Sweet Cinnamon Pretzels

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 581
• Protein: 11 g
• Carbs: 93 g
• Fat: 17 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 166.7 ml Whole milk ( lukewarm )
• 13.3 g Fresh baker's yeast
• 66.7 g Minimum butter sweet ( divided )
• 100 g White sugar ( divided )
• 0.7 pinch Fleur de sel
• 26.7 g Baking soda
• 0.7 L Mineral water
• 0.7 piece Egg ( beaten )
• 1.3 tbsp Cinnamon powder

Instructions

1. Activating the yeast

   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. Kneading the dough

   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. First rise

   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. Shaping the pretzels

   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. Poaching bath

   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. Baking

   Brush the pretzels with beaten egg. Bake at 200°C until the crust is deep brown and glossy.

7. Final coating

   Melt the remaining butter. Brush the warm pretzels and immediately roll them in the white sugar and cinnamon mixture so it sticks well.

Chef's tips

• 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.

Storage

Best eaten the same day to keep the sugar crunch. Otherwise, reheat for 30 seconds in a hot oven.