So this beginning is the part where I tell you a story about this cinnamon sugar pretzels recipe and how we decided to make it and it’s all very interesting and witty and a little peak into life around here so that you realize you’re not the only one who sometimes makes pretzels from scratch and crochets your own pillows but also no one in your house has clean underwear and you can’t remember when you last vacuumed the floor.
There are three days left of school and the kids aren’t the only ones who have end-of-the-year-itis and I’m tired of…you know…writing English and stuff.
I will say that we stuffed our faces with these pretzels. And that the kids and I fought each other like feral cats for the last one. They were that yummy. And they use my trusty breadmaker. Try ’em.
- 2 c bread flour
- 1 1/2 tsp active dry yeast
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 c water
- 2 Tb sugar
- 1 Tb cinnamon
- 1/4 c melted butter
- Combine bread flour, yeast, salt, sugar, and water in breadmaker.
- Turn to "dough" setting and start.
- Check mixture after 10 min to make sure it's forming a ball of dough -- if mix is too crumbly, add water. If mix is too wet and gloppy, add more bread flour. Allow dough cycle to finish (approx 90 minutes).
- When dough is finished, remove and separate into 12 equal parts.
- Preheat oven to 450 degrees.
- Roll each part into a long, thin rope and place on cookie sheet.
- Bake for 12-15 minutes, until pretzels are light brown.
- While pretzels are baking, mix cinnamon and sugar in small bowl and melt butter in a separate bowl.
- Remove pretzels from oven, and cool slightly.
- Brush pretzels with melted butter and sprinkle with cinnamon topping.