Ingredients
The following ingredients have 34 Servings
- ¼ oz packet dry active yeast
- 2 tsp sugar
- 1 cup warm water
- 1/8 tsp salt
- 3 cups all-purpose flour ((plus more for surface))
- 2 Tbsp unsalted butter
- 1/2 cup white granulate sugar
- 1 tsp cinnamon
- __
- 1 Tbsp baking soda
- Pot of water
- __
- 3/4 cup white granulated sugar
- 2 tsp cinnamon
- Cinnamon Dip:
- 8 oz cream cheese (softened)
- 1/4 cup vanilla yogurt
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instruction
- Mix yeast and 2 tsp of sugar in a medium bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
- Mix flour, 1/2 cup sugar and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
- Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic. Let rise for 30-45 minutes in a dry, warm place.
- Divide dough in smaller, manageable pieces. Roll each piece into about 1 inch thick rope. Cut the rope into about 1-inch pieces. Rolls them into balls.
- Mix 3/4 cup of sugar and 2 tsp cinnamon in a shallow bowl until completely combined.
- Roll each dough ball in cinnamon sugar mixture.
- Place rolls to a baking sheet lined with parchment paper and lightly greased (you may need 2 or 3 baking sheets). Let rest for 20 minutes in a dry, warm place.
- Preheat oven to 450 degrees.
- Bring a medium pot of water to a boil and add baking soda, stir well. Boil pretzel rolls in batches until puffed, about 30-45 seconds.
- Take out onto a paper towel, roll generously in cinnamon sugar mixture and return to baking sheet, leaving about 2 inches between the rolls. (You may need more than one baking sheet.)
- Bake until golden brown, 7-8 minutes.
