A sugared and spiced take on the traditional pretzel, these Cinnamon-Sugar Pretzels get a touch of brown sugar in the dough. A final dip in butter and cinnamon sugar sends them right over the edge into dessert bliss.
Makes 12 pretzels
- 4½ cups (562 grams) all-purpose flour, divided
- 2 tablespoons (28 grams) firmly packed light brown sugar
- 1 tablespoon (9 grams) kosher salt
- 2¼ teaspoons (7 grams) instant yeast
- 1 cup (240 grams) whole milk
- 8½ cups (2,040 grams) plus 1 tablespoon (15 grams) water, divided
- 2 tablespoons (28 grams) unsalted butter
- ¼ cup (60 grams) baking soda
- 1 large egg yolk (19 grams)
- 2 cups (400 grams) granulated sugar
- 2 tablespoons (12 grams) ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
- In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, brown sugar, salt, and yeast.
- In a small saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Reduce mixer speed to low, and gradually add 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 6 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a medium bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Place a large piece of parchment paper on work surface; dust with flour. Set aside.
- On a very lightly floured surface, divide dough into 12 portions (about 81 grams each). Shape each portion into a ball. Roll each ball into a 20-inch rope, tapering ends. Shape each rope into a “U” shape, and cross ends of rope about 3 inches down. Twist ends once; fold down, and place ends on dough, pinching to seal. (If there is too much flour for ends to stick, place a small amount of water on dough to help seal). Place on prepared parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a 4-quart stockpot, bring 8 cups (1,920 grams) water and baking soda to a gentle boil.
- Carefully drop pretzels, 1 to 2 at a time, top side down, into boiling water mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, lift, and let excess water drip off; place on prepared pans.
- In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush egg wash onto dough.
- Bake until deep golden brown, 14 to 16 minutes. Let cool on pans for 5 minutes.
- In a large bowl, combine granulated sugar and cinnamon.
- Brush melted butter onto pretzels. Place 1 pretzel in cinnamon sugar, and toss until completely covered. Shake off excess, and place on serving platter. Repeat with remaining pretzels. Serve warm or at room temperature.
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