Cinnamon Sugar Soft Pretzel Sticks Recipes

CINNAMON SUGAR SOFT PRETZELS RECIPE

Steps:

• Using a large bowl, dissolve the yeast in the warm milk. Feel free to usenon-dairy milk if you prefer. Let the mixture sit for 3-5 minutes.
• Next, add in the brown sugar, salt, butter. Then, the flour (one cup at a timeuntil fully incorporated
• Mix until smooth, the dough will be slightly sticky, but that is okay. Cover thebowl with a kitchen towel or plastic wrap that you have perforated and let riseuntil doubled in size, about 45 minutes to 1 hour
• Preheat the oven to 450. Line two baking sheets with parchment paper andset aside.
• Next, you will divide the dough into equal-sized pieces, about 12-16 and rolleach piece into a long skinny rope. Loop around itself and twist into a pretzelshape
• Boil your water in a medium to the large-sized pot, and once it reaches a boil,add in the baking soda until dissolved. Dip each pretzel into the baking sodamixture, letting it sit for 20 seconds, any more than this and they will taste"metallic-y", using a slotted spoon, place on the prepared baking sheets.Bake 8 to 10 minutes, or until golden brown and smelling delicious.
• Whisk together the sugar and cinnamon in a shallow baking pan or bowl.Brush the pretzels with melted butter, then dip them in the cinnamon sugarmixture, coating evenly
• Enjoy while warm.

SOFT PRETZEL RECIPE - CINNAMON AND SUGAR STICKS

Steps:

• In your mixer add the yeast, sugar and the milk, let bloom for 5-10 mins
• Add the salt and oil and mix
• Add 2 C flour and mix until smooth
• add 1/2 C at a time only adding until the dough cleans the bowl as it mixes. Don't add it all if you don't need it all
• Now knead it with the dough hook until the dough is quite smooth and springy and stretches without ripping
• Oil a bowl and place the dough inside, cover it with a towel, and let rise in a warm place until it's more or less doubled in size, about an hour.
• roll out the dough and cut into strips
• twist the strips and set on parchment paper, let it get poofy - about 10 mins
• preheat the oven to 425 F
• in a wide pot, bring the water to a boil and add the baking soda
• Drop 3 or 4 pretzels at a time into the boiling water, boil for 30 seconds, then fish them with a slotted spoon or skimmer and lay them on the baking sheet (on parchment paper or silpat mats).
• mix the egg and water together and brush over the pretzels
• bake them for around 12 minutes, they should be deeply golden and dry to the touch when they're done.
• mix the sugar and cinnamon together
• roll in the melted butter then the cinnamon sugar
• beat the cream cheese, butter and vanilla
• slowly add the powdered sugar until it's the thickness you want. Add a Tbsp of milk if the dip is too thick

CINNAMON SUGAR PRETZELS

Steps:

• Toss 4 cups pretzel snaps with 6 tablespoons melted butter and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup sugar mixed with 1 teaspoon cinnamon.

CINNAMON SUGAR SOFT PRETZEL STICKS

Steps:

• Warm the oven to 200 degrees and then turn it off.
• Boil a quart of water and put it into a shallow pan on the lowest oven rack.
• Put the two loaves of frozen bread dough on a greased jelly roll pan and place the pan into the oven. Allow the dough to thaw and rise for 2-4 hours.
• Using a kitchen shears, cut each loaf of dough into about 14 sticks.
• Mix together the baking soda and the warm water.
• Dip the dough sticks into the baking soda and water solution.
• Place the pretzel sticks on a silicone mat on a baking sheet (or a just grease the baking sheet).
• Bake the pretzel sticks at 425 degrees for 7-9 minutes or until golden brown.
• Mix together sugar and cinnamon.
• Dip the pretzel sticks into the melted butter and then roll in the cinnamon sugar mixture.
• Mix together powdered sugar, milk and maple flavoring.

AUNTIE ANNE'S COPYCAT CINNAMON SUGAR PRETZEL BITES

Steps:

• For the pretzel bites:
• In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes. Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt.
• With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour.
• Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).
• Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.
• Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap (to prevent drying).
• Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each).
• Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet.
• Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches. Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown.
• Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).
• Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended.
• Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I'd recommend rewarming them once they've cooled. To do so microwave on a plate for 10 - 20 seconds).
• For the cream cheese dipping sauce:
• In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.
• Recipe Source: Cooking Classy

CINNAMON SUGAR SOFT PRETZEL BITES

Steps:

• Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined.
• Add in your salt, sugar and butter and stir everything together.
• Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready)
• Lightly flour a flat surface.
• Knead your dough for 3 minutes and form into a ball.
• Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area.
• Allow to rest in warm area for about 30 minutes.
• Preheat your oven to 425 degrees.
• Bring 9 cups of water with ½ cup of baking soda to boil.
• Cut your dough ball into 6 sections.
• Roll each section into long ropes about 20-22 inches long.
• Cut each rope into about 10-12 1.5 inch pieces.
• Drop one rope worth of pretzel bites into your baking soda bath and let sit for 20-30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment or a silicone liner.
• Beat together your egg and 1 TBS water in a small bowl.
• Brush egg over each pretzel bite and place on prepared pan.
• Place in oven and bake for 15 minutes or until pretzel tops are a nice golden brown.
• Remove from oven.
• Combine sugar and cinnamon in a small bowl.
• Dip each pretzel bite into melted butter then into cinnamon sugar mixture.
• Set back on tray and repeat with additional pretzel bites.
• Mix together your butter and cream cheese until smooth.
• Add in your powdered sugar and vanilla and mix until completely combined. (Add in milk 1/2 TBS at a time, if needed to make dip softer and smoother) Microwave for 20 seconds to reheat if you're not using immediately.