Cinnamon Sugar Pretzel Bites
Cinnamon Sugar Pretzel Bites | Get the FULL RECIPE:
These soft pretzel bites are coated in butter and a cinnamon-sugar mixture hot from the oven for a sweet and flavorful treat. This recipe makes a big batch so they’re perfect for gatherings and parties!
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Make Fresh Soft Pretzels at Home
Your best bet for tasting fresh Bavarian style soft pretzels right out of the oven is to make soft pretzels at home. I do that by using a lye bath which is traditional Bavarian-style and produces the deep brown crust, crunchy arms, and distinct pretzel flavor we're looking for. If you've never worked with lye and you're a little nervous about handling it, no sweat. You can get close with a baking soda solution (see below for recipe). No, I didn't make a cheese sauce to go with these pretzels and I kind of regret it, but for now, give these a dunk in some nice whipped butter or mustard and let me know in the comments if you're aching for a cheese sauce recipe in the future.
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**MY GEAR**
DIASTATIC MALT POWDER:
FOOD GRADE LYE:
MALDON FLAKEY SALT:
PRETZEL SALT:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
QUARTER SHEET PAN + RACK:
KITCHEN AID MIXER:
BOOS BLOCK CUTTING BOARD:
FOR THIS RECIPE YOU WILL NEED:
*Typically I also list volumetric measurements in recipes, but because this is a dough, I recommend using weights as listed.
POOLISH:
•100g room temp water (78 degrees f / 25 c)
•Small pinch of yeast
•100g AP flour
Into a high sided container measure water, yeast and flour. Stir to combine, cover container with a lid and ferment at room temperature for 6-24 hours (preferably 24 hours).
DOUGH:
•150g warm water (86 degrees f / 30 c)
•All of the ripe poolish
•3g instant yeast
•250g AP flour
•10g salt
•20g diastatic malt powder (
•50g softened butter (cut into pieces)
Into bowl of a stand mixer add water, all of the ripe poolish, and yeast. Stir to combine. Add flour, salt, and malt powder. Using the dough hook attachment, start mixing on low for 3 min. After about 3 min or when dough is coming together, add in softened butter one piece at a time.
When butter is incorporated, turn the mixer speed up to med high for about 3 more minutes.
After that 3 minutes on medium-high check the dough. If there are still flecks of butter continue mixing on high for another minute or so. Check the dough using the window pane test. You know it's done when you stretch the dough and can see light through it.
Place the dough into an oiled bowl, cover and let rest for 30 minutes. After 30 minutes give dough a strength building fold (see video for technique). Cover bowl again and let rise for 2 hours.
After that 2 hours, flour the dough and work surface and portion dough into four 150g pieces.
Preshape each piece into cigar shapes (as shown in video) and let rest, covered for 15 minutes.
After that 15 minute rest, roll each piece of dough into tapered tubes that are about 24' long, keeping the middle much fuller than the tapered ends. Finish shaping pretzels as shown in video and place on a half sheet tray lined with parchment. Cover and allow to proof at room temp for 1 hour. After that hour, pretzels should have grown by about 40%. Refrigerate for 4-12 hours.
LYE BATH
•1000g tap water
•30g food grade lye (
••••Wear gloves and use extreme caution when working with lye. Always refer to the lye packaging for safety instructions. Do not get this stuff on your skin or in your eyes. Brian Lagerstrom is not responsible for any chemical burns sustained. This is a very diluted solution, but if you're nervous, I recommend using the baking soda method below instead of the lye bath. ••••
BAKING:
When ready to bake, preheat oven to 425 degrees f / 220 c
Place each pretzel into lye bath for 15-20 seconds, moving them around to be sure they're submerged the whole time. Place each lye bathed pretzel on a parchment lined sheet tray, sprinkle with pretzel salt or maldon/flakey salt, and bake at 425 f until deeply golden and pretzel-colored, or about 18-20min
BAKING SODA ALTERNATIVE TO LYE BATH (produces similar result, but pretzels are lighter brown and taste less...pretzeley):
•2qts or 2000g water, wisk in 1cup baking soda
•boil pretzels one at a time for 25 seconds each
CHAPTERS:
0:00 Intro
0:15 Making the Poolish
1:00 Mixing the Dough
3:09 Shaping & Resting
5:42 Mixing the Lye Bath
6:27 Baking Soda Alternative
7:02 Lye Bath + Baking
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#softpretzels #bavarianpretzels #pretzels #lyebath #bavarianstylepretzels
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Easy Homemade Soft Pretzels | Sally's Baking Recipes
This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #softpretzels
• More of Sally's baking recipes:
Hot Buttered Soft Pretzels Recipe {mall pretzel copycat}
Full recipe here:
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This video shows you how to make hot buttered soft baked pretzels just like the ones at the mall. They are much better than the ones that you buy at the mall, and are so easy! They are cheaper to make at home too.
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Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Soft Pretzels 101 | How to make soft pretzels from scratch
Soft pretzels need that dark brown crust and I'll show you a few ways to do it. We'll make a super soft pretzel dough the creates a cottony soft interior and for the brown crusty exterior, we'll experiment with different alkaline solutions.
FULL WRITTEN RECIPE AND INGREDIENTS HERE:
sugarologie.com/recipes/homemade-soft-pretzels
LINKS TO WORKING SAFELY WITH LYE:
TIMESTAMPS:
00:00 Intro
00:40 How to make soft pretzel dough
03:30 How to fold soft pretzels
03:58 Pretzel Experiment Details
04:28 Pretzel #1: Control and Pretzel #2: Egg wash
04:54 Pretzel #3: Cool water + baking soda
06:00 Pretzel #4 Boiling water + baking soda
06:51 Pretzel #5: Baked Baking Soda Bath
07:40 Pretzel #6 Lye Bath
09:32 Results: Which pretzel is best for you?
???? TOOLS USED IN THIS VIDEO:
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Food Grade Sodium Hydroxide (lye):
Nitrile Gloves:
Pretzel Salt:
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Happy baking, friends ♥️
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