Ingredients
- 1/2 tsp Instant yeast
- 1/3 cup Warm water
- 3/4 cup All-purpose flour
- pinch Salt
- 1/4 tbsp Brown sugar
- Nonstick spray
- 1/4 cup Baking soda
- 1 Egg beaten
- 2 tbsp Sugar
- 1/2 tsp Ground cinnamon
- 1 tbsp Butter (melted)
- 2 tbsp Cream cheese
- 1/4 tsp Vanilla extract
- 1 tbsp Powdered sugar
Instructions
- Stir together the yeast and warm water in a bowl for about 1 minute until the yeast is mostly dissolved. Mix in the flour, salt, and brown sugar until dough is thick and no longer sticky. Add more flour 1 tablespoon at a time (if needed) to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready.)
- Lightly flour a flat surface and knead the dough for 3 minutes and form into a ball.
- Lightly grease a large bowl with non-stick spray and place dough in. Cover bowl with a towel and place in a room temperature, warm area for 30 minutes.
- Preheat the oven to 425°F.
- In a large sauté pan or pot, bring 8 cups of water and baking soda to a boil.
- Cut the dough ball into equally sized pieces. Using your hands, gently roll each dough piece into long ropes about 8-10 inches long. Then form each rope into a pretzel. (Take either end of the rope in your finger tips and draw them together so the dough forms a circle. Twist the ends of the rope together once or twice, depending on your preference. Then bring the twisted end toward yourself and fold it down onto the bottom curve. Use a bit of water or milk to wet the ends and make them stick them onto the dough.)
- Drop each pretzel into the boiling water/baking soda bath and let sit for 20-30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Brush the egg over each pretzel. Place in oven and bake for 15 minutes or until pretzel tops are a nice golden brown. Remove from oven.
- Combine sugar and cinnamon in a small bowl. Brush the top of each pretzel with melted butter then dip into cinnamon sugar.
- Mix together the cream cheese, vanilla, and powdered sugar until smooth and serve as a dip for the pretzels.
Nutrition
Calories: 191kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 2117mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 244IU | Calcium: 17mg | Iron: 1mg
Cinnamon Sugar Pretzel
Ingredients
- 1/2 tsp Instant yeast
- 1/3 cup Warm water
- 3/4 cup All-purpose flour
- pinch Salt
- 1/4 tbsp Brown sugar
- Nonstick spray
- 1/4 cup Baking soda
- 1 Egg beaten
- 2 tbsp Sugar
- 1/2 tsp Ground cinnamon
- 1 tbsp Butter (melted)
- 2 tbsp Cream cheese
- 1/4 tsp Vanilla extract
- 1 tbsp Powdered sugar
Instructions
- Stir together the yeast and warm water in a bowl for about 1 minute until the yeast is mostly dissolved. Mix in the flour, salt, and brown sugar until dough is thick and no longer sticky. Add more flour 1 tablespoon at a time (if needed) to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready.)
- Lightly flour a flat surface and knead the dough for 3 minutes and form into a ball.
- Lightly grease a large bowl with non-stick spray and place dough in. Cover bowl with a towel and place in a room temperature, warm area for 30 minutes.
- Preheat the oven to 425°F.
- In a large sauté pan or pot, bring 8 cups of water and baking soda to a boil.
- Cut the dough ball into equally sized pieces. Using your hands, gently roll each dough piece into long ropes about 8-10 inches long. Then form each rope into a pretzel. (Take either end of the rope in your finger tips and draw them together so the dough forms a circle. Twist the ends of the rope together once or twice, depending on your preference. Then bring the twisted end toward yourself and fold it down onto the bottom curve. Use a bit of water or milk to wet the ends and make them stick them onto the dough.)
- Drop each pretzel into the boiling water/baking soda bath and let sit for 20-30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Brush the egg over each pretzel. Place in oven and bake for 15 minutes or until pretzel tops are a nice golden brown. Remove from oven.
- Combine sugar and cinnamon in a small bowl. Brush the top of each pretzel with melted butter then dip into cinnamon sugar.
- Mix together the cream cheese, vanilla, and powdered sugar until smooth and serve as a dip for the pretzels.
Nutrition
Calories: 191kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 56mgSodium: 2117mgPotassium: 65mgFiber: 1gSugar: 9gVitamin A: 244IUCalcium: 17mgIron: 1mg
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