Ingredients
Scale
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Step 1: In a large bowl, combine warm water, 1 teaspoon sugar, and yeast. Let stand for 5-10 minutes until foamy. Stir in salt and 2 cups of flour; mix until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, gradually adding the remaining flour until the dough is smooth and elastic. Add more flour as needed to prevent sticking.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Step 4: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 24-inch long rope. Shape each rope into a pretzel and place on the prepared baking sheet.
- Step 5: Bake for 12-15 minutes, or until golden brown.
- Step 6: While pretzels are baking, combine melted butter, granulated sugar, and cinnamon in a bowl. Immediately after removing pretzels from the oven, brush them with the cinnamon-sugar butter mixture. Let cool slightly before serving.
Notes
- Store leftover pretzels in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a delightfully warm treat, reheat cooled pretzels briefly in a 350°F oven or microwave until heated through.
- Serve these warm pretzels with a side of creamy vanilla ice cream for an irresistible sweet and salty contrast.
- To ensure perfectly browned pretzels, be sure your oven is preheated to the correct temperature and keep a close eye on them during baking to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American