These deliciously sweet pretzels are perfect snacks on a cool fall afternoon. They are easy with our pizza crust mix for a kid-friendly baking project!
Cinnamon Honey Pretzels
1 package Breads from Anna Pizza Crust Mix
1 packet active dry yeast (included with mix)
2 Tablespoons cinnamon
1 cup warm water (105-115 degrees)
1/3 cup honey
1 tablespoon apple cider vinegar
1/3 cup oil
2-3 jumbo eggs, lightly beaten (total egg measurement will be 2/3 – ¾ cup). *See instructions, below, for making these egg free*
Topping:
1 egg white
1 teaspoon cinnamon and 1 teaspoon sugar, combined
- Place mix, including yeast and 2 Tablespoons cinnamon, into the bowl of a heavy duty mixer. Blend on low speed for 3 minutes, gradually adding warm water, vinegar, oil, honey, and eggs. Slowly increase mixer speed to high. Beat for 7-8 minutes, scraping sides of bowl during mixing time.
- Oil baking sheets.
- Place ½ of dough into pastry bag or gallon size ziplock bag with small triangle snipped from corner of the bag (hole should measure ¾ inch diameter). Squeeze dough into pretzel shapes onto baking sheets (see image, below). Repeat with remaining dough.
- Let dough rise on pans for 45 minutes.
- While dough is rising, preheat oven to 400 degrees, and beat one egg yolk and 2 Tablespoons water in a small bowl.
- When dough is roughly doubled in size, brush pretzels with egg wash and sprinkle with cinnamon sugar topping, and bake for 12-15 minutes until lightly browned.
Makes approximately 12 pretzels.
Pretzels are best enjoyed while still warm from the oven! We suggest dipping pretzels in either apple butter or maple butter (made with 1 part maple syrup and 1 part butter). A delicious non dairy option is coconut oil.
*To make these pretzels egg free, we use the same method we use to make our Pizza Crust Mix egg free: Mix 3/4 cup warm water and 2 heaping teaspoons of baking powder together. Add this mixture, which will equal the total egg amount needed for the Pizza Crust Mix, to the flour mixture in place of the egg.
