Aunt Annies Soft Cinnamon Sugar Pretzels
About this recipe
There’s something so comforting about the smell of freshly baked pretzels wafting through your kitchen—especially when they’re coated in cinnamon sugar. These soft, fluffy treats truly bring the warmth and cosiness of a bakery straight into your home. Lets be real, what says warmth and comfort more than cinnamon?! This spice has a way of wrapping you in a nostalgic hug, making these pretzels the ultimate feel-good treat. Whether you’re curled up on the sofa with a cosy blanket or serving them fresh to friends and family, they’re guaranteed to bring joy to all.
The dough is perfectly soft and pillowy, twisted into the classic pretzel shape that’s almost too cute to eat (but trust me, you won’t be able to resist). Each pretzel is brushed with melted butter, then generously sprinkled with cinnamon sugar, giving it that sweet, slightly crunchy coating that melts in your mouth. Its literally like a warm hug in dessert form! Not only do these pretzels taste divine, but they also look like they came straight from a bakery. Golden brown with a dusting of cinnamon sparkle, they’re as beautiful as they are delicious.
So, next time you’re craving something sweet and comforting, why not whip up a batch of these cinnamon sugar pretzels. They’re simple to make, ridiculously satisfying, and guaranteed to impress anyone (or the ones fast enough to get one). Plus, they pair perfectly with a mug of hot chocolate or a caramel dipping sauce for the ultimate indulgence- there's so many options, so much to look forward to, so why not start now!
Ingredients
- 250g plain flour
- 300g self raising flour
- 1 tsp salt
- 2 tbsp light brown sugar
- 15g dried yeast
- 120 ml water, lukewarm
- 50g unsalted butter, melted
- 250ml whole milk, lukewarm
- 1 egg yolk for egg wash
- 1 tbsp baking soda
Ingredients
Instructions
- In a medium bowl, combine lukewarm milk, 1 tablespoon of sugar, and yeast. Stir to dissolve and let sit for 10-15 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt until evenly combined.
- Add the yeast mixture and warm water to the dry ingredients. Mix on medium speed until the dough begins to clump together.
- Drizzle in the melted butter while the dough is forming and continue mixing. Reduce the speed to low and knead for about 5 minutes until the dough is soft, slightly sticky, and smooth.
- Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean towel and let rise in a warm place for 1 hour and 25 minutes, or until doubled in size.
- Punch down the risen dough to release excess air. Divide the dough into 8 equal portions and roll each into a 15 cm (6-inch) rope.
- Shape each rope into a “U,” twist the ends together twice, then fold them down to form a pretzel shape. Pinch the ends gently to seal. Place shaped pretzels on a parchment-lined tray, cover lightly, and let rise for 20-30 minutes.
- Preheat the oven to 180°C (375°F). Line two baking trays with parchment paper.
- Fill a large saucepan with about 2 liters of water and bring to a boil. Stir in the baking soda until dissolved.
- Carefully drop the pretzels into the boiling water one at a time, boiling each for 40 seconds on each side. Remove with a slotted spoon, letting excess water drain, and place on the prepared trays.
- In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush the egg wash evenly over each pretzel.
- Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
- In a large bowl, mix granulated sugar and cinnamon until evenly combined.
- Brush each warm pretzel with melted butter and toss in the cinnamon sugar mixture until well coated.
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