I came up with this recipe after sampling pretzels at a Pennsylvania Dutch farmer's market. They're a nice morning treat—quicker than cinnamon rolls and easy for kids to eat.
Cinnamon-Raisin Soft Pretzels
Cinnamon-Raisin Soft Pretzels
Prep Time
40 min
Cook Time
15 min
Yield
14 pretzels
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 cups cake flour
- 2 to 2-1/4 cups all-purpose flour
- 3/4 cup raisins
- 2 tablespoons baking soda
- 2 cups hot water (120° to 130°)
- 3 tablespoons butter, melted
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
Directions
- In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope.
- In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400° for 15 minutes or until golden brown.
- Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon sugar. Serve warm.
Nutrition Facts
1 pretzel: 231 calories, 3g fat (2g saturated fat), 7mg cholesterol, 736mg sodium, 48g carbohydrate (18g sugars, 1g fiber), 4g protein.
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