Ok. I think I’ve realized something.
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-