Sweet Cinnamon Pretzels
Ingredients
- 333.3 gWheat flour (sifted)
- 166.7 mlWhole milk (lukewarm)
- 13.3 gFresh baker's yeast
- 66.7 gUnsalted butter (divided)
- 100 gWhite sugar (divided)
- 0.7 pinchFleur de sel
- 26.7 gBaking soda
- 0.7 LMineral water
- 0.7 pcEgg (beaten)
- 1.3 tbspCinnamon powder
Method
A supple, elastic brioche dough that springs back when touched. After baking, the amber crust is brushed with butter and coated in cinnamon sugar that crunches with every bite.
- 1
In the mixer bowl, dissolve the fresh yeast in warm whole milk. Let it sit for 10 minutes until small bubbles appear on the surface.
- 2
Add the wheat flour, white sugar, and sea salt. Knead at low speed. When the dough starts to pull away from the sides, incorporate 60g of unsalted butter. The dough should become smooth, shiny, and elastic.
- 3
Cover with a damp cloth. Let it double in size in a warm place. The dough should be puffy and soft to the touch.
- 4
Degas the dough. Divide into portions. Roll each piece into a long, thin rope. Form a U shape, twist the ends twice, and fold them back onto the base to achieve the traditional shape.
- 5
Bring mineral water to a boil with baking soda. Submerge each pretzel for 30 seconds. They should rise to the surface and puff up slightly. Drain on a baking sheet.
- 6
Brush the pretzels with beaten egg. Bake at 200°C until the crust is deep brown and glossy.
- 7
Melt the remaining butter. Brush the warm pretzels and immediately roll them in the white sugar and cinnamon mixture so it sticks well.
Frequently asked questions
How do you get this dish right?
- The baking soda bath is essential for that signature dark crust and unique flavor.
- Don't let the pretzels cool down before tossing them in sugar, or it won't stick.
How long does this dish keep?
Best eaten the same day to keep the sugar crunch. Otherwise, reheat for 30 seconds in a hot oven.
