Print Options

Back to Cinnamon-Raisin Soft Pretzels >

Include these items:

Select reviews >

Taste of Home Logo

Cinnamon-Raisin Soft Pretzels

 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 King Arthur Unbleached 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

2 of 2

Cinnamon-Raisin Soft Pretzels (continued)

Directions (continued)

  • 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.