Cinnamon-Raisin Soft Pretzels Recipe
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. YIELD:14 servings
- 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
- 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.
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.
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