Get ready to transform your kitchen into a bakery of dreams with these mind-blowing Brown Sugar and Cinnamon Pretzels that will make your taste buds dance with joy! Imagine biting into a perfectly golden, buttery pretzel infused with warm cinnamon and sweet brown sugar - a treat so addictive, you'll want to make them again and again. Whether you're looking for a crowd-pleasing snack, a delightful breakfast companion, or a dessert that screams comfort, these homemade pretzels are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 pretzels
Ingredients
- 1 ½ cups warm water
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 packet active dry yeast
- 4 cups all-purpose flour
- ½ cup melted butter
- 1 tablespoon cinnamon
- ½ cup sugar
Instructions
- In a large mixing bowl, combine warm water, 2 tablespoons brown sugar, and salt. Sprinkle active dry yeast over the mixture and let sit for 5 minutes until the yeast becomes foamy and activated.
- Add all-purpose flour to the yeast mixture and knead thoroughly for 7-10 minutes until a smooth, elastic dough forms. The dough should be slightly tacky but not sticky.
- Cover the dough with a clean kitchen towel and let it rest in a warm place for approximately 1 hour, or until the dough has doubled in size.
- Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 24 equal portions. Roll each portion into a long rope, approximately 18 inches long.
- Shape each rope into a traditional pretzel twist by forming a U-shape, crossing the ends, and pressing them onto the bottom of the U.
- In a separate small bowl, mix melted butter with cinnamon and remaining sugar to create a coating mixture.
- Dip each shaped pretzel into the butter-cinnamon mixture, ensuring complete and even coverage.
- Place coated pretzels onto prepared baking sheets, leaving space between each pretzel.
- Bake for 12-15 minutes or until pretzels are golden brown and have a crispy exterior.
- Remove from oven and let cool on a wire rack for 10 minutes before serving. Pretzels can be enjoyed warm or at room temperature.
Tips
- Yeast Activation: Ensure your water is warm (not hot) to activate the yeast properly without killing it. The mixture should be around 110-115°F.
- Dough Consistency: When kneading, aim for a smooth, elastic dough. If it's too sticky, add a little more flour; if too dry, add a small amount of water.
- Rising Time: Place your dough in a warm, draft-free area to help it rise effectively. Covering it with a damp cloth can prevent the surface from drying out.
- Shaping Technique: Practice makes perfect! Don't get discouraged if your first few pretzel twists look uneven. Consistency comes with practice.
- Butter Coating: Make sure to generously coat your pretzels in the cinnamon-sugar butter mixture for maximum flavor and that irresistible golden-brown finish.
- Baking Tip: Rotate your baking sheets halfway through cooking to ensure even browning and prevent any burnt spots.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
