The Sugar and Cinnamon Pretzels Recipe is a delicious sweet alternative to plain pretzels, these are definitely best eaten straight from the oven. Try toasting any leftover pretzels or gently reheating in a warm oven.
Rising and proofing time:
1 1⁄2 – 2 1⁄2 hrs
1 quantity unbaked pretzels For the glaze
1⁄4 tsp baking soda
1 egg, beaten
2 tbsp unsalted butter, melted
1⁄4 cup sugar
2 tsp ground cinnamon
1 Preheat the oven to 400°F (200°C). Dissolve the baking soda in 2 tablespoons boiling water and brush it all over the shaped and risen pretzels. Bake for 15 minutes. Remove from the oven, brush all over with egg, and return to the oven for 5 minutes until dark golden brown and shiny.
2 Remove the pretzels from the oven and brush each one with melted butter. Mix the sugar and cinnamon on a plate and dip the buttered side of the pretzels into the mix. Leave to cool on a wire rack for at least 5 minutes before serving.
These can be stored in an airtight container overnight.
Pretzels get their traditional mahogany coloring and chewy texture from a quick dip in baking soda before cooking. The dough can be tricky to handle at home, so be sure to brush twice: first with the baking soda solution, and later with some beaten egg, for an easy way to perfect pretzels.
|Sugar and Cinnamon Pretzels|