A pretzel crossed with a donut! The pillowy and soft dough has a chewy exterior covered in cinnamon and sugar. Great for brunch with coffee. Best eaten on the day they're made.
CINNAMON & SUGAR PRETZELS
Makes 10 pretzels
1 & 1/2 cups warm water
1 teaspoon sugar
2 1/2 teaspoons active dry yeast
4 cups high grade flour
1 teaspoon salt
45 grams butter
2 litres of water, for boiling
1/4 cup baking soda
40 grams butter, melted
1/2 cup white sugar
2 teaspoons cinnamon
In a bowl mix together the warm water, yeast and sugar and let stand for 10 minutes. Once foaming add the flour, salt and melted butter and mix well. Place dough on a floured surface and knead for 5 - 10 minutes, dough should begin to have a shiny exterior. Put dough in a floured bowl and cover. Place in a warm area and let rise for an hour or until doubled in size.
Place dough on a floured bench top and cut into 10 even pieces. Take each piece and shape into long ropes around 50cm in length. Place dough in a 'U' shape and twist the two ends together twice, creating a double twist. Then flip the twist over and lightly press the two ends on the edges of the 'U' shape. outube has some great videos on shaping pretzels if you're confused. Gently place on a tray lined with baking paper, cover with a tea towel and let rise for 30 minutes.
Preheat oven to 210°C. In a large saucepan, bring 2 litres of water to a simmer, remove from heat and add baking soda. Place back on the heat and continue to simmer.
Using a fish slice, carefully place 1 pretzel at a time into the poaching liquid and let boil on each side for 30 seconds. Remove from pot and place back on the baking tray.
Bake the rolls in the oven for 15-20 minutes or until a nice dark golden colour. Remove form oven and place on a wire rack to cool.
Mix together sugar and cinnamon and place on a plate.
Once pretzels have cooled, brush the tops with melted butter and dip into sugar mixture.
Pretzels will start to go dense after 24 hours, best to serve fresh or freeze the day you make them.