Soft Cinnamon Sugar Pretzels (Print Version)
# Ingredients:
→ For the Pretzel Dough
01 -
3½ cups of bread flour (you can swap in all-purpose if that's what you have)
02 -
2 tablespoons white sugar
03 -
1 tablespoon non-diastatic malt powder (totally optional but adds nice flavor)
04 -
2 teaspoons instant yeast
05 -
1 teaspoon kosher salt
06 -
1 tablespoon soft unsalted butter
07 -
1¼ cups whole milk
08 -
2 tablespoons baking soda (for the boiling water)
→ Sweet Cinnamon Coating
09 -
¼ cup melted unsalted butter
10 -
½ cup granulated sugar
11 -
1 tablespoon ground cinnamon
→ Vanilla Cream Cheese Dip
12 -
4 ounces cream cheese, softened to room temperature
13 -
¼ cup unsalted butter, room temperature
14 -
1 cup powdered sugar
15 -
1 teaspoon pure vanilla extract
16 -
1 tablespoon heavy cream
# Instructions:
01 -
In your stand mixer bowl with the dough hook, combine the flour, sugar, malt powder, yeast, salt, milk, and butter. Mix on low speed until everything comes together into a smooth, cohesive dough - this takes about 5-10 minutes. The dough should feel slightly sticky but not wet. If it's too dry, add a tablespoon or two more milk. If too sticky, sprinkle in a bit more flour.
02 -
Cover your dough bowl and let it rest in a cozy warm spot for about an hour. Don't expect it to double in size like other breads - it'll just puff up a little bit.
03 -
Turn the dough onto your counter (no need to flour it) and gently fold it 2-3 times to deflate. Divide into 12 equal pieces, roughly 65 grams each. Roll each piece into a rope about ½ inch thick and 15 inches long. Shape into a big U, twist the ends together twice, then fold them down and press firmly onto the bottom curve to make that classic pretzel shape. If the ends won't stick, just brush with a little water.
04 -
Heat your oven to 350°F and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a rolling boil, then stir in the baking soda (it'll foam up a bit).
05 -
This step is crucial for that perfect pretzel texture! Boil each pretzel for 45 seconds per side - you can probably fit about 3 at a time. Use a slotted spoon to flip them and then transfer to your prepared baking sheet.
06 -
Bake the pretzels for 25-30 minutes until they're beautifully golden brown and smell amazing.
07 -
Mix the cinnamon and sugar together in a bowl. While the pretzels are still warm, brush them with melted butter and toss in the cinnamon sugar mixture until well coated.
08 -
Beat the softened cream cheese and butter together until completely smooth and fluffy. Gradually add the powdered sugar, beating slowly at first. Finally, mix in the vanilla and heavy cream until you have a silky, dreamy frosting.
09 -
Serve these beauties warm with the cream cheese dip on the side. They're absolutely irresistible when they're fresh from the oven!
# Notes:
01 -
These pretzels are at their absolute best when served warm and fresh from the oven! The cinnamon sugar gets a bit melty when they're hot, which is delicious but can be messy.
02 -
For a neater presentation, let the pretzels cool completely before tossing in the cinnamon sugar mixture.
03 -
Best enjoyed the same day, but they'll keep covered at room temperature for 2-3 days. Store them plain and add the butter and cinnamon sugar just before serving for best results.