Easy Cinnamon Pretzels: A Simple Homemade Recipe

Craving a sweet and savory treat that's as satisfying as it is delightful? Look no further than these delectable cinnamon pretzels. This comforting classic gets a irresistible upgrade with its cinnamon sugar coating, making it a recipe you'll reach for time and time again. And the best part? It's remarkably easy to make at home. Let's dive into this mouthwatering endeavor and learn how to make cinnamon pretzels with simple, step-by-step instructions.

Before we embark on this baking adventure, let's gather our ingredients and tools. For the pretzel dough, you'll need water, granulated sugar, active dry yeast, flour, salt, and unsalted butter. For the cinnamon sugar coating, you'll combine granulated sugar, ground cinnamon, and unsalted butter. You'll also need baking soda, sea salt, and an egg for the egg wash. Lastly, line a baking sheet with parchment paper and have some olive oil on hand for kneading.

Preparing the Dough

kickstarting our journey, we begin by proofing the yeast.

In a large mixing bowl, dissolve 2 tablespoons of granulated sugar in 1 and 1/2 cups of warm water. Sprinkle the active dry yeast over the water, let it sit for about 5 minutes until the yeast begins to froth. This indicates that the yeast is active and ready to work its magic.

Combining the Dry Ingredients

While the yeast is proofing, in another bowl, whisk together 3 and 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of granulated sugar.

Once the yeast is frothy, pour in the remaining 1/4 cup of warm water. Begin to add the dry ingredients to the wet, stirring gently, until a soft dough forms. You may not need all the flour, or you might need a bit more - observe the consistency of your dough and adjust accordingly. Ensure the dough is soft, supple, and slightly tacky but not sticky.

Kneading the Dough

Turn the dough out onto a lightly floured surface. Here, we'll need to knead the dough. This helps to develop the gluten, which gives the pretzels their chewy interior. Knead the dough for about 5-7 minutes, adding flour if it becomes too sticky. After kneading, form the dough into a ball and place it in an oiled bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about an hour, or until it has doubled in size.

Shaping the Pretzels

After the dough has risen, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a small bowl, combine 2 tablespoons of baking soda with 1/4 cup of warm water. In another bowl, whisk together one egg with a splash of water for the egg wash. Create a sunny-side-up egg shape on some parchment paper for dipping.

Divide the risen dough into 8 equal pieces. One at a time, shape each piece into a long rope, about 20 inches in length. To form the classic pretzel shape, cross the ends over each other, then twist them around each other once before bringing the ends back under the loop. This forms the pretzel knot.

Poaching and Baking the Pretzels

While you shape the pretzels, bring a large pot of water to a boil. Once the water is boiling, turn down the heat to medium. This is where we'll 'poach' our pretzels, which gives them their shiny exterior.

Using a slotted spoon, gently place a pretzel into the poaching water. Poach for 30 seconds on each side, then carefully remove it from the water, shake off any excess liquid, and place it onto the prepared baking sheet. Repeat this process for all the pretzels.

Coating the Pretzels

Brush the poached pretzels with the egg wash. This will give the pretzels a beautiful golden color once baked.

Sprinkle the pretzels liberally with sea salt, ensuring they're evenly coated. Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the pretzels are a beautiful golden brown.

Coating with Cinnamon Sugar

While the pretzels bake, it's time to prepare our cinnamon sugar coating. In a small bowl, combine 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon and 2 tablespoons of melted unsalted butter.

Once the pretzels are out of the oven, generously brush them with the cinnamon sugar mixture, ensuring they're evenly coated. The butter will help the sugar stick to the pretzels, creating a delightfully crispy, cinnamon-spiced shell.

And there you have it - an irresistibly sweet and savory treat that's as fun to make as it is to eat. These cinnamon pretzels are best enjoyed warm, but they will keep at room temperature for up to 3 days (though we've never seen them last that long!). Happy baking, and remember, the best way to make cinnamon pretzels is to enjoy the process as much as the result.