Cinnamon Sugar Soft Pretzels
Soft, delicious pretzels with a sprinkly of warming cinnamon sugar - what's not to love!
- 350ml whole milk (warm)
- 4 tbsp caster sugar
- 7g (1 packet) dried instant yeast
- 30g butter (melted)
- 1 tsp salt
- 500g strong white bread flour
Soda water bath:
- 1.5l water
- 10tsp baking soda
- 30g butter (melted)
- 200g caster sugar
- 4 tsp ground cinnamon
- In a large bowl, mix together the warm milk, 1 tbsp of the caster sugar, and the yeast, and leave for 10 minutes until it forms a light foam on top.
- Then, mix in the rest of the sugar, the butter and the salt.
- Add the bread flour, and mix until it comes together to form a dough, then transfer onto a lightly floured worktop.
- Knead the dough for around 10 minutes by hand, or use a standing mixer with a dough hook attachment. The dough will be quite sticky to start with but don't be tempted to add extra flour, it will come together through kneading.
- Once it is smooth, form it into a bowl and leave to rise in a lightly oiled, covered bowl for around an hour, or until doubled in size.
- Punch down the dough, and divide it into 8 equal sized pieces. It it best to weigh them to be accurate.
- Roll each piece into a thin rope, around 50cm in length. Start from the middle of the rop and roll towards the edges to get an even thickness.
- To form the pretzel shape, bring the ends together to form a teardrop shape, twist the ends over each other twice, and then fold the ends back over the curve of the rope.
- Repeat this will all of the 8 pieces of dough, and place them onto a lined baking tray (you may need two trays).
- Leave them uncovered to rise for about 20 minutes, then transfer them to the fridge for another 15 minutes.
- Meanwhile, pre-heat the oven to 200 C (fan).
- Prepare the water bath. Bring the water to a boil, and add the baking soda.
- Let each pretzel simmer for 10 seconds each, then remove them from the water with a slotted spatula letting as much water drain as possible before returning to the baking tray.
- Bake for 8-10 minutes, until a lovely golden brown.
- Leave to cool on the tray until they are still warm, but cool enough to touch, and then transfer to a wire rack.
- While they are still warm, brush with melted butter, and then dip each pretzel into a shallow bowl of the cinnamon sugar.