Soft Cinnamon Sugar Pretzels

There's nothing quite like homemade soft cinnamon sugar pretzels freshly baked and warm from the oven! The chewy outside covered in a spiced, sweet coating contrasted with the plush interior makes them the most addicting fall baked good.

Ingredients

Method

Nutrition

For

10

M

I

For the soft pretzels:

283

g

Water, warmed to 110 degrees F

24

g

Granulated sugar

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Notes

Windowpane Test: The windowpane test is used to tell when the dough has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again. Shaping the Pretzels: When shaping the pretzels, do not use flour on your surface. The dough needs to be slightly sticky in order to roll into a smooth rope.

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