Ingredients
The following ingredients have 12 Servings
- 1 1/2 cups warm water
- 1 Tbs white sugar
- 1 1/2 tsp salt
- 1 Tbs active dry yeast
- 4-4 1/2 cups all purpose flour
- 4 Tbs melted butter
- 2 Tbs brown sugar
- 1/2 Tbs cinnamon
- 9 cups water
- 2/3 cup baking soda
- 1 large egg
- 1 tbs water
- 4 Tbs melted butter
- 1/2 cup white sugar
- 1 Tbs cinnamon
- 4 ounces softened cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla
Instruction
- In a mixer with dough hook, combine warm water, white sugar, salt, and yeast. Mix for about 10 seconds.
- Let sit for 5 minutes to proof yeast. Make sure the yeast is bubbly. If it doesn't start again. Your water should be warm, not hot, as hot can kill the yeast.
- Slowly add in flour and butter while mixer is going.
- When dough starts to pull away from the sides, you have enough flour
- Let knead for 5-7 minutes. This is very important as it gives the gluten a chance to activate. So set a timer. The dough should all be in one ball, and the sides should be clean.
- Take dough out of mixing bowl, coat in olive oil and return to mixing bowl, cover and let rise until double (Approx 1 hr in warm kitchen)
- Once risen, mix the brown sugar and cinnamon together, and using your mixer with hook, swirl it through the dough (Should look marbled)
- Preheat oven to 450 degrees F
- In a large pot bring 9 cups of water and 2/3 cup baking soda to a boil
- While waiting for it to boil, separate dough into 12 equal pieces, and roll into pretzel twists
- Once boiling, drop twists, one at a time into boiling water for 30 seconds.
- Remove and place on a parchment lined baking sheet
- Mix up egg wash by whisking together 1 large egg and water, brush over the top of the pretzels
- Bake at 450 for 11-12 minutes
- Remove from baking tray to cooling rack, while cooling, mix together sugar and cinnamon, and melt butter
- Dip pretzels in melted butter (or brush it over the top), and dip in cinnamon and sugar mixture
- Mix up frosting and use it as a dip. Enjoy!
