Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small bowl, combine warm water, active dry yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together all-purpose flour and salt. Create a well in the center.
- Pour the activated yeast mixture and melted unsalted butter into the flour mixture. Stir until the dough begins to form.
- Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Shape into a ball.
- Place the dough in an oiled bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled.
- Gently punch down the dough, divide into 8 portions, and roll each into an 18-inch rope. Shape into pretzels.
- Preheat oven to 375°F (190°C) and boil 10 cups of water with baking soda.
- Boil each pretzel for 30 seconds, then remove and place on a parchment-lined baking sheet.
- Brush each pretzel with a beaten egg, then sprinkle with cinnamon sugar.
- Bake for 12-15 minutes until golden brown.
- Cool on a wire rack for a few minutes before serving.
Nutrition
Notes
Store pretzels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.