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Cinnamon-Raisin Soft Pretzels Recipe

Cinnamon-Raisin Soft Pretzels Recipe photo by Taste of Home

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I came up with this recipe after sampling pretzels at a Pennsylvania Dutch farmer's market. They're a nice morning treat—quicker than cinnamon rolls and easy for kids to eat.

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Cinnamon-Raisin Soft Pretzels Recipe

Prep: 40 min. + rising Bake: 15 min.

Yield: 14 Servings

40 15 55

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons brown sugar
1 teaspoon salt
2 cups cake flour
2 to 2-1/4 cups all-purpose flour
3/4 cup raisins
2 tablespoons baking soda
2 cups hot water (120° to 130°)
3 tablespoons butter, melted
3/4 cup sugar
1 teaspoon ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope.
In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400° for 15 minutes or until golden brown.
Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm. Yield: 14 pretzels.

Nutritional Facts 1 serving (1 each) equals 231 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 736 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cinnamon-Raisin Soft Pretzels in Country June/July 1999, p49

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Reviews for Cinnamon-Raisin Soft Pretzels

Cinnamon-Raisin Soft Pretzels

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Reviewed on Nov. 03, 2011 by FACSteacher

These are awesome!! I didn't get the shape down perfectly but the flavor is just like you get in the mall. I personally like the raisins, but they could be left out if you don't like them. I made them for a preschool snack and almost wanted to keep them all! Since it's a yeast bread, it takes some time, but not the full hour to proof and I think it only took me 15 minutes to mix, then about 15 minutes to get my first batch in the oven. All in all, a nice warm snack or breakfast without too much fuss!

Reviewed on Apr. 26, 2011 by joepeg21

These are the best pretzels I've ever made! My kids request them often, and for school treats over candies and cakes for birthdays! I omit the raisins, and instead of forming the dough into smaller balls, after the dough is kneaded, I make a recatangle, and cut into 16 pieces, and roll into a rope from there. It just seems a bit easier. I make cinnamon sticks, rolls, and pretzels with this recipe. Best out of the oven, or eaten within a few hours, but still delicious the next day. AWESOME RECIPE!!!

Reviewed on Nov. 16, 2010 by thankG0d

I make these without the raisins and are amazing. I brought some to a friend and she thought it came from a shop. Amazing!