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Cinnamon-Raisin Soft Pretzels Recipe
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Cinnamon-Raisin Soft Pretzels Recipe

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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.
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 14 servings

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

Nutritional Facts

1 each: 231 calories, 3g fat (2g saturated fat), 7mg cholesterol, 736mg sodium, 48g carbohydrate (18g sugars, 1g fiber), 4g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm. Yield: 14 pretzels.
Originally published as Cinnamon-Raisin Soft Pretzels in Country June/July 1999, p49


Reviews for Cinnamon-Raisin Soft Pretzels

AVERAGE RATING
(6)
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MY REVIEW
homecookdaddy User ID: 8250657 220002
Reviewed Feb. 8, 2015

"These are great with or without raisins I have problems making the right shape so I make sticks about 12 inch long seems to take a few off bake time make the a few times a MO there so good"

MY REVIEW
FACSteacher User ID: 759865 72174
Reviewed Nov. 3, 2011 Edited Jan. 21, 2014

"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. All in all, a nice warm snack or breakfast without too much fuss!"

MY REVIEW
joepeg21 User ID: 4394163 70781
Reviewed Apr. 26, 2011

"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!!!"

MY REVIEW
thankG0d User ID: 3195075 24485
Reviewed Nov. 16, 2010

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

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