Ingredients
Scale
Pretzel Dough
- 1 cup milk warm
- 3 tbsp butter melted
- 3 tbsp brown sugar
- 3 tsp active dry yeast
- 2+¾ cup all purpose flour
- ¼ cup baking soda
- 4 cups water
- 1/3 cinnamon sugar (1/3 cup sugar and 3 tsp cinnamon)
- 1/2 cup melted butter (for brushing)
Vanilla Espresso Icing
- 1 cup powdered sugar
- 3 tbsp espresso
- 1 tsp vanilla extract
Instructions
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In a bowl, combine the warm milk, melted butter, sugar and yeast. Stir to combine and let it rest for 5 min, until the yeast is bubbly and foamy.
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Add the flour into the yeast mixture and combine everything together until it starts to form into a dough. Knead the dough for 1-3 mins until everything is well combined and no trace of raw flour is left. Place dough in a greased bowl and cover with plastic wrap or tea towel. Set aside in a warm area for 20 mins.
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Preheat oven to 400°F and line a baking sheet with parchment paper. In a sauce pan over med heat, add the water and baking soda and bring to a low boil.
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Punch down the dough and roll it out onto a lightly floured surface. Form it into a log and cut into 8 equal pieces. Roll each piece of dough into 1 and half feet long rope. Cut into small pieces and dip the pieces into the baking soda water mixture. Place on baking sheet. Repeat for the remaining pieces.
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Brush each pretzel with melted butter and sprinkle on the cinnamon sugar. Bake at 400°F for 8-10 mins until golden brown.
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In a small bowl, mix all the ingredients together for the icing. Once the pretzels are baked, brush them with melted butter and sprinkle on the cinnamon sugar. Enjoy!
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- Prep Time: 40
- Cook Time: 15
- Category: Appetizer
Keywords: Cinnamon pretzels