Fresh Baked Friday: Cinnamon Soft Pretzels

You don't need to take a trip to the mall or wait until fair season to get a delicious soft pretzel. Make some at home!

I told myself I would return to a healthier recipe for Fresh Baked Friday this week, but I was just really in the mood for something cinnamon-y. These soft pretzels came together so quick and totally satisfied my craving. Despite the recipe calling for yeast, you don't have to let them rise, so you have soft pretzels in 20 minutes flat. 

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Cinnamon Soft Pretzels

3/4 cup warm water
1 tsp active dry yeast
2 tsp sugar
1/4 tsp salt
2 cups flour
1 egg, lightly beaten
1 tbsp butter, melted and cooled

Cinnamon Topping

2 tbsp sugar
2 tsp cinnamon

Glaze

1/4 cup plus 2 tbsp powdered sugar
1 tbsp milk

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. Combine ingredients for cinnamon sugar topping in a small bowl, set aside.
  3. Combine egg and melted butter in a small bowl, set aside.
  4. Pour warm water into a large bowl or the bowl of a stand mixer. Sprinkle yeast on top and let sit for 3 to 4 minutes or until foamy.
  5. Stir in 2 tsp sugar.
  6. Stir in salt.
  7. Add flour to water a little at a time until all flour is incorporated. Switch to dough hook or knead by hand for about 6 minutes until dough is smooth and elastic.
  8. Separate dough into 6 - 8 pieces (depending on how large you want your pretzels) and roll into long strands.
  9. Using the knot or twist method (each described below), form strands of dough into pretzels. Place on prepared baking sheet.
  10. Using a pastry brush, coat pretzels with the egg and butter wash. Sprinkle the cinnamon sugar topping generously over the pretzels.
  11. Bake for 12 to 15 minutes or until dough is slightly golden and springy to the touch.
  12. Remove from oven and allow pretzels to cool. While you wait, combine ingredients for glaze and mix well. Pour over cooled pretzels for extra sweetness.

Knot Technique for Pretzels: Just like tying your shoes, twist strands of dough into a knot. Fold each of the ends down, away from the knot in the same direction to complete the look. The pretzel on the left in the picture uses this technique.

Twist Technique for Pretzels: After rolling dough into a long strand, place it into a teardrop shape on your work surface, with the two ends touching at the top. Twist the two ends together twice and fold the twist down on top of the round part of the teardrop. The pretzel on the right of the photo uses this technique.

Feel free to make these pretzels your own. Instead of a cinnamon sugar topping, you could melt cheese and pepperoni on top for a pizza pretzel. Dip it in some marinara sauce and you've got another tasty pretzel variation!

Enjoy your weekend, everyone!

Kylie K.