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To make these tasty pretzel knots, gather these items: - 2 ½ cups all-purpose flour - ¼ cup granulated sugar - 1 teaspoon salt - 1 packet (2 ¼ teaspoons) active dry yeast - 1 cup warm water (110°F) - 2 tablespoons unsalted butter, melted - ¼ cup baking soda - 1 large egg, beaten (for egg wash) - 2 tablespoons ground cinnamon - ½ cup brown sugar - Coarse sea salt, for sprinkling Using precise measurements ensures great results. Make sure to: - Use a measuring cup for flour, leveling it off for accuracy. - Warm the water to about 110°F. This helps activate the yeast. - Measure the sugar and salt carefully. Too much or too little can affect taste. Want to elevate your pretzel knots? Consider these options: - Add vanilla extract for a sweet hint. - Include nutmeg for a warm, spiced flavor. - Experiment with different sugars, like coconut sugar, for unique tastes. - Top with a drizzle of icing or serve with dipping sauces like caramel or chocolate. Start by mixing warm water and yeast in a small bowl. Let it sit for about 5 minutes. This helps the yeast activate. You want it to get frothy. In a large bowl, whisk together the flour, sugar, and salt. Then, add the melted butter and the frothy yeast mix. Stir until a dough forms. Knead the dough on a floured surface for 5 to 7 minutes. It should feel smooth and elastic. Place it in a greased bowl and cover it with a damp cloth. Let it rise in a warm spot for about 1 hour or until it doubles in size. Once the dough rises, punch it down gently. Divide it into 8 equal pieces. Roll each piece into a long rope, about 20 inches long. Now, twist each rope into a knot shape. Make sure the ends are tucked under nicely. This gives the pretzels their classic look. Place the shaped knots aside on a floured surface while you prep for boiling. In a large pot, bring about 4 cups of water to a boil. Add the baking soda carefully. This step is key for that chewy texture. Drop each pretzel knot into the boiling water for 30 seconds. Then, remove them and place them on a lined baking sheet. Brush each knot with the beaten egg for a nice shine. In a small bowl, mix ground cinnamon and brown sugar. Sprinkle this mix generously over the pretzels. Bake them in a preheated oven at 425°F for 12 to 15 minutes. Look for a golden brown color. Once they are done, sprinkle coarse sea salt on top while they are still warm. Enjoy the sweet and salty goodness! To get the right dough, start with warm water at 110°F. This temperature wakes up the yeast. After mixing, knead the dough for about 5-7 minutes. It should be smooth and elastic. If it feels sticky, add a little more flour, but don’t overdo it. The goal is a soft, pliable dough. Let it rise in a warm spot, and it should double in size. Boiling your pretzel knots is key to their texture. Use a large pot with at least 4 cups of water. Add ¼ cup of baking soda once the water is boiling. This step gives pretzels their shiny crust. Drop each knot into the water carefully. Let them boil for 30 seconds. This short boil helps form a crisp outer layer while keeping the inside soft. For that bakery-style look, brush the pretzels with a beaten egg before baking. This gives them a beautiful, shiny finish. Don’t forget to sprinkle the cinnamon and brown sugar mix generously on top. You can add coarse sea salt right after baking for an extra crunch. For a fun touch, serve your pretzel knots on a wooden board with a dip like cream cheese frosting or chocolate sauce. This not only looks great but also enhances the flavor! {{image_2}} You can change the flavor of your pretzel knots easily. For a chocolate twist, add cocoa powder to the dough. Mix in chocolate chips before shaping the knots. If cheese is your thing, use cheddar or mozzarella. Add shredded cheese to the dough or sprinkle it on top before baking. These small changes can make a big difference! Want to make gluten-free pretzel knots? Use a gluten-free flour blend instead of all-purpose flour. Look for blends that work well for baking. You may need to adjust the liquid in the recipe. Make sure to add a binding agent like xanthan gum. This will help give the pretzels a nice texture! Seasonal flavors can add fun to your pretzel knots. For fall, try adding pumpkin spice to the cinnamon sugar mix. Just mix cinnamon with nutmeg, ginger, and allspice. You can also add pumpkin puree to the dough for a richer flavor. These seasonal twists will keep your pretzels exciting all year long! To keep your pretzel knots fresh, store them in an airtight container. This helps maintain their soft texture. You can keep them at room temperature for up to two days. If you want to save them longer, refrigerate them. Just wrap them tightly in plastic wrap first. When you're ready to enjoy your pretzel knots again, reheating is easy. Preheat your oven to 350°F (175°C). Place the knots on a baking sheet. Heat them for about 5-7 minutes. This method restores their soft, warm goodness. You can also use a microwave, but they may lose their crispiness. Heat them in 15-second bursts until warm, but check often. You can freeze pretzel knots for later use. Allow them to cool completely first. Then, wrap each knot in plastic wrap. Place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. To enjoy, thaw them in the fridge overnight. Reheat them as mentioned above for the best taste and texture. These pretzel knots are "bakery-style" because of their fluffy texture and rich flavor. The dough has a perfect balance of sweetness from granulated sugar and brown sugar. The addition of cinnamon gives them warmth and a cozy taste. Boiling the pretzels in baking soda water helps create a chewy crust, just like the ones from your favorite bakery. This method makes them golden brown and adds a nice shine. When you top them with coarse sea salt, you get that classic sweet and salty combo. Yes, you can make the dough ahead of time! After kneading, place the dough in a greased bowl and cover it. You can store it in the fridge for up to 24 hours. When you are ready to bake, let the dough sit at room temperature for about 30 minutes. This will help it rise better. If it has not doubled in size, give it more time. Making dough ahead saves you time and allows you to enjoy fresh pretzel knots later. If your pretzel knots don't rise, it may be due to inactive yeast. Always check the yeast by mixing it with warm water. If it doesn't froth, it’s no longer good. Another reason may be the temperature. Make sure your dough rises in a warm area. If it is too cold, it won’t rise well. If your dough doesn’t rise, give it more time. Patience is key! If all fails, you can still bake them, but the texture will be denser. In this blog post, we covered how to make perfect pretzel knots. We discussed the ingredients needed and their measurements. I provided step-by-step instructions for preparation, shaping, boiling, and baking. You also learned tips for texture and storage options for your pretzels. Remember, variations like cheese or gluten-free options can add fun. Enjoy making and sharing these tasty treats. With practice, your pretzel knots will become a favorite for everyone. Dive in, and have fun with your baking journey!

Bakery-Style Cinnamon Sugar Pretzel Knots

Indulge in homemade bliss with Bakery-Style Cinnamon Sugar Pretzel Knots! These deliciously twisted treats are easy to make and perfect for any occasion. With just a handful of ingredients, you'll whip up soft pretzel knots coated in sweet cinnamon sugar and a sprinkle of sea salt. Click to explore the recipe and start your baking adventure today! #CinnamonSugarPretzels #BakingRecipes #HomemadeTreats #SnackIdeas
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Ingredients
  

2 ½ cups all-purpose flour

¼ cup granulated sugar

1 teaspoon salt

1 packet (2 ¼ teaspoons) active dry yeast

1 cup warm water (110°F)

2 tablespoons unsalted butter, melted

¼ cup baking soda

1 large egg, beaten (for egg wash)

2 tablespoons ground cinnamon

½ cup brown sugar

Coarse sea salt, for sprinkling

Instructions
 

In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

    In a large mixing bowl, whisk together the flour, granulated sugar, and salt.

      Add the melted butter and the frothy yeast mixture to the dry ingredients. Stir until a dough begins to form.

        Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.

          Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.

            Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

              Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 20 inches long) and twist it into a knot shape.

                In a large pot, bring about 4 cups of water to a boil and add the baking soda.

                  Carefully drop each pretzel knot into the boiling water for 30 seconds, then remove and place them on the prepared baking sheet.

                    Brush each pretzel knot with the beaten egg to give them a shiny finish.

                      In a small bowl, mix together the ground cinnamon and brown sugar. Sprinkle this mixture generously over each pretzel.

                        Bake in the preheated oven for 12-15 minutes or until golden brown.

                          Remove from the oven and sprinkle with coarse sea salt while they are still warm.

                            Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                              - Presentation Tips: Arrange the pretzel knots on a wooden board or platter with a small bowl of cream cheese frosting or chocolate sauce for dipping. Dust with additional cinnamon sugar for a delightful finishing touch!