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To make your cinnamon sugar pretzel knots, gather these items: - 1 ½ cups warm water (between 110°F and 115°F) - 2 tablespoons granulated sugar - 2 ¼ teaspoons active dry yeast - 4 cups all-purpose flour - 1 teaspoon salt - ½ cup baking soda - 1 large egg, beaten (for egg wash) - ½ cup unsalted butter, melted (for brushing) - ½ cup granulated sugar (for coating) - 2 teaspoons ground cinnamon (for coating) Accurate measuring is key for great results. Use dry measuring cups for flour and sugar. For liquids, use a liquid measuring cup. Always level off flour and sugar with a straight edge. If you have a kitchen scale, it helps to weigh flour for best accuracy. If you need to swap ingredients, here are some ideas: - For gluten-free pretzels, use a gluten-free flour blend. - If you run out of unsalted butter, use vegetable oil or margarine. - For a dairy-free option, substitute with coconut oil or a dairy-free butter alternative. These substitutions still give you tasty pretzel knots. Enjoy the fun of baking! {{ingredient_image_2}} To start, combine 1 ½ cups of warm water (110°F to 115°F), 2 tablespoons of sugar, and 2 ¼ teaspoons of active dry yeast in a large bowl. Stir gently. Let it sit for about 5 minutes. You want to see bubbles forming. This shows the yeast is alive and ready to work. Next, add 4 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Mix until a shaggy dough forms. Then, move the dough to a floured surface. Knead it for 5 to 7 minutes. The dough should feel smooth and elastic. This step is key for a good texture. After kneading, place the dough in a greased bowl. Cover it with a clean towel. Let it rise in a warm spot for about 1 hour. It should double in size. Once risen, punch it down to release air. Divide the dough into 12 pieces. Roll each piece into a long rope, about 24 inches. Shape each rope into a knot. Now, boil 10 cups of water with ½ cup of baking soda in a large pot. Carefully drop each knot into the boiling water for 30 seconds. Use a slotted spoon to take them out. Place the knots on a lined baking sheet, leaving space between them. Preheat your oven to 425°F. Brush the top of each knot with a beaten egg for a shiny finish. In a small bowl, mix ½ cup of sugar with 2 teaspoons of ground cinnamon. Sprinkle this mix over the knots. Bake them for 12 to 15 minutes. Look for a golden brown color. When done, brush the knots with melted butter for extra flavor. Enjoy your warm, sweet pretzel knots! To get that perfect chewy bite in your pretzel knots, focus on the boiling step. After you shape the knots, drop them into boiling water mixed with baking soda. This step helps create a chewy crust. Make sure the water is at a gentle boil. If it's too low, the knots won't cook right. If too high, they might fall apart. A 30-second dip is just right. To achieve a stunning glossy finish, use a simple egg wash. Beat one large egg and brush it over the tops of your pretzel knots before baking. This gives them a shiny look and helps the cinnamon sugar stick better. It also enhances the golden color as they bake. Don't skip this step if you want your knots to shine. If you have any leftover pretzel knots, store them properly to keep them fresh. Place them in an airtight container at room temperature. They’ll stay good for about two days. If you want to save them longer, freeze them. Wrap each knot tightly in plastic wrap and then place them in a freezer bag. When you're ready to eat them, just reheat them in the oven or microwave. Enjoy your tasty snack later! Pro Tips Use Fresh Yeast: Always check the expiration date on your yeast packet. Fresh yeast will rise better and give your pretzels the perfect texture. Knead Properly: Make sure to knead your dough until it’s smooth and elastic. This develops the gluten, which is essential for that chewy pretzel texture. Boiling is Key: Don’t skip the boiling step! This helps to create the signature chewy crust that pretzels are known for. Customize Toppings: Feel free to experiment with different toppings like coarse sea salt, chocolate sprinkles, or even a drizzle of caramel for a sweet twist! {{image_4}} You can make your pretzel knots even better by adding flavored cream cheese dips. I love mixing cream cheese with other flavors. For example, try mixing cream cheese with: - Maple syrup - Honey - Vanilla extract - Chopped fruit like strawberries or blueberries Blend these in a bowl until smooth. Serve your warm pretzel knots with these dips for extra fun! While cinnamon sugar is classic, you can switch it up. Here are some tasty ideas for different coatings: - Melted chocolate: Dip the pretzel knots in chocolate after baking. - Sprinkles: Add colorful sprinkles for a festive look. - Powdered sugar: Dust with powdered sugar for a sweet twist. - Spicy sugar: Mix sugar with cayenne for a spicy kick. Experiment with these coatings to find your favorite! Want to enjoy these pretzel knots gluten-free? You can! Use gluten-free flour in place of all-purpose flour. Just make sure it’s a 1:1 baking blend. Follow the rest of the recipe as usual. You’ll still get that chewy texture and a delicious flavor! To keep your cinnamon sugar pretzel knots fresh, store them in an airtight container. This helps maintain their soft texture and sweet flavor. You can leave them at room temperature for up to two days. For longer storage, move them to the fridge. Just remember, they may become slightly firmer after chilling. When you're ready to enjoy your pretzel knots again, simple reheating brings back their warmth. Preheat your oven to 350°F (175°C). Place the knots on a baking sheet and cover them loosely with foil to prevent over-browning. Heat for about 5-10 minutes until warm. This keeps them soft and tasty. If you want to save some pretzel knots for later, freezing is a great option. Allow them to cool completely first. Then, wrap each knot tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight and follow the reheating instructions. Enjoy your delicious snack anytime! To make pretzels soft inside, you must boil them in a baking soda solution. This step is key. The baking soda reacts with the dough, creating a chewy texture. Boil each knot for about 30 seconds before baking. This quick dip helps achieve the perfect softness. Yes, you can prepare the dough ahead of time. After kneading, let it rise as usual. Then, cover it tightly and store it in the fridge. You can keep it there for up to 24 hours. When ready, let it come to room temperature before shaping and boiling. I love serving cinnamon sugar pretzel knots with a few tasty dips. Cream cheese is a great choice. You can also try sweet frosting for a fun twist. If you want something savory, a cheese dip works well too. These dips enhance the flavor and make the snack even more enjoyable. In this article, I shared how to make tasty pretzel knots from start to finish. We explored the key ingredients, measuring tips, and substitutions. The step-by-step instructions helped you activate yeast, knead the dough, and bake. I provided tips for a chewy texture and a glossy finish, plus ways to store and reheat your knots. I also shared fun variations, like dips and gluten-free options. Now, with these tips in hand, you can create your own perfect pretzel knots and enjoy them fresh. Happy baking!

Cinnamon Sugar Pretzel Knots

Deliciously soft and chewy pretzel knots coated in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups warm water (between 110°F and 115°F)
  • 2 tablespoons granulated sugar
  • 2.25 teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 cup baking soda
  • 1 large egg, beaten (for egg wash)
  • 0.5 cup unsalted butter, melted (for brushing)
  • 0.5 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions
 

  • Start by combining the warm water, 2 tablespoons of granulated sugar, and active dry yeast in a large mixing bowl. Stir gently to ensure the yeast dissolves, then let the mixture sit for approximately 5 minutes until it becomes frothy, indicating that the yeast is activated.
  • Gradually add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough begins to form. Transfer the dough to a lightly floured surface, and knead it for about 5-7 minutes, or until it becomes smooth and elastic.
  • Prepare a greased bowl and place the kneaded dough inside. Cover it with a clean kitchen towel, and set it in a warm place to rise for about 1 hour, or until it has doubled in size.
  • While the dough is rising, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  • In a large pot, bring 10 cups of water and the baking soda to a gentle boil. This step is crucial, as it creates the chewy texture characteristic of pretzels.
  • Once the dough has risen, punch it down to release any trapped air. Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 24 inches in length, and shape each rope into a twisted knot.
  • Carefully drop each pretzel knot into the boiling water for 30 seconds. Using a slotted spoon, remove the knots and place them on the prepared baking sheet, ensuring they are spaced apart.
  • Brush the tops of the pretzel knots generously with the beaten egg for a glossy finish. Combine the ½ cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl, then sprinkle this mixture evenly over the knots.
  • Bake the pretzel knots in the preheated oven for 12-15 minutes, or until they attain a beautiful golden brown color.
  • When the knots are finished baking, remove them from the oven and brush them with melted butter for added richness and shine.

Notes

Serve warm with extra cinnamon sugar and a dipping sauce.
Keyword cinnamon sugar, pretzel, snack