Cinnamon Sugar Soft Pretzels
Adapted from Barbara Bakes
Preparation time: 45 minutes plus rising time of 1 hour to overnight
Cooking time: 20 minutes
Makes 12 pretzels
- 3 cups bread flour
- 1 tablespoon caster or superfine sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons instant dried yeast
- 1 cup lukewarm water
- 1-2 tablespoons oil
- 1 teaspoon fine salt plus extra for sprinkling
- Egg yolk mixed with 1 teaspoon water
- 8 cups water
- 1/3 cup bicarb of soda
- 1/4 cup raw sugar
- Cinnamon dulce de leche to serve
Step 1 - In the bowl of a mixer add the flour, sugar, cinnamon, yeast and water and mix until it becomes a shaggy mixture. Using a dough hook knead until elastic (8-10 minutes). Oil the bowl (I use the same bowl) and roll the dough into a ball making sure that there are no cracks on the top.
Step 2 - Roll the ball in the oil, cover and allow to double in size (I did this step the day before and let this prove in the fridge overnight). When it has risen, knead in the salt and divide the dough into 12 pieces.
Step 3 - Preheat oven to 230C/450F and line 2 trays with parchment. Then place the water in a pot with the bicarb and bring to a rolling boil while you shape the pretzels. These are best dipped just after they are shaped.
Step 4 - Roll each piece out into a rope around 40cms/16inches long. Make a U shape and then cross over the two ends. Then twist the ends around each other pressing them down at the bottom of the U shape (third pic above). Pop them straight into the boiling water for 15 seconds or until they float to the top. Take a slotted spoon and remove them from the water and place on the tray reshaping them if needed. Repeat with the remaining dough.
Step 5 - Brush the pretzels with egg yolk glaze and then sprinkle with sugar and an extra grind of salt. Bake for 10 minutes. Serve with dulce de leche.