Home Bread-Bakers v114.n043.2
[Advanced]

Cinnamon Sugar Pretzel Knots

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 28 Oct 2014 11:24:29 -0700
v114.n043.2
* Exported from MasterCook *

                     Bread, Cinnamon Sugar Pretzel Knots

Recipe By     :
Serving Size  : 15    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Pretzels:
    1 1/2           cups  warm water -- about 85F
    1 1/4      teaspoons  active dry yeast
    2        tablespoons  brown sugar
    1           teaspoon  ground cinnamon
    1           teaspoon  salt
    2               cups  bread flour
    1                cup  all-purpose flour -- to 2C
                          Water Bath:
    2               cups  warm water -- about 85F
    2        tablespoons  baking soda
                          Topping:
       1/4           cup  butter
    1                cup  granulated sugar
    1         tablespoon  ground cinnamon

Pretzels are best eaten the day they are made.

You can cover and chill the dough after it has risen.  Can be 
refrigerated for up to 2 days after made.  Make sure you leave extra 
room in your container because the dough will continue to rise.

There is no butter or oil in the dough.  The pretzels are still 
really soft, and it means that you can save the butter for the 
outside.  These pretzels are dipped in the water bath, not 
boiled.  The dipping method leaves the outside to have a little chew 
but still be fairly soft.  When pretzels are boiled the crust is 
harder then with dipping them as in this recipe.


In the bowl of a stand mixer fitted with a paddle attachment (or in a 
lg bowl if mixing by hand), stir together warm water, yeast, and 
brown sugar.  Let yeast mixture stand for 5-20 min or until foamy.

Once the yeast is foamy, stir in cinnamon, salt, and bread flour.

Stir in all-purpose flour 1/2C at a time until dough comes 
together.  Dough will be a little sticky.  If you touch the dough, it 
should pull with your finger but shouldn't come off on your finger.

Cover the dough with plastic wrap, and let it rise for about 1 1/2 hr 
or until doubled.

Toward the end of the rising time, preheaat oven to 425F.  Line 
baking sheets with parchment paper or silicone baking mats and spray 
with nonstick cooking spray.

To prepare the water bath, stir together remaining 2C warm water and 
2T of baking soda in a med bowl.

Shape dough into knots, bites, or other desired shape.

Submerge dough in waterbath, and then place dough on prepared baking sheets.

Bake for 8-10 min for a 2" knot.

Toward the end of the baking time, melt butter in a small dish.

In a separate small dish, stir together sugar and cinnamon.

Remove pretzels from oven.

Immediately dip pretzels in melted butter and then into cinnamon sugar mixture.

Place on wire rack to cool.

Description:
    "These cinnamon sugar pretzels are pretty much amazing.  They're 
bread dipped in butter and rolled in cinnamon sugar."
Source:
    "Ihearteating.com"
S(Internet address):
    "ihearteating.com/2013/04/24/cinnamon-sugar-pretzel-knots/"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 182 Calories; 3g Fat (17.1% 
calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 
8mg Cholesterol; 680mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 1 Other Carbohydrates.