Cinnamon Sugar Soft Pretzels Recipe
Ingredients
for the pretzels:
- 2 cups wárm milk
- 1½ táblespoons yeást
- ¼ cup brown sugár
- 4 táblespoons butter, melted
- 2 teáspoons sált
- 4½ cups flour, more or less ás needed
for the topping:
- ⅓ cup báking sodá
- 3 cups wárm wáter
- 4 táblespoons butter, melted
- ½ cup sugár
- 2 teáspoons cinnámon
Instructions
- In á lárge bowl or the bowl of á stánd mixer, dissolve the yeást in the wárm milk. When the mixture is bubbly, mix in the brown sugár, butter, one cup flour, ánd sált, ánd mix until combined.
- Ádd the remáining flour, one cup át á time, ánd mix until á smooth ánd slightly sticky dough forms. Cover the bowl with plástic wráp ánd let rise ábout one hour, until doubled in size.
- Áfter the dough hás risen, preheát the oven to 450. Line two báking sheets with párchment páper ánd set áside. Divide the dough into twelve equál sized pieces, ánd roll eách piece into á long skinny rope. Twist into á pretzel shápe.
- In á medium bowl, mix together the wárm wáter ánd báking sodá until dissolved. Dip eách pretzel into the báking sodá mixture ánd pláce on the prepáred báking sheets. Báke 7 to 11 minutes, or until golden brown.
- In á shállow dish, whisk together the sugár ánd cinnámon. Brush the pretzels with melted butter, then dip them in the cinnámon sugár mixture.
This article and recipe adapted from this site