by Heather Schmitt-Gonzalez / Wednesday, October 1, 2014
Cinnamon Raisin Soft Pretzels
Wait, what? Pretzels? You better believe it. October is National Pretzel Month, and flanked by my small army of pretzel-lovers, we'll be celebrating it in style all month long in our house—starting now.
You know my affinity for celebrating food holidays, right? If it's your first time here, it's true. I grab hold and celebrate one whenever possible. It's just fun stuff. Well, it should come as no surprise that I'm joining a group of like-minded bloggers today, and we're inviting you to a party featuring all pretzels, all day long.
Cinnamon Raisin Soft Pretzels
These soft, chewy homemade pretzels are laced with cinnamon, studded with plump raisins, and topped with a cinnamon-sugar crust.
by Heather Schmitt-Gonzalez
Prep Time: 2-2.5 hours, mostly unattended
Cook Time: 10-12 minutes
Keywords: bake bread snack nut-free soy-free vegetarian cinnamon raisins flour
Ingredients (8 large soft pretzels)
- 1 1/2 cups lukewarm water (110-115°F)
- 3 tablespoons firmly packed dark brown sugar, divided
- 2 1/4 teaspoons (1 packet) active dry yeast
- 624 grams (22 ounces / ~4-1/2 cups) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher or sea salt
- 2 ounces (4 tablespoons) unsalted butter, melted and cooled
- 85 grams (1/2 cup) raisins (any color, I used yellow)
- ~3 1/2 quarts of water
- 1 cup baking soda
- 2 ounces (4 tablespoons) melted butter
- 100-150 grams (1/2 - 3/4 cup) granulated sugar
- 2-3 tablespoons ground cinnamon
InstructionsMaking the dough:
Combine lukewarm water, 1 tablespoon of the brown sugar, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Let sit until the yeast starts to look creamy, ~5 minutes. Add flour, remaining brown sugar, cinnamon, salt, melted butter, and raisins and mix until combined. Turn speed up to medium and let knead until dough is just tacky and has cleaned the sides of the bowls, another 5 minutes or so.
Form dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let sit at room temperature until doubled in size, ~1 hour.
Line two baking sheets with parchment paper (these are big pretzels, I only put 4 per "regular" baking sheet; also known as a quarter sheet pan).
Turn your dough out onto a lightly floured work surface. Using a bench scraper, divide your dough into 8 equal portions, and roll them into balls. Set to one side of your work surface.
Roll each portion into a rope that is 18"-24" long. Lift up ends of rope to form a sort of U-shape and then twist the two sides around each other and bring down to form a pretzel shape. Place on baking sheet and repeat with all of the dough portions, leaving at least an inch of space between each pretzel. Let sit uncovered while you prepare the water and preheat the oven.
Preheat oven to 450° F.
Bring the water to a boil. Once the water is boiling, add the baking soda a little bit at a time (this keeps it from overflowing).
Using a slotted skimmer or flat, slotted spatula, gently lower one pretzel at a time into the boiling baking soda bath. Let each one stay in the water for 30 seconds, flipping gently halfway through. Carefully lift out and let water drain through the slots in your spoon before setting back onto lined baking sheets. Dough will be slightly puffed and very slippery.
Slide sheets into preheated oven and bake for 10-12 minutes, or until deeply golden brown.
While the pretzels are in the oven, combine the cinnamon and sugar in a wide shallow bowl or pie tin (start with the lesser amount of each, and add more as needed). Set the melted butter in a bowl next to it.
Once you've removed the pretzels from the oven (and while they're still warm), use a pastry brush to brush the top of each one with the melted butter. Immediately overturn the buttered top into the cinnamon-sugar mixture, then flip back over and set on a wire rack to cool.
Welcome to the Foodie Extravaganza!
October is National Pretzel Month along with a whole array of other delightful things—get excited! We hope you all enjoy our delicious pretzel treats this month and come back to see what we bring for you next month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE!
- Apple Cinnamon Pretzels with Creamy Caramel Dip from Rebekah at Making Miracles
- Apple Pie Stuffed Pretzel Bites with Caramel Dipping Sauce from Lauren at From Gate to Plate
- Bacon and Egg Breakfast Pretzels from Cindy at Cindy's Recipes and Writing
- Caramel Apple Pretzels from Wendy at A Day in the Life on the Farm
- Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love
- Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel
- Cinnamon Raisin Soft Pretzels from Heather at All Roads Lead to the Kitchen
- Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla
- Marble Chocolate Dipped Pretzels from Marissa at Rae Gun Ramblings
- Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy
- Pretzel Rolls with Caramel Dipping Sauce from Lauren at Sew You Think You Can Cook
- Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie
- Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go
- Sourdough Pretzels from Kelly at Passion Kneaded
- Spicy Cheddar and Jalapeno Pretzel Bites from Kimberly at Rhubarb and Honey
- Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz
And if you're looking for EVEN MORE pretzel recipes, check out my Pretzel-Perfect board on Pinterest!
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.