Cinnamon sugar soft pretzels! It was only a matter of time before I put this great recipe up!
I don’t know about you but I always associate cinnamon with Christmas.. which is funny for someone who eats cinnamon and raisin bagels every other day so whatever came over me to make some cinnamon sugar pretzels at the end of April, I don’t know! Although, saying that, we did have some snow yesterday.
These cinnamon sugar pretzels with butter are absolutely delicious but very filling! You can choose to make a small batch of 16 pretzel bites or 8 much larger like you would find at the Christmas markets.
Check out my cinnamon sugar pretzels recipe below!
- 675g plain flour – 5 Cups
- 120g bicarbonate soda (baking soda) – 2/3 Cup
- 400ml water – 2 Cups
- 2 1/4 tsp yeast (dry active)
- 1 tbsp salt
- 1 tbsp sugar
- 2 tbsp oil
- 2 eggs
- Coarse salt
- Large mixing bowl
- Large saucepan
- Parchment paper/Baking paper
- Take approx 400ml (2 cups) of warm water and add 1tbsp salt and 1 tbsp sugar before mixing in your bowl until the water is clear.
- Then add 2 1/4 tsp of your dry active yeast to the water mix and set aside for 5-10 minutes.
- Once this time has passed, add your flour to the water and yeast mix.
The water and yeast should look creamy when mixed.
- I would first mix this with a spatula or some sort of utensil until it starts to thicken up and then it’s time to get your hands in and knead.
- Add 1-2 tbsp of oil and knead your dough mix for 3-5 minutes.
If you feel that the texture isn’t quite right, add a little more water and keep kneading in the bowl until it becomes fully combined into one ball of dough.
You may prefer to do this on a worktop, it is up to you!
- Cover your mixing bowl and the dough with some cling film or a tea towel and leave in a warm place for one hour.
In this time it should expand to almost double in size.
- After one hour, remove the dough from the mixing bowl and place on your worktop.
It should be roughly round shaped.
- Heat oven to 230°C/210°C fan/gas mark 8/450°F
- Cut your dough into 8 pieces like pizza slices.
I actually like to use a pizza cutter for this part but a knife is also fine.
- You then want to roll our your dough a little, creating a little length in a rope shape and at this stage you can choose whether you want to split this section again into two pieces as I have here to create smaller pretzels, or whether you want some giant pretzels.
Whether you choose to make smaller or giant pretzels, you want each length of dough to reach around 18-20 inches.
- Pretzels can really be any shape that you like and they always look a little bit different each time you do them!
To create this style, you want to place your rope length of dough on the counter in a horseshoe or ‘U’ shape.
You then want to wrap the ends around each other once or twice.
Once you have done this, take the two ends and turn them back on themselves before attaching to the bottom of your ‘U’, roughly where you would find 5 and 7 on a clock.
- Time to boil your water for the baking soda bath!
Try and find a nice large saucepan and fill with water.
Bring water to a gentle boil before adding your 120g (2/3 Cup) of baking soda.
- Drop in your first pretzel shape and leave for around 30-40 seconds.
This may lie at the bottom when you first drop them in but it should pop to the surface. If not, just give it an easy nudge!
Feel free to add a little more bicarbonate soda if you feel the water needs it but be careful as too much can lead to your pretzels having that slightly metallic taste!
- Once your pretzels are ready to come out of the water, make sure to let all of the water drip off before placing on your baking paper.
Add 4-5 pretzels to your baking paper.
- Beat two eggs in a separate bowl and give your pretzels an egg wash.
- Add coarse salt to your pretzels.
- Place in the oven for around 10 minutes before removing.
You want your pretzels to be a golden brown so if they have not reached this after 10 minutes, check again every minute or so after.
- Leave to cool on a cooling rack, the outside of the pretzel will begin to harden while the inside remains soft and doughy.
Freshly made pretzels can be kept at room temperature for 1-2 days.
Wrap in some plastic and try and refrain from letting too much air get in.
You can freeze pretzels before or after baking and keep for up to 1 month.
Simply defrost and pop in the oven for approximately 10 minutes before eating.