Ingredients
- All-purpose flour: 3 1/2 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 1/2 cups (105-115°F)
- Granulated sugar: 1 tablespoon
- Salt: 1 teaspoon
- Unsalted butter, melted: 2 tablespoons
- Baking soda: 1/2 cup
- Cinnamon sugar mixture: 1 cup (combined cinnamon and sugar)
Instructions
- Step 1: In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
- Step 2: Add melted butter and salt to the yeast mixture. Gradually add the flour, mixing until a soft dough forms.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Step 4: Preheat oven to 450°F (232°C). Bring 8 cups of water to a boil in a large pot. Stir in the baking soda.
- Step 5: Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape each rope into a pretzel shape.
- Step 6: Carefully drop each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper. Sprinkle with cinnamon sugar mixture and bake for 12-15 minutes, or until golden brown.
Notes
- Store cooled pretzels in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Reheat leftover pretzels in a 350°F (175°C) oven for a few minutes to restore their soft texture.
- Serve these warm pretzels with a cream cheese dip or a drizzle of melted butter for an extra indulgent treat.
- For a richer flavor, brush the boiled pretzels with melted butter before sprinkling them generously with the cinnamon-sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American