Pretzel ▢2 cup all-purpose flour ▢2 tsp sugar ▢3/4 cup warm water ▢1 tsp dry active yeast ▢1/4 tsp salt ▢1/2 tsp cinnamon ▢1/2 tsp vanilla extract Egg Wash ▢1 egg lightly beaten Cinnamon Sugar ▢1 tbsp butter melted (barley warm) ▢2 tbsp sugar ▢1 tsp cinnamon Frosting/Glaze ▢1 cup powdered sugar ▢1 tbsp butter melted ▢2-3 tbsp milk ▢1/4 tsp vanilla extract


Step - 1

Prepare one baking tray by lining it with parchment paper or a Silpat mat and preheating the oven to 425 degrees. Warm water should be added to the basin of a stand mixer equipped with the paddle attachment.    

Step - 2

Activate the yeast by dissolving it for two to three minutes. Mix in the vanilla and sugar for fifteen seconds. Add the cinnamon and salt to the mixture at a low speed, followed by the flour, 1/2 cup at a time.   

Step - 3

When all of the flour has been used up, transfer the dough to the dough hook attachment ; continue mixing on low for an additional 4 minutes, or until the dough becomes elastic and smooth.  

Step - 4

Divide the dough into six sections of equal size. Roll each orb into a rope measuring between 18 and 22 inches in length. For this, I prefer to slightly moisten my palms when the dough is not tacky.  

Step - 5

It aids! Conjoin the extremities of the "rope" in order to create a circle. Once more, twist the ends together and lower them to the circle's base. By pressing the ends into the dough, they will adhere. Prepare the ingredients on baking sheets.  

Step - 6

Apply egg wash to each pretzel using a pastry brush. For even baking, preheat the oven to 12 to 15 minutes while rotating the baking sheet halfway through.  

Step - 7

For the frosting/glaze, whisk together all ingredients in a small basin until combined. Additional milk should be added to achieve the intended consistency. Utensil equipped with a small circular tip to drizzle over the top.  

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