Cinnamon Sugar Soft Pretzels Food

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.

CINNAMON-SUGAR PRETZELS

Steps:

• Preheat the oven to 300Fº.
• In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
• In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
• Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
• Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
• Place baked pretzels onto a baking sheet that has been lined with wax paper.
• Spread pretzels out as evenly as you can, to allow them to cool before serving.
• Store pretzels in an airtight container.

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 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.

FLUFFY PRETZELS WITH CINNAMON SUGAR

Steps:

• First preheat the oven to 200C/180 fan/Gas Mark 6. Then line a baking tray with greaseproof paper and lightly oil it.
• Dissolve the yeast and in a jug of water and mix well. Add the sugar and salt and mix until it comes together. When the dough bounces back when you poke it wth a finger it's ready to knead.
• Tip the dough onto a lightly floured surface and knead for 10 minutes. Use the heel of your hand to flatten and stretch the dough before folding it back on itself ( and repeating.)
• Shape the dough into a neat ball, cover and place into a lightly oiled bowl, cover with lightly oiled clingfilm and leave to rest for 45 minutes or until it has doubled in size. Push the dough and then divide into equal pieces.
• Roll each piece out into a long sausage shape, approximately 35cm long. Arrange the length of the dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don't worry if they are not perfect, really any shape will do!
• Place your pretzels on the lightly oiled baking tray. Cover with clingfilm and leave for another fifteen minutes. Remove the clingfilm and bake for 15 minutes or until golden brown and sound slightly hollow if you tap them on the bottom.
• Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with melted butter and sprinkle cinnamon sugar on the top.

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.