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How to Make Cinnamon Sugar Pretzels

Instructions For Use With:

WHAT YOU NEED


Additional Equipment

  • Electric Mixer with Dough Hook

  • Plastic Wrap

  • Kitchen Towels

  • Rolling Pin

  • Stock Pot

  • Large Slotted Spoon or Spider

  • Baking Sheet

  • Baking Mat

  • Pastry Brush

Included Ingredients

  • Soft Pretzel Baking Mix

  • Malt Powder

  • Baking Yeast

  • Cinnamon Sugar Blend

Additional Ingredients

  • Water

  • 1/4 Cup (59 ml) Baking Soda

  • Oil or Cooking Spray

  • Flour for Dusting Surfaces

  • 4 Tablespoons (59 ml) Cold Butter, Cubed

  • 1 Tablespoon Butter (15 ml), Melted

  • 1 Teaspoon (5 ml) Sugar


Let's Get Started
Step-by-Step Instructions


1.

Start off by proofing your yeast.

In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.

2.

In the bowl of an electric mixer, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture and mix with your hands until a shaggy dough forms.

3.

Using the dough hook attachment mix on medium for 8 minutes (if you don’t have an electric mixer, knead by hand). Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.

4.

Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.

5.

Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.

6.

Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.

7.

When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.

8.

Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.

9.

Place pretzels on a baking sheet lined with a baking mat. Bake 12 minutes until pretzels are a deep golden brown.

10.

Remove from oven. Brush pretzels with melted butter. Sprinkle cinnamon sugar blend over each pretzel, and enjoy!


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