Soft Pretzels (cinnamon sugar & salted)
Ingredients:
1 and 1/2 cup of warm water
1 packet of dry active yeast (I use Fleischmann's® Active Dry Yeast)
1 teaspoon salt
1 Tablespoon granulated sugar
4 cups all purpose flour
1 large egg
& course sea salt for sprinkling
or
3 Teaspoons of butter, melted
1/3 cup of white granulated sugar, mixed with
1 Tablespoon of cinnamon
*Icing Dip (for cinnamon sugar pretzels)
2 cups powdered sugar
2 tablespoons of water
Directions:
Pre-heat oven to 425 degrees F. Spray cookie sheet with non-stick baking spray or line a cookie sheet with parchment paper. (I used non-stick baking spray)
Mix yeast with the warm water until dissolved. Add in salt and sugar. Slowly add in the flour one cup at a time until it turns into a dough. When the dough is no longer sticky and bounces back with the touch of a finger then it is ready for kneading. 
Put the dough on your floured surface and knead for 8mins. Shape into a ball. With a knife cut dough into 1/3 cup sizes. Roll the dough into a ball and roll into a long rope (about 20inches long).
Connect the ends of the rope together to create a circle. Twist the ends together and pull the twist towards yourself to create the pretzel shape and press down. (I'm bad at explaining how to create the classic pretzel shape so you may want to look up a tutorial on Google or YouTube)
In a bowl beat the egg ( I used a 9inch pie pan). Dip both sides of the pretzel into the egg wash and then place pretzel on baking sheet. Sprinkle with sea salt OR instead of salt drizzle butter over pretzels and sprinkle with the cinnamon and sugar mix. 
Bake for 10min. Make sure they don't burn. Let cool & serve at room temperature. Pretzels can be stored in an air tight container. Enjoy! 
*For the cinnamon and sugar pretzels: Mix the powdered sugar and water together in a bowl until smooth. You can either drizzle it over the pretzels or keep in bowl as a dip (keeping it as a dip for the pretzels is a better idea). 
No comments:
Post a Comment