🍯 Homemade Cinnamon Sugar Soft Pretzels 🍯
Ingredients
For the Pretzel Dough:
1 ½ cups warm water (about 110°F)
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon salt
1 tablespoon brown sugar
4 cups all-purpose flour, divided
2 tablespoons soft butter
For the Water Bath:
10 cups water
⅔ cup baking soda
For the Topping:
6 tablespoons melted butter
½ cup white sugar
2 tablespoons ground cinnamon
Instructions
In a large bowl, combine the warm water, yeast, and brown sugar. Let it sit for 5-10 minutes until it becomes foamy.
Stir in the salt and the soft butter. Gradually add 3 ½ cups of the flour, mixing until a shaggy dough forms.
Sprinkle a little of the remaining flour onto a clean surface. Turn the dough out and knead for 5-7 minutes, adding the rest of the flour as needed to prevent sticking, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper.
In a large, wide pot, bring the 10 cups of water and baking soda to a rolling boil.
Punch the risen dough down and divide it into 12 equal pieces. Roll each piece into a long rope, about 20 inches long.
Shape each rope into a U-shape. Cross the ends over each other twice about halfway down, then bring the ends down and press them onto the bottom of the U to form the classic pretzel shape.
Carefully lower the pretzels, one or two at a time, into the boiling water bath. Boil for 30 seconds on each side. Use a slotted spoon to remove them, letting the excess water drip off, and place them on the prepared baking sheets.
Bake for 10-12 minutes, or until a deep golden brown.
While the pretzels are baking, mix the white sugar and cinnamon in a shallow bowl. As soon as the pretzels come out of the oven, brush them generously with the melted butter and then roll them in the cinnamon-sugar mixture until fully coated. Serve warm.
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