Cinnamon Sugar Pretzels Recipe MomLess Mom

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Line a large baking sheet with parchment paper or a nonstick baking mat, and set aside. Pour the pretzel twists into a large mixing bowl. Drizzle the butter on top of them. Use a rubber spatula to toss until all the pretzels are coated. In a small bowl, combine the sugar and cinnamon, stirring until mixed. Pour the cinnamon sugar mixture on top.

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Preheat oven to 400° F. Place frozen pretzels on a lined baking sheet. Bake pretzels at 400° for 4-5 minutes. In the meantime, mix sugar and cinnamon together until well combined. Once the pretzels are out of the oven, dip them in melted Cinnamon Butter (both sides), then toss them in cinnamon sugar, until the pretzels are well coated.

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STEP 1: Preheat the oven to 250°F. STEP 2: Line a large baking sheet with parchment paper and set aside. STEP 3: Place the pretzels in a large bowl and set them aside. STEP 4: In a microwave safe bowl, melt the butter. Add the brown sugar, smoked paprika, cayenne pepper, lemon zest, and rosemary to the butter and mix well.

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Cover the baking sheet with plastic wrap and allow to rise in a warm, draft-free place until the pretzels have doubled in size. Meanwhile, preheat the oven to 390 F/200 C. Bake the krakelingen for about 10 to 15 minutes until golden brown, but keep an eye on them. They can easily burn once the sugar begins to caramelize.

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Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off.

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Bake the pretzels for 9-11 minutes until deep golden brown. Let the pretzels cool for about 5 minutes and then brush each with the melted butter. Combine the sugar and cinnamon in a bowl and sprinkle the cinnamon sugar over the tops, shaking off any excess. The pretzels are best eaten warm from the oven.

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Let rise in a warm spot until doubled in size, 1 to 2 hours. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside.

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The coconut oil adds an amazing sweetness to these pretzels, making the flavor even better. Seasoned pretzels are always a favorite of mine, but this recipe is definitely a new one I will be making regularly. How to Make Cinnamon Sugar Pretzels Step by Step. PREHEAT oven to 350 F. In a large bowl, mix together coconut oil, sugar and cinnamon.

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Bake and coat the pretzels. In a small mixing bowl, make the egg wash by whisking together the egg yolk and water. Brush egg wash onto the top of each pretzel. Bake in the center of the oven, until deep golden brown, for about 14 to 16 minutes. Let cool on pans for 5 minutes. In a medium-sized bowl, combine the sugar and cinnamon.

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Add butter, sugar and cinnamon to a small pot and heat over low heat. Mix together until all of the butter has melted. Add the broken pretzel pieces to a bowl; then top with melted butter mixture. Mix well to coat. Place the pretzels on a baking sheet in a single layer and bake for 10 minutes. Remove from oven and let cool.

Cinnamon Sugar Pretzels Recipe MomLess Mom

In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes. Bake 12 to 15 minutes, or until golden brown. Move the pretzels to a cooling rack.

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Line a cookie sheet with parchment paper. In a large bowl, combine vegetable oil, sugar and cinnamon. Add about half the pretzels to the bowl. Stir well to make sure all pretzels are coated. Carefully transfer the first batch of pretzels to the cookie sheet, gently letting any excess coating drip back into the bowl.

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Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times. Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.

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Pour the pretzel twists into a large mixing bowl. Drizzle the butter on top of them. Use a rubber spatula to toss until all the pretzels are coated. In a small bowl, combine the sugar and cinnamon, stirring until mixed. Pour the cinnamon sugar mixture on top of the pretzels, and toss until all the pretzels are coated.

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Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and.

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Brush egg wash onto dough. Bake until deep golden brown, 14 to 16 minutes. Let cool on pans for 5 minutes. In a large bowl, combine granulated sugar and cinnamon. Brush melted butter onto pretzels. Place 1 pretzel in cinnamon sugar, and toss until completely covered. Shake off excess, and place on serving platter. Repeat with remaining pretzels.