Ok. I think I’ve realized something.
I think my fear of baking has slowly morphed into a determination to try to get a better handle on it.
Hard to dispute given this, this, this and this. I never would have thought I would care that much to bake, but it’s growing on me.
I have finally found THE perfect pretzel dough recipe. I was so excited after the first batch, I declared out loud my intention to make a shit ton of pretzel things.
Yes, a “shit ton”, that’s Alabama slang for a large amount.
Mark and the kids kept grabbing them off the baking sheet before I could do anything with them so I had to hide some to get any projects or photos done.
They were relentless. Like damn vultures.
Here’s one I’m sharing with you today; Mini Cinnamon and Sugar Pretzel Bites. I’m telling you the texture of the dough is dead-on. Just make sure your water isn’t too hot or it will kill the yeast (140 degrees and it’s done), but not too cool or it won’t proof. If you feel any sting at all, it’s too hot. I made this recipe twice, and both times I let my dough rise on top of a preheated 400 degree oven. It’s m-effing cold here in the south right now and I needed back up.
Also, make sure the baking soda/water mixture is at a rolling boil when you add the pretzel dough.
Here’s your printable-
Cinnamon and Sugar Pretzel Bites
- 1 recipe Pretzel Dough - obviously minus the cheese
- 3 tbsp cinnamon
- 6 tbsp granulated sugar
- 3/4 cup confectioner's sugar
- 2 tbsp whole milk (you might need a little more to thin icing)
- Make pretzel dough per directions, with the exception being instruction #6. Here, I want you to pinch off a piece of dough the size of a golf ball and roll it around in your hands a few times until smooth. Continue doing that with the rest of the dough, placing it on parchment paper lined sheet, but leave about 1/2 inch space in between.
- Brush with eggwash.
- Combine cinnamon and granulated sugar and sprinkle on each pretzel ball.
- Bake for 10 minutes.
- Meanwhile, whisk together confectioner's sugar and milk.
- Drizzle on top of the pretzel bites when done.