I’m starting to wonder if there is a better flavor combination this time of year than cinnamon and salted caramel. I combination that envokes warm thoughts of crunching leaves, favorite sweaters and a crackling fire.Today, I’m taking these two amazing flavors and elevating their awesomeness, no fireplace needed. These soft, buttery, cinnamon pretzel knots are slightly sweet, and the perfect vehicle for my salted caramel sauce. Be sure to make an extra batch, I guarantee that if you don’t, you’ll wish you did.
Cinnamon Sugar Soft Pretzels
- 2 1/2 – 3 cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon White Sugar
- 2 1/4 teaspoons Dry Yeast
- 1 cup warm Water
- 2 tablespoons melted Butter
- 2 cups boiling Water
- 4 tablespoons Baking Soda
- 3 tablespoons Butter, melted
- 1 tablespoon Light Brown Sugar
- 1/2 tablespoon Cinnamon
In a large mixing or stand mixer bowl, combine warm water, sugar and yeast, stir gently and let sit for 5 minutes, or until frothy. Add salt, melted butter and flour – one cup at a time. Knead 5 minutes, adding a bit more flour if necessary. Dough should be soft, but not sticky. Place dough in a greased bowl and let it rest for 20 minutes in a warm area. While dough is resting, preheat oven to 475 degrees. In a small pot, boil 2 cups of water and then add baking soda, stir until mostly dissolved. Pour the baking soda mixture into a medium sized baking dish and allow it to cool.
After dough has rested for 20 minutes, divide it into 8 sections. Roll each section into a long thin rope, you have the option of dividing each rope in half to make 16 small pretzels or you can make 8 large ones. Twist each rope into a pretzel shape, then place face down in the baking soda bath for 2 minutes, flip and soak for another minute.
While pretzels are soaking, melt butter and stir in light brown sugar and cinnamon. Line two baking sheets with parchment paper and arrange pretzels on each. Bake pretzels at 475 for 8-9 minutes (large), 6-7 minutes (small) or until golden brown. Remove from oven and brush with cinnamon butter. These pretzels are great by themselves, but take an extra minute or two and make some salted caramel sauce from scratch, I promise, this flavor combination won’t disappoint.
In case you are wondering. These pretzels freeze really well. Just place the shaped dough on a baking sheet and freeze for an hour or so, then place in a plastic freezer bags. When you are ready to eat, pull then from the freezer, soak in a baking soda mixture and pop them in the oven. Bake for an extra minute or two.