CINNAMON SUGAR SOFT PRETZEL
Add ¼ teaspoon instant yeast, 110g water, 20g sugar and ¼ teaspoon salt, stir until all yeast completely dissolved.
Add 200g all-purpose flour and knead to form dough, mix with room temperature butter (20g), and continue to knead until smooth and elastic dough is formed (4-5 minutes).
Cover with cling wrap, set aside at warm place to proof for 60 minutes.
Mix 25g light brown sugar with ¼ teaspoon of ground cinnamon for Pretzel coating.
Prepare baking soda solution for crust browning. Mix 25g baking soda with 250ml hot water (about 70°C).
Divide dough into 8 portions, cover and rest for 15 minutes.
Preheating your oven to 220°C (425°F), takes about 10-15 minutes.
Roll dough into 50cm long strips. Dust flour lightly on working surface if needed.
Twist all the dough strips into Pretzel shape.
Dip each Pretzel into baking soda solution and place onto a clean dry towel to remove excess water.
Bake for 12 minutes in a preheated oven at 220℃/425F°.
Brush with melted butter, coat with cinnamon sugar. You can have them plain with just butter or sprinkle with little salt and sugar. The best time to add salt is after dipping in baking soda solution so that it will stick.
Photo & Recipe credited to: My Kitchen 101
Ingredients used in this recipe
|1||Cap Sauh Wheat Flour||1kg||1||RM 3.15|
|2||Westgold Butter Salted||250g||1||RM 12.65|
|3||MCCORMICK Cinnamon Ground||32g||1||RM 9.40|
|4||Prai Soft Brown Sugar||500g||1||RM 2.45|
|5||Mauri Pan Instant Yeast||11g||1||RM 1.20|
|6||Arm & Hammer Baking Soda||907g||1||RM 10.25|
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