Cinnamon-Raisin Soft Pretzels |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 14 |
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I came up with this recipe after sampling pretzels at a Pennsylvania Dutch farmer's market. They're a nice morning treatquicker than cinnamon rolls and easy for kids to eat. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
2 tablespoons brown sugar |
1 teaspoon salt |
2 cups cake flour |
2 to 2-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup raisins |
2 tablespoons baking soda |
2 cups hot water (120° to 130°) |
3 tablespoons butter, melted |
3/4 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope.
3. In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400° for 15 minutes or until golden brown.
4. Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm. Yield: 14 pretzels.
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