If your a lover of cinnamon & sugar toast, elephant ears, churros or basically anything covered in cinnamon & sugar then this recipe is for you! I love the flavor of cinnamon & sugar. My Mom used to let me have cinnamon & sugar toast occasionally for breakfast & I was always crazy about it! Can you say yum?
This past week has been crazy with the 4th of July weekend & so much going on now that we are in the heart of summer. I hope everyone had a great holiday weekend. I did, I loved watching fireworks & spending time with my family & friends! I don’t know about you but its also fair time in my hometown and that makes me think of elephant ears. Every time I go to the county fair I can’t resist the vendors that are selling those warm, greasy, deep fried elephant ears that are smothered with cinnamon & sugar. I think this recipe is a great alternative to elephant ears & a healthier one too because there is definitely no deep frying involved!
I wasn’t sure how I would feel about cinnamon & sugar on a pretzel because I love salty pretzels. However my sister made these & made me try one & I was instantly like why haven’t I tried this before?!
*I think these taste best served warm.
**If you don’t want to knead the dough by hand you can just pour all the ingredients into a bread machine or a stand mixer fitted with a dough hook & let it knead for about 5 minutes.
- The Dough:
- 1 cup milk
- 1 package (2¼ teaspoons) active dry yeast
- 3 tablespoons packed light brown sugar
- 2¼ cups all-purpose flour, plus more for kneading
- 2 tablespoons butter, softened
- 1 teaspoon fine salt
- The Soda Bath:
- ¼ cup baking soda
- 2½ cups warm water
- 4 tablespoon melted butter for brushing
- ½ cup sugar + 1 teaspoon cinnamon for topping
- Make the pretzels: Warm the milk in microwave (about 30 seconds); pour into a medium bowl & add yeast. Let it sit about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Add 2 tablespoons softened butter; mix. Add the remaining 1¼ cups flour and salt to make a sticky dough. Turn onto a lightly floured surface & knead, adding more flour if needed, knead about 5 minutes. Shape into ball, place in a lightly greased bowl and cover with plastic wrap or kitchen towel. Let rise until doubled in size, about 1 hour.
- Preheat the oven to 450 degrees and line baking sheets with parchment paper, non-stick mat or grease with butter.
- Divide dough into 6 pieces if you want big pretzels (12 pieces if you want smaller ones). Use a lightly oiled surface to roll and stretch each piece with the palms of your hands into a 30-inch rope. Form each rope into a pretzel shape.
- For the soda bath: dissolve the baking soda in warm water in a shallow baking dish. Dip each pretzel in it, then arrange on the prepared baking sheet.
- Bake 10 to 12 minutes or until tops are turning golden brown.
- Melt 4 tablespoons of butter in a shallow dish. Brush pretzels with butter or dip them in it. Sprinkle with cinnamon/sugar mix.