About this recipe
If you’ve tried my no-fail pretzels recipe, then you are going to love this one too. It’s based on the same recipe but coated with cinnamon and sugar.
And, the possible toppings for homemade pretzels are endless. From sesame seeds, poppy seeds, pumpkin seeds, sunflower seeds, or zaatar, which is a Middle Eastern herb. But, today we make them sweet coated with cinnamon sugar. And, kids are going to LOVE these. You can also make these with my whole wheat pretzels recipes.
The actual active time for making these is only about 30 minutes but the in-between time can be from an hour to overnight.
Prepare the dough – 10 minutes Let the dough rise – 1 hour (up to overnight in the fridge) Shape – 10 minutes Proof – 30 minutes Poach – 10 minutes Bake – 15 minutes Coat – 5 mins
Ingredients and substitutes
Flour – I like using bread flour for these pretzels. It gives a soft chew bread with a tender crust. But, for years I have made this with all-purpose flour and it also works wonderfully. So, use either bread or all-purpose flour. Water – As I said above, traditionally, pretzels are made with water, and yet the same amount of milk works just as well. Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 1/4 tsp or one packet. And, if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise. Oil – You can use any oil but I like to use olive oil. And, coconut oil also works wonderfully. Sugar – The sugar here is not really to add sweetness, but you can add up to 1/2 cup sugar to make sweet pretzels. And, if you prefer, you can substitute sugar with one tablespoon of honey.The sugar and oil in the recipe help feed the yeast. Just as you need warm liquid to activate the yeast, you need sugar and fat to strengthen it and let it grow.
Step by step instructions
For the dough
In the stand mixer bowl, combine flour and salt.Tip – We add salt to the flour, not the yeast mixture. As salt can slow the process of yeast fermentation. In a measuring cup, combine water, yeast, sugar, and oil.Tip – You can add all these to the flour mixture directly, but I like to ensure everything is well combined first. Then, add the yeast mixture to the flour mixture. Run the mixer on medium-high until all the flour is incorporated. Continue to knead for 3 minutes more at medium speed. The dough will be soft, slightly sticky but elastic.Tip – If you are doing this by hand you will need to knead for about 5 to 6 minutes. Transfer to a floured work surface and shape into a ball. Place in an oiled bowl – cover and let rise for 60 minutes or until double in volume.Tip – If you want to slow the process of rising place the bowl in a warm (switched-off) oven. Alternatively, you can slow the process of rising by leaving it in the fridge to slowly rise up to overnight.
Shape the pretzels
Once doubled – transfer to a floured work surface. Divide dough into 2 then each portion into 6 (this makes 12 pretzels) see video.Tip – This is just a guide, you may choose to make smaller or bigger pretzels. Divide the dough into fewer or more portions. To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).Tip – I like to do all the ropes to about 10 to 15 cm then go and roll them again. Letting them rest in between helps the gluten relax and the dough won’t resist.
Shaping the pretzels – Bring the two ends towards each other to make a circle on the top (see video). Then, twist the two ends and bring them back to the bottom of the circle towards you (see video). Press the ends on the dough to form the classic pretzel shape. Place all the pretzels on a flour baking tray. Cover and leave to proof for 30 minutes.
Water bath and bake
Preheat the oven at 190 C / 375 F. Bring the water and salt to a boil in a wide saute pan. Then, add the baking soda. The water will start to bubble and that’s normal. Boil each pretzel in the boiling water for 30 seconds turning once in between. Remove with a slotted spoon and transfer to a baking tray.Tip – The longer you poach the more chewy the crust will be on these pretzels. I suggest no more than 30 seconds. Wipe the baking tray of any excess moisture. Brush each pretzel with a beaten egg.Tip – The excess moisture on the baking tray will create steam which will bake a crispy crust. If you want a soft crust wipe it dry.
Bake in the pretzels for 12 to 15 minutes until golden on top. Transfer to a cooling rack. While the pretzels are still warm brush with melted butter and sprinkle generously with cinnamon sugar. Enjoy!
Frequently asked questions
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