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Cinnamon-Raisin Soft Pretzels

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.

14 ServingsPrep: 40 min. + rising Bake: 15 min.

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

2 of 2

Cinnamon-Raisin Soft Pretzels (continued)

Directions (continued)

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.

Nutrition 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.