Soft, fluffy little pretzel buns made and coated with cinnamon and sugar and served with creamy cinnamon dip.
Course Appetizer, Dessert
Keyword pretzel, snickerdoodle
Prep Time 2hours
Cook Time 10minutes
Total Time 2hours10minutes
Author Lyuba Brooke
¼ozpacket dry active yeast
3cupsall-purpose flour(plus more for surface)
1/2cupwhite granulate sugar
Pot of water
3/4cupwhite granulated sugar
Mix yeast and 2 tsp of sugar in a medium bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
Mix flour, 1/2 cup sugar and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic. Let rise for 30-45 minutes in a dry, warm place.
Divide dough in smaller, manageable pieces. Roll each piece into about 1 inch thick rope. Cut the rope into about 1-inch pieces. Rolls them into balls.
Mix 3/4 cup of sugar and 2 tsp cinnamon in a shallow bowl until completely combined.
Roll each dough ball in cinnamon sugar mixture.
Place rolls to a baking sheet lined with parchment paper and lightly greased (you may need 2 or 3 baking sheets). Let rest for 20 minutes in a dry, warm place.
Preheat oven to 450 degrees.
Bring a medium pot of water to a boil and add baking soda, stir well. Boil pretzel rolls in batches until puffed, about 30-45 seconds.
Take out onto a paper towel, roll generously in cinnamon sugar mixture and return to baking sheet, leaving about 2 inches between the rolls. (You may need more than one baking sheet.)
Bake until golden brown, 7-8 minutes.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.