Cinnamon Sugar Filled Soft Pretzels
The best EVER Cinnamon Sugar Filled Soft Pretzels. Every bite is soft, chewy, full of cinnamon and sugar, and SO. GOOD.
Ingredients
Dough
- 3¼ cups all purpose flour*
- ¼ cup brown sugar firmly packed
- 1 Tablespoon instant yeast
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup unsalted butter room temperature
- 1¼ cups whole milk
Filling
- ½ cup salted butter room temperature
- ½ cup brown sugar firmly packed
- 2 Tablespoons ground cinnamon
- ⅛ teaspoon salt
- ¼ cup all purpose flour
- 1 teaspoon vanilla extract
Glaze
- 1 cup boiling water
- 1½ teaspoons barley malt syrup
- coarse sugar for finishing
Instructions
Dough
- Spray a medium glass bowl with cooking spray. Set aside.
- Combine all ingredients in the bowl of an electric mixer fitted with a dough hook.
- Mix on low speed 1 minute.
- Increase speed to medium.
- Knead for an additional 8 minutes.
- Turn dough into prepared bowl.
- Let rise at warm room temperature (78°F) for 2½ hours, or until doubled in bulk. (If not using a proofing box with a water tray, make sure to cover your bowl with plastic wrap.)
Filling
- In a small bowl, combine all ingredients.
- Beat with an electric mixer until blended and creamy.
- Spoon into a piping bag. Set aside.
Glaze
- In a small bowl, stir together water and malt syrup until malt is melted.
Assembly
- Line sheet pan with parchment paper. Set aside.
- Heat oven to 375° F.
- Turn dough out onto an unfloured surface.
- Divide dough into 4 ounce portions, preforming into ovals, keeping them covered as you work.
- Starting with the first piece of dough and working sequentially, divide dough in half and roll into ropes that are 20-24 inches long.
- Starting with the first rope, flatten into a 28-30 inch long rectangle that is 2-3 inches wide.
- Pipe filling down one side of the rectangle, leaving ½" at top and bottom.
- Roll dough around filling, folding over ends to seal.
- Continue to roll up jellyroll-style.
- Pinch ends and seams together.
- Place dough in a u-shape on work surface.
- Lift ends and twist twice.
- Place on bottom of u.
- Press gently to seal.
- Place on prepared pan.
- Repeat with remaining ropes, working quickly.
- Brush each pretzel down with glaze.
- Sprinkle with coarse sugar.
- Bake for 12-15 minutes, until puffy and browned.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Check your yeast and make sure it’s in-date.
- A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it should read somewhere between 75℉ and 78℉.
- Once you start shaping, you will need to work quickly!
- Pinch the ends and seal tightly on the ropes after filling to help ensure little to no filling comes out while baking.
- If you need help with shaping, you can refer to the images in the post to help explain the shaping step-by-step!
- Do NOT over fill the pretzels.
Nutrition
Serving: 1pretzelCalories: 466kcalCarbohydrates: 67gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 325mgPotassium: 162mgFiber: 3gSugar: 23gVitamin A: 599IUVitamin C: 1mgCalcium: 115mgIron: 3mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.