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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