Cinnamon-Raisin Soft Pretzels
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
YIELD: 14 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.
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
-
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.
Nutrition Facts
1 each: 231 calories, 3g fat (2g saturated fat), 7mg cholesterol, 736mg sodium, 48g carbohydrate (18g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC