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Soft Cinnamon Sugar Pretzels
Soft Cinnamon Sugar Pretzels
Soft Cinnamon Sugar Pretzels
Soft Cinnamon Sugar Pretzels
Soft Cinnamon Sugar Pretzels cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Soft Cinnamon Sugar Pretzels

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast.
2
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Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.
3
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Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.
4
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Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with ten 4" individual parchment squares.
5
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Divide the dough into 10 pieces, weighing about 80g each.
6
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To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other two times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.
7
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Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough.
8
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Cover the pretzels and proof for about 30 minutes.
9
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Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.
10
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Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda.
11
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Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on the baking sheet lined with parchment paper.
12
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Bake for about 12-15 minutes until deeply golden. Allow to cool for a few minutes on the baking sheet before coating them.
13
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Brush the melted butter onto each pretzel.
14
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In a small bowl, combine the sugar and cinnamon.
15
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Sprinkle a generous amount of the cinnamon sugar onto each pretzel, and enjoy warm.

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Tips & Tricks (5)

  • Master the Baking Soda Bath 🧪
    Boil your pretzels in water mixed with baking soda (1 tablespoon per cup of water) for 30-45 seconds per side to develop that signature chewy crust and deep mahogany color. This alkaline bath is crucial—don't skip it or use regular boiling water.
  • Bloom Your Yeast Properly ⏱️
    Dissolve instant yeast in warm water (110°F) for 5 minutes before mixing to ensure even activation and consistent dough rise. This extra step guarantees better yeast distribution throughout your pretzel dough.
  • Toast Your Cinnamon-Sugar Mixture 🔥
    Lightly toast the cinnamon with granulated sugar in a dry pan for 1-2 minutes before coating to deepen the spice flavor and prevent clumping from butter moisture. This intensifies the warm fall flavors exponentially.
  • Brush Butter While Pretzels Are Hot 🧈
    Apply melted unsalted butter immediately after removing pretzels from the oven while they're still steaming, then immediately coat with cinnamon sugar. The heat opens the pretzel's surface, allowing maximum flavor absorption and better coating adhesion.
  • Use a Blend of Flour Types 🌾
    Combine bread flour (70%) with all-purpose flour (30%) to achieve the ideal chewy-yet-tender texture—bread flour provides elasticity and chew, while all-purpose keeps them from becoming too dense. This precise ratio is the secret to restaurant-quality results.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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