Snacking is serious business at our house. If you look in the pantry at any given time, you will usually find at least two different kinds of pretzels. From rods to twists to nuggets, my son and I are obsessed with pretzels. When we get home after school/work, our pre-dinner snacking involves pretzels and slices of cheddar. I have to be careful not to fill up on too much, or I won’t have room for the actual meal.
I am no stranger to baking soft pretzels from scratch. Classic salt is my topping of choice, but this time I tried a new recipe—cinnamon sugar whole-wheat pretzels. They weren’t overly sweet, so they were more appropriate for breakfast or an afternoon treat rather than full-on dessert. They are best eaten warm from the oven right after they have been dusted in a shower of cinnamon and granulated sugar.
Whole-Wheat Cinnamon Sugar Pretzels
Adapted from Baked Elements by Matt Lewis & Renato Poliafito
Makes 10 pretzels
For pretzel dough
1 packet dry active yeast
1 tablespoon plus 1 teaspoon honey
1 cup warm water
1-1/2 cups bread flour
1-1/2 cups whole-wheat flour
1/4 teaspoon salt
1 ounce (1/4 stick) unsalted butter, cool but not cold, cut into 1/2-inch cubes
2 tablespoons canola oil
Non-stick cooking spray
1/3 cup baking soda
For cinnamon sugar
1/4 cup granulated sugar
3 teaspoons ground cinnamon
Pinch of salt
3 tablespoons butter, melted
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, honey and water. Let stand until foamy, about 8-10 minutes.
In a large bowl, combine the bread flour, whole-wheat flour and salt. Use your fingertips to rub the butter into the mixture until it has the consistency of coarse sand. Add the dry ingredients to the wet ingredients, and beat on low speed until combined. Increase the speed to medium, and beat until the dough is smooth and elastic. Remove the dough from the bowl and pour in the canola oil. Place the dough back in the bowl and coat it in oil. Cover and let the dough rise until it doubles in volume, about 1 hour.
Preheat the oven to 475 degrees F. Grease 2 sheet pans with non-stick cooking spray.
Cut the dough into 10 equal pieces. Roll each piece into a rope about 18 inches long, and then twist into a pretzel shape. Place the pretzels on the prepared sheet pans.
Bring a large pot of water to a boil. Carefully add the baking soda. The water will bubble and foam. Boil each pretzel, 1 minute per side. Remove with a spatula and place on the sheet pans.
Bake the pretzels, one pan at a time, until they are deep golden brown, about 12-15 minutes.
For the cinnamon sugar, combine the sugar, cinnamon and salt in a shallow bowl. Brush the warm pretzels with melted butter and generously sprinkle with cinnamon sugar. The pretzels are best served the day they are baked.