I love going to the mall and getting sweet cinnamon and sugar pretzels (probably the only thing I like about the mall these days). An of course sweet pretzels are best dipped in sweet cream cheese frosting, so to make it easier to dip I make pretzel sticks instead of the traditional knot shape.
This soft pretzel recipe is actually amazing as traditional pretzels, wrapped around a hot dog or mixed/topped with a ton of other flavors. But you know me, I love sweets so this is my go to version.
- 1 C whole milk warmed
- 1 1/4 tsp active dry yeast
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1 Tbsp oil
- 2 3/4 cups all-purpose flour
- 1/4 cup baking soda
- 8 oz full fat cream cheese softened
- 1/4 C butter softened
- 1/2 tsp vanilla
- 2 C powdered sugar
- In your mixer add the yeast, sugar and the milk, let sit for 5 mins
- Add the salt and oil and mix
- Add the flour, 1 C at a time and mix
- Now knead it with the dough hook until the dough is quite smooth and springy -- about 5
- If the dough seems too dry or moist as you're kneading it, add a tiny bit more warm milk or flour as needed.
- Oil a bowl and place the dough inside, cover it with a towl, and let rise in a warm place until it's more or less doubled in size, about an hour.
- roll out the dough and cut into strips
- twist the strips and set on parchment paper, let rise for 30 mins
- heat the oven to 475 F
- in a wide pot, bring 12 cups of water to a boil
- add 1/4 cup baking soda.
- Drop 3 or 4 pretzels at a time into the boiling water, boil for 1 minute, then fish them with a slotted spoon or skimmer and lay them on the baking sheet (on parchment paper or silpat mats).
- bake them for around 12 minutes, they should be deeply golden and dry to the touch when they're done.
- let cool a bit then dip the sticks in melted butter, shake off the excess
- dip in a sugar cinnamon mixture, serve with frosting
- beat the cream cheese, butter and vanilla
- slowly add the powdered sugar until it's the thickness you want.
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