kcalCarbohydrates: 64gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 2510mgPotassium: 109mgFiber: 3gSugar: 14gVitamin A: 354IUVitamin C: 0.05mgCalcium: 35mgIron: 3mg
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