I can hardly wait to get started on making these! I even have a few friends lined up to evaluate each batch and give me feedback so I can make little corrections as I go along. Now I just have to head off to my local market and get all of the ingredients that are missing from my pantry. Then I’ll be ready.
These will be great additions to my snack recipes, as well as my dessert recipes. I am picturing them, all warm and soft, right out of the oven, being served with a scoop pf vanilla ice cream or some whipped cream. They will be decadent, I tell you, positively decadent.
INGREDIENTS
For the Pretzels
2 cups warm milk
1½ tablespoons yeast
¼ cup brown sugar
4 tablespoons butter, melted
2 teaspoons salt
4½ cups flour, more or less as needed
For the Topping
⅓ cup baking soda
3 cups warm water
4 tablespoons butter, melted
½ cup sugar
2 teaspoons cinnamon
INSTRUCTIONS
In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and salt, and mix until combined.
Add the remaining flour, one cup at a time, and mix until a smooth and slightly sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour, until doubled in size.
After the dough has risen, preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and set aside. Divide the dough into twelve equal sized pieces, and roll each piece into a long skinny rope. Twist into a pretzel shape.
In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 7 to 11 minutes, or until golden brown.
In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with melted butter, then dip them in the cinnamon sugar mixture.
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Quick Tip: If you would like to turn these into soft pretzel bites, instead of the larger-sized pretzels, here’s how to do that. Rolls your pieces of dough into the long ropes as the recipe specifies, then cut them into 1-inch segments with a pizza cutter or kitchen shears, then bake as directed.
Recipe and image courtesy of Alicia at The Baker Upstairs
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