The first step in making giant cinnamon sugar pretzels is to carefully mix the dough on a floured surface. Next, it’s time for an intricate process where the ingredients are rolled out into long strips and cut into pieces before being…
These cinnamon sugar soft pretzels are a great treat for the holidays. They are easy to make and taste amazing.
So far in my life, I’ve made handmade soft pretzels twice, and each time I’m astounded at a) how simple they are to make, and b) how RIDICULOUSLY GOOD THEY ARE.
I was always intrigued by the taste of soft pretzels as a kid—what was it about the salty, alkaline flavor that made them so pretzel-y? All it takes is a dip in hot water and some baking soda. Who’d have guessed?
Clearly, all pretzel producers in the globe were aware of this. But not for me.
Recipes like these massive cinnamon sugar pretzels make me want to have children and bake with them. Pretzels will be twisted, brownie batter will be mixed, and cookie dough will be eaten by the spoonful. I’ll also be the cool parent that makes all the kids in the neighborhood obese.
I’m fat, but I’m happy. I’m quite pleased.
How to make homemade pretzels
To create these cinnamon sugar pretzels at home, start by making an enriched dough (which is a fancy way of describing dough that has fat and sugar in it as well as the basic ingredients like flour and water). In a small dish, mix warm milk, yeast, and powdered sugar; let aside for five minutes, or until the top of the milk appears somewhat frothy. This will allow the yeast to activate, allowing the pretzel dough to rise.
Pour the yeast mixture into a large mixing basin and add the vegetable oil after it is somewhat foamy on top. Stir everything together, then add one cup of all-purpose flour at a time. Using a stand mixer or your hands, knead the pretzel dough (using your hands will take about 10 minutes, whereas a stand mixer takes just five).
The window pane test may be used to determine if the pretzel dough has been properly kneaded. Simply stretch a tiny piece of dough as far as possible and hold it up to the glass. The stretched dough should allow light to pass through without tearing. Isn’t it cool? Allow the pretzel dough to rise for an hour to 90 minutes in a warm environment.
After the pretzel dough has risen, the fun part begins: shaping the pretzels and soaking them in baking soda. The simplest part of this cinnamon sugar pretzel recipe is the baking soda bath. Simply bring a quarter cup of baking soda and some water to a rolling boil, then dip the pretzels one by one into the mixture for approximately 30 seconds each.
After that, bake the soft pretzels in the oven until they are golden brown. While the pretzels are baking, make the three-ingredient fudge sauce; after they’re done, spray them with melted butter and roll them in cinnamon sugar. After that, try not to devour all eight pretzels at once (I have faith in you).
You all have a wonderful Friday. It’s time to make some massive soft pretzels from scratch.
to make the dough
- 1 cup plus 2 tablespoons warm (not hot) milk
- yeast, 2 1/2 tablespoons
- a third of a cup of powdered sugar
- a quarter cup of vegetable oil
- 3 cups flour (all-purpose)
- a quarter cup of baking soda (for the boiling water)
- 2 cups sugar (granulated)
- 3 teaspoons cinnamon powder
in order to make the fudge sauce (hot)
- sweetened condensed milk, 14 ounces
- chocolate chips (1 1/2 cup)
- a couple of teaspoons of water
to make pretzels
- Combine warm milk, yeast, and powdered sugar in a small mixing basin. Allow for a 5-minute activation period for the yeast.
- Pour the mixture into a large mixing basin, then whisk in the vegetable oil. Add the flour one cup at a time, mixing well after each addition. Fold the dough with your hands or a standing mixer equipped with a dough hook until it’s smooth and stretchy, approximately 5 minutes with the standing mixer or 10-12 minutes by hand. When you can hold the dough up to a window and stretch it, light shows through without the dough breaking, you know it’s ready.
- Place the dough in a large basin that has been lightly greased with oil. Allow it to rise in a warm environment for 1 hour to 1 hour 30 minutes after covering it with plastic wrap.
- Preheat the oven to 450 degrees Fahrenheit. Preheat oven to 350°F. Line two large baking sheets with parchment paper. Remove from the equation.
- Bring 3 inches of water and 1/4 cup baking soda to a high boil in a large dutch oven or pasta pot.
- On a broad work area, place the dough. The surface should not be floured.
- Divide the dough into eight equal pieces. Each portion should be rolled out into a 24′′ long rope. To make them consistent, I rolled out all 8 portions, aligned them up, and cut off any uneven ends.
- With the rope, make a U-shape. Cross the ends of the rope over each other twice and push them into the bottom of the U to produce the shape of a pretzel.
- Place each pretzel in the boiling water for 30 seconds at a time. Remove it with a spatula and set it on the cookie sheet that has been prepared. Rep with the rest of the dough.
- Pretzels should be baked for 12 minutes, or until light golden brown.
- In a large mixing basin, combine the sugar and cinnamon. Remove the pretzels from the oven and coat them with melted butter before dipping them in the cinnamon sugar mixture.
for the fudge sauce
- In a medium saucepan, heat sweetened condensed milk for 1 minute over medium heat. Whisk together the chocolate chips and fold them in. Once the chocolate has completely melted, remove it from the fire. Dip pretzels into the sauce in a serving dish!!
More pretzel recipes may be found at:
Dark Chocolate Bark with Pumpkin Seeds, Pretzels, and Dried Fruit for Fall Harvest
Soft Pretzels Made at Home
Nutella Fudge with Salted Pretzels
Pretzel Bites with Beer Cheddar Dip (everything)
Brownies with the Munchies
The “cinnamon sugar pretzels allrecipes” is a recipe for giant cinnamon sugar pretzels. The recipe includes a list of ingredients and instructions on how to make the dough, as well as step-by-step photos of the process.
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