- 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
- 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.
- Savvy Tip: If you don’t have a stand mixer, you can knead the dough by hand on a floured surface!
- Transfer the dough to a well-greased bowl and cover loosely with plastic wrap. Allow to rise until doubled in size (about 1 hour).
- Preheat the oven to 450F. Grease a cookie sheet and set aside.
- In a large stockpot, bring the rest of the water and baking soda to a boil.
- 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.
- Boil each pretzel for 30 seconds. Use a slotted spatula to transfer the pretzel to the greased cookie sheet.
- Mix the remaining cinnamon and sugar together in a small bowl. Brush each pretzel with olive oil and sprinkle with the cinnamon mixture.
- 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
Coming up on Soft Pretzel Week:
- A savory pretzel recipe
- Brain Food 101: Why you need to boil the pretzels before baking
- Brain Food 101: The best way to freeze soft pretzels
Tell me: what else do you want to see on soft pretzel week? A step-by-step tutorial? Another recipe? A dipping sauce recipe? Tell me!