Cinnamon Soft Pretzels No Yeast Food

CINNAMON SOFT PRETZELS (NO YEAST!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
• In a large mixing bowl, combine your flour with yogurt and mix well, until combined. Using your hands, form into a ball of dough.
• Lightly flour a wooden or kitchen surface. Add a tablespoon of flour onto the ball of dough, and transfer the dough onto the floured surface. Press into a ball shape, and divide into 8 equal pieces.
• Re-flour the surface and get one of the pieces of dough. Using your hands, roll out into a thin, sausage shape, around 12 inches (30 cms) long. Grab both ends of the dough connect in the center, before twisting once through, to form a pretzel shape. Repeat the process until you have 8 pretzels left. Place the soft pretzels onto the lined tray.
• If desired, brush the tops of each pretzel with either milk, butter, oil or even water. Bake for 17-20 minutes, until golden brown on top. Remove from the oven and let cool for 10 minutes.
• While the pretzels are cooling, mix together the cinnamon and sugar/sugar substitute. Spray both sides of the pretzels with cooking spray and moving quickly, dip both sides of the pretzels in the cinnamon mixture, until evenly covered. Repeat until all are covered and enjoy or let cool completely.

CINNAMON RAISIN SOFT PRETZELS

Steps:

• In large bowl, dissolve yeast in warm water, stir in brown sugar and salt -- add cake flour and stir well.
• add enough all purpose flour to form a soft dough.
• stir in raisins, turn onto floured surface.
• knead till smooth -- about 6-8 minutes.
• place in a greased bowl, turn to grease top.
• cover and let rise at least 40 minutes --
• punch dough down.divide into 14 balls.
• roll each ball into a 15" long rope.
• dissolve baking soda in hot water --
• dip each rope in baking soda water and drain on paper towels.
• form into pretzel shapes, place on greased sheets.
• bake at 400* for 15 minutes --
• combine 3/4 cup sugar and 1 tsp ground cinnamon, brush pretzels with the three tablespoons of butter and dip in cinnamon sugar mixture.

CINNAMON PRETZELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir milk and honey together in a bowl; let sit for 5 minutes.
• Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft. Knead dough on a lightly floured surface for about 3 minutes. Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces.
• Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape. Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels. Arrange coated pretzels on the prepared baking sheet.
• Bake in the preheated oven until pretzels are golden brown, about 8 minutes.
• Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.

SOFT PRETZELS

Steps:

• Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
• Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
• Place dough back in bowl and cover to rise to double it's size.
• While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
• When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
• Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
• Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
• This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
• Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
• Bake 12-15 minutes until the are a medium to dark golden brown.
• Makes 3 dozen 6 inch sticks or 1 dozen pretzels.

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.