Cinnamon Sugar Soft Pretzels

Ingredients

• 3 tablespoon granulated sugar
• 1 tablespoon active dry yeast (just over 1 packet)
• 1 1/2 cups warm water
• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 3 tablespoons cinnamon
• 1/4 cup extra virgin olive oil, plus extra for brushing and the pan
• 10 cups water
• 2/3 cup baking soda

Instructions

1. Combine the 1 1/2 cups of water, 1 tablespoon of sugar and yeast in the bowl of a stand mixer. Once the yeast is foamy (approximately 3-5 minutes), add the flour, 2 teaspoons of salt, 1 tablespoon of cinnamon and the 1/4 cup of olive oil. Using the dough hook attachment, knead 5-6 minutes, or until the dough forms a smooth ball that pulls away from the sides of the bowl.
2. Savvy Tip: If you don’t have a stand mixer, you can knead the dough by hand on a floured surface!
3. Transfer the dough to a well-greased bowl and cover loosely with plastic wrap. Allow to rise until doubled in size (about 1 hour).
4. Preheat the oven to 450F. Grease a cookie sheet and set aside.
5. In a large stockpot, bring the rest of the water and baking soda to a boil.
6. Meanwhile, divide the dough into 8 pieces. Roll each piece into a 3/4″-thick long rope, curve into a U-shape, then cross the ends over to create the traditional pretzel shape.
7. Boil each pretzel for 30 seconds. Use a slotted spatula to transfer the pretzel to the greased cookie sheet.
8. Mix the remaining cinnamon and sugar together in a small bowl. Brush each pretzel with olive oil and sprinkle with the cinnamon mixture.
9. Bake at 450F for 13-16 minutes, or until the surface is browned and starts to crackle. Immediately transfer to a cooling rack, and allow to cool at least partially before serving.

Make Ahead and Storage