1 ½ c. warm water (about 85 F)
1 ¼ tsp. active dry yeast
2 T. brown sugar
1 tsp. ground cinnamon
1 tsp. salt
2 c. bread flour
1-2 c. all-purpose flour
2 c. warm water (about 85 F)
2 T. baking soda
1/4 c. butter
1 c. granulated sugar
1 T. ground cinnamon
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. Let yeast mixture stand for 5-10 minutes or until foamy.
- Once the yeast is foamy, stir in cinnamon, salt, and bread flour.
- Stir in all-purpose flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn’t come off on your finger.
- Cover the dough with plastic wrap, and let it rise for about 1 1/2 hours or until doubled.
- Toward the end of the rising time, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats and spray with nonstick cooking spray.
- To prepare the water bath, stir together remaining 2 cups warm water and 2 tablespoons of baking soda in a medium bowl.
- Shape dough into knots, bites, or other desired shape.
- Submerge dough in waterbath, and then place dough on prepared baking sheets.
- Bake for 8-10 minutes for a 2-inch knot.
- Toward the end of the baking time, melt butter in a small dish.
- In a separate small dish, stir together sugar and cinnamon.
- Remove pretzels from oven.
- Immediately dip pretzels in melted butter and then into cinnamon sugar mixture.
- Place on wire rack to cool.