The Makeshift Chef: Cinnamon-sugar soft pretzel recipe

I loveeee soft pretzels (more than croissants I would say – it’s one of my favourite baked goods and doesn’t get enough attention). In the UK they aren’t as common as in America for example, with there being one main store that does them. However, faced with rising prices and shrinking pretzel sizes, I decided to take matters into my own hands. Turns out, making them at home is a breeze, and you can play around with sugars and flours you already have. This recipe, born out of cupboard leftovers uses many ingredients you will have at home and produced pretzels rivalling the store-bought experience. Embrace your inner makeshift chef, tweak the recipe with what you've got, and relish in your homemade pretzel victory! 

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Cinnamon-sugar soft pretzel

Ingredients (Metric)

Makes 6 traditional shaped pretzels

Pretzel dough:

·       235 ml milk

·       40 grams of unsalted butter

·       80 grams of sugar (I used 50/50 caster and light brown)

·       1 pack of fast-action yeast

·       5 grams or (1 tsp) of salt

·       390 grams of flour (I used self-raising and some 00' flour and it worked fine)

Baking soda solution:

·       50 grams of bicarbonate of soda/baking soda

·       500 ml of warm water

Topping:

·       30 grams of caster sugar

·       5 grams of ground cinnamon

·       30 grams of melted butter

Instructions

This recipe can be done by hand or with an electric mixer.

1. Gently heat the milk and butter in the microwave or on the hob.

2. Add sugar to the milk mixture and set aside.

3. In a bowl, combine flour, yeast, and salt (omit extra salt if using salted butter) and mix thoroughly.

4. Gradually add the warm milk mixture to the dry ingredients, forming a dough.

5. Knead the tacky dough by hand for 5-8 minutes or use an electric mixer with a dough attachment for approximately 5 minutes.

6. Shape the dough into a ball, place it in a greased bowl, and cover with clingfilm for 1 to 2 hours.

7. Preheat the oven to 210 degrees Celsius and line a baking sheet with parchment paper.

8. Dissolve bicarbonate of soda in warm water in a bowl for a golden crust and distinctive taste.

9. After 1 to 2 hours, punch down the dough, place it on a clean surface, shape into a log, and cut into 6 pieces.

10. Work on one piece at a time, keeping the rest covered in the bowl with clingfilm.

11. Roll each piece into a 30 cm rope and dip into the warmed bicarbonate water, or cut into pretzel bites first and then dip in the water if not wanting to make the traditional shape.

12. Shape the pretzel by forming a U-shape, crossing the ends, twisting, and pressing them into the bottom of the U.

13. Bake for 8 to 12 minutes until golden. While baking, mix cinnamon and sugar in a bowl.

14. Once done, brush with melted butter and sprinkle with the cinnamon sugar mixture.

Make-Ahead Instructions:

After rising, refrigerate the dough for up to three days or freeze for a few months. Thaw the frozen dough in the refrigerator before shaping and allow 30 minutes for the pretzels to puff up before dipping and baking.

Instructions with pictures

Steps 1 - 4

Gently heat the milk and butter, add sugar, and combine with flour, yeast, and salt in a bowl, gradually forming a dough.

Steps 5 - 10

Knead the tacky dough, then shape it into a ball, placing it in a greased bowl covered with clingfilm for 1 to 2 hours. After rising, punch down the dough, shape it into a log, cut into 6 pieces, and work on one piece at a time, keeping the rest covered.

Steps 11 - 14

Roll each piece into a 30 cm rope and dip in warm bicarbonate water, or cut into pretzel bites and dip in the warm water, bake for 8-12 mins until golden. Post-baking, brush with melted butter and sprinkle with the cinnamon-sugar mixture.