Sweet Cinnamon Pretzel Twists made with a cinnamon pretzel dough, shaped into fun-to-eat twists, then sprinkled with coarse sugar before baking to a deep golden brown.
Today’s post is sponsored by Red Star Yeast. I transformed Red Star’s traditional pretzel recipe into fun, sweet Cinnamon Pretzel Twists. The Red Star Yeast website has an extensive collection of great yeast recipes.
Red Star Quick Rise Yeast is the secret to making the cinnamon pretzel dough rise faster. You’ll be eating fresh, hot pretzels in about an hour.
The dough is really easy to work with. I used a Silicone Pastry Mat to roll out my dough into ropes, but a lightly flour countered will work as well.
Once you have the two pieces of dough twisted together, drop the twist into a pot of gently simmering water mixed with baking soda. Boiling the dough before baking it gives it that chewy pretzel texture.
It helps the pieces stay twisted if you put them in the water as soon as they’re twisted. After you’ve boiled them, and put them on the baking sheet, you can adjust the twists as well.
Egg washing the pretzel twists before you add the sugar, helps glue the sugar to the pretzel. I used some coarse cane sugar that my husband bought in the Hispanic section of the grocery store. You could also use sugar in the raw or pearl sugar.
I served the pretzels with a homemade cinnamon dulce de leche. You could also buy dulce de leche at the grocery store, warm it up and add cinnamon to taste.
My husband said these Cinnamon Pretzel Twists tasted like cinnamon roll pretzels. Next time I make them, maybe I’ll serve them with a cream cheese icing instead. Or even better, make two dips.
- 3 cups bread flour
- 1 tablespoon sugar
- 1 tablespoon ground cinnamon
- 2 1/4 teaspoons (1 package) Red Star Quick Rise or Platinum Yeast
- 1/2 teaspoon salt
- 1 cup water
- 2 tablespoons vegetable oil
- 1 egg
- 3 tablespoon coarse cane or pearl sugar
- In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, cinnamon, yeast, and salt.
- In saucepan or microwave safe dish, heat water and oil until warm (120° - 130°).
- Add liquids to flour mixture. Blend at low speed until moistened. Beat 4 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
- Preheat oven to 450°. In a 3-quart saucepan, bring 8 cups water and 1/3 cup baking soda to a simmer.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 6 pieces. Roll into 20-inch ropes. Cut each rope in to 2 pieces - now you'll have 12 pieces.
- Roll each piece into a 20-inch rope, cut the rope in half and twist the two pieces together and pinch the ends together. Add twist to the simmering water and cook 10 seconds on each side. Remove with slotted spoon. Place on greased or Silpat line cookie sheet. Repeat with remaining dough.
- Beat egg in a small bowl with 1 teaspoon water. Brush the egg wash over the tops of the pretzel twists. Sprinkle a thin layer of coarse sugar on top.
- Bake for 10 minutes until deep golden brown.
Serve warm with cinnamon dulce de leche for dipping, optional.