Description
These irresistibly sweet cinnamon sugar pretzels combine a soft, fluffy texture with a delightful cinnamon-sugar coating. Enhanced with strawberry jam and vanilla, they are perfect for sharing and enjoying as a warm, flavorful treat.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water (110°F, essential for activating yeast)
- 2 teaspoons dry active yeast (provides rise and fluffy texture)
- 2 tablespoons brown sugar (adds depth and moisture)
- 2 tablespoons melted butter (substitute coconut oil for dairy-free)
- ½ cup strawberry jam or puree (infuses sweetness and color)
- 1 teaspoon vanilla extract (elevates overall flavor)
- 3 cups all-purpose flour (creates structure)
- 1 teaspoon kosher salt (balances flavors)
Topping Ingredients
- ½ cup granulated sugar (sweetens the warm pretzels)
- 2 teaspoons ground cinnamon (provides classic taste)
- 2 tablespoons melted butter (for brushing after baking)
Additional
- 6 cups water (for boiling pretzels)
- 1 cup frozen or fresh strawberries (offers vibrant flavor; optional garnish or puree addition)
Instructions
- Activate Yeast: In a large bowl, combine 1 cup of warm water, 2 teaspoons dry active yeast, and 2 tablespoons brown sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Stir in 2 tablespoons melted butter, ½ cup strawberry jam or puree, and 1 teaspoon vanilla extract until the mixture is well combined.
- Form Dough: Gradually add 3 cups of all-purpose flour and 1 teaspoon kosher salt into the wet ingredients, mixing until a rough dough forms.
- Knead Dough: On a lightly floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the dough back into the bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape Pretzels: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into heart shapes and place them on a parchment-lined baking sheet.
- Boil Pretzels: Bring 6 cups of water to a boil. Drop each pretzel into the boiling water for 30 seconds, flipping halfway through. Remove and place back on the baking sheet.
- Bake: Preheat the oven to 425°F. Bake the boiled pretzels for 12-15 minutes, or until they turn a golden brown color.
- Prepare Topping: Mix ½ cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl.
- Brush and Coat: Brush the warm pretzels with melted butter, then roll them in the cinnamon sugar mixture until evenly coated.
- Cool and Serve: Allow pretzels to cool slightly on a wire rack and serve warm for the best flavor and texture.
Notes
- Ensure the water used to activate yeast is at 110°F to avoid killing the yeast.
- Strawberry jam or puree adds sweetness and a subtle fruity flavor but can be adjusted or omitted based on preference.
- Substitute melted butter with coconut oil for a dairy-free version.
- Boiling pretzels briefly before baking gives them the characteristic chewy texture.
- These pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
