Cinnamon Pretzels Recipe

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives the pretzels their fluffy texture.

Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling water to give the pretzels their characteristic chewy crust.

Butter: Brushed on the pretzels for a rich, buttery flavor.

Ground cinnamon: Mixed with sugar to create the delicious cinnamon-sugar coating.

When shaping the pretzels, ensure that the dough ropes are of even thickness to achieve uniform baking. To do this, start rolling from the center of the dough rope and work your way outwards, applying gentle pressure. This technique helps in creating a consistent texture and appearance for each pretzel.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the pretzels.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first.

• sugar - Substitute with honey: Honey adds a different sweetness and can give a slightly different texture to the dough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier pretzel.

• salt - Substitute with sea salt: Sea salt can provide a different flavor profile and texture.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but it won't give the same alkaline effect as baking soda.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• sugar - Substitute with brown sugar: Brown sugar adds a molasses flavor and can make the pretzels slightly more moist.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, adding a more complex flavor.

• Allow the pretzels to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the cinnamon pretzels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing.
• To freeze, place the cooled pretzels on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the pretzels to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• When ready to enjoy, thaw the pretzels at room temperature or reheat them in a preheated oven at 350°F (175°C) for about 10 minutes until warm and crispy.
• For an extra touch, brush with a bit more melted butter and sprinkle with additional cinnamon sugar mixture after reheating.

• Preheat your oven to 350°F (175°C). Place the cinnamon pretzels on a baking sheet lined with parchment paper. Heat for about 10 minutes until they are warm and slightly crispy on the outside.

• For a quicker method, use a microwave. Wrap each pretzel in a damp paper towel and microwave on high for 20-30 seconds. This will help keep them soft and prevent them from drying out.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pretzels in the basket in a single layer and heat for 3-4 minutes. This method will give them a nice, crispy exterior while keeping the inside soft.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the cinnamon pretzels in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the pretzels directly on the rack or on a piece of foil. Heat for 5-7 minutes until they are warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the warm water, yeast, and sugar, and later to mix the flour and salt into the yeast mixture.

• Measuring cups: Used to measure the precise amount of warm water and flour needed for the dough.

• Measuring spoons: Essential for measuring the exact amounts of yeast, sugar, salt, baking soda, and cinnamon.

• Whisk: Useful for mixing the yeast, water, and sugar together until the mixture becomes foamy.

• Dough hook attachment: If using a stand mixer, this attachment helps knead the dough until it becomes smooth.

• Baking sheet: A flat sheet used to place the pretzels on for baking.

• Parchment paper: Lining the baking sheet with this prevents the pretzels from sticking.

• Large pot: Used to boil water and baking soda for the pretzel bath.

• Slotted spoon: Helps to remove the pretzels from the boiling water without excess liquid.

• Pastry brush: Used to brush melted butter onto the baked pretzels.

• Small bowl: Ideal for mixing the sugar and cinnamon together.

• Knife: Useful for dividing the dough into 8 pieces.

• Rolling pin: Helps to roll each piece of dough into a rope shape.

• Oven: Preheated to 450°F (230°C) for baking the pretzels.

• Cooling rack: Allows the pretzels to cool evenly after baking.

Prepare ingredients in advance: Measure out flour, sugar, and cinnamon before starting to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough for you, saving time and effort.

Preheat while kneading: Preheat your oven while you knead the dough to save time.

Boil water early: Start boiling the water and baking soda mixture while shaping the pretzels.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.