Cinnamon-Sugar Bavarian Pretzels: The Ultimate Comfort Food

Soft pretzels are a fun and easy snack to make at home, and with a few simple ingredients, you can create delicious cinnamon pretzels with a soft Bavarian-style texture. The key to achieving that distinctive pretzel flavour and chewy texture is to dip the shaped dough in an alkaline solution before baking – traditionally, this is done with a food-grade lye solution, but baking soda can also be used as a safer alternative.

To make the dough, you'll need a combination of warm water, yeast, butter, sugar, salt, and flour. Once your dough is mixed and kneaded, you'll shape it into ropes and form it into the classic pretzel twist. After boiling your pretzels in the alkaline solution, sprinkle with coarse salt and bake until golden brown. For an extra touch of sweetness, brush your freshly baked pretzels with melted butter and dip them into a cinnamon and sugar mixture. Enjoy your freshly baked cinnamon pretzels!

Shaping the pretzels

Shaping pretzels is easier than it looks. Start by rolling a blob of dough into a log, then into a rope that's 18-24 inches long. The thinner the rope, the crispier the pretzels will be, and the thicker, the softer they will be.

Now, shape the rope into an upside-down U. Take the ends of the U and cross them over each other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick.

Place the pretzels on a baking sheet and cover loosely with a clean plastic bag. Repeat with the remaining dough, spacing the pretzels evenly on the baking sheet.

The baking soda bath

Preparing the Baking Soda Bath

To prepare the baking soda bath, you will need to bring a large pot of water to a boil. For this, you will need 9 cups of water and 1/2 cup of baking soda. Mix the two together and bring to a boil.

Boiling the Pretzels

Once the baking soda and water solution is boiling, you can begin boiling your pretzels. Drop 1-2 pretzels into the boiling water and let them boil for 20-30 seconds. Any longer than that, and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzels out of the water and allow the excess water to drip off before placing them on a baking sheet.

Tips

• If you are making pretzels in advance, do not top them with coarse salt before baking, as the salt will draw out moisture and cause the pretzels to become soggy.
• If you are skipping the baking soda bath, you can brush the shaped and unbaked pretzels with a mixture of 1 beaten egg and 1 tablespoon of dairy or non-dairy milk. This is known as an egg wash, and it will help the salt stick to the pretzels.
• The baking soda bath is recommended, but if you are skipping it, you can also try boiling the pretzels in water only.
• The baking soda bath can be replaced with a lye bath for a more traditional and authentic pretzel. However, lye can be dangerous and cause chemical burns if handled improperly, so take the necessary safety precautions if using it.

How to work with lye safely

Lye is a caustic substance that can be harmful if not handled with care. However, if you follow the correct safety precautions, you can make pretzels with a signature deep brown colour, flavour, and shine. Here is a guide on how to work with lye safely:

Prepare your workspace

Before you begin, ensure your workspace is well-ventilated. You should also cover your surfaces with parchment paper to protect them from spills. Additionally, make sure you have the correct equipment, including protective gloves and eyewear, and a heat-resistant plastic or glass container for your lye bath.

Prepare the lye bath

Always add lye to water, never the other way around. This is to avoid any potential for splashing. Carefully sprinkle the lye into the water and use a heat-safe utensil to stir until the lye is fully dissolved. The water will heat up and release fumes, so be sure to wear a respirator mask and avoid inhaling them.

Dipping the pretzels

When you are ready to dip your pretzels, wear gloves and protective eyewear. Dip the pretzels in the lye bath for around 30 seconds, then let them drain on a rack.

Cleaning up

If you spill lye, sweep it up and pour it into cold water. You can then pour this mixture down the sink. For smaller spills on the counter, wipe them up with paper towels and dispose of them in the trash. For larger spills, pour non-clumping kitty litter over them and scoop the mixture into a lye-resistant container to throw away.

Storing and disposing of lye

Store lye in a sealed container in a cool, dry place. Lye attracts moisture, so if it gets damp, the granules will stick together and become solid. Lye has an indefinite shelf life if stored correctly.

Dispose of your lye bath by pouring it down the sink and rinsing with cold water.

How to prepare a baking soda bath

One of the key steps in achieving that perfect pretzel texture and flavor is preparing a baking soda bath. This might sound unusual, but it's an important step in the process of making soft Bavarian pretzels. Here's a detailed guide on how to prepare this solution:

Start by measuring out about a cup of baking soda. You'll need a good amount, as this solution helps create the characteristic pretzel crust. Pour the measured baking soda into a large bowl. You'll want to ensure the bowl is big enough to eventually dip your pretzels, so a wide, shallow bowl works best. Next, you'll slowly add warm water to the baking soda. The water should be warm to the touch but not too hot, as you don't want to create a reaction that could cause the baking soda to clump or the water to bubble over.

Slowly stir the mixture with a whisk or a fork as you add the water. You're aiming for a smooth, lump-free solution. Continue adding water until the mixture reaches a thickness just slightly thinner than pancake batter. It should be thick enough to coat the back of a spoon. Once you've achieved the right consistency, set the bowl aside, and your baking soda bath is ready for use.

This bath is an essential step because it's the alkaline solution that gives pretzels their unique texture and color. When the dough is dipped into this bath, the alkaline solution helps promote the Maillard reaction during baking, resulting in that golden-brown crust and distinct pretzel flavor. So, preparing this bath correctly is a critical step in mastering the art of making soft Bavarian pretzels.

How to serve pretzels

There are many ways to serve pretzels, either as a side or as the main event. Here are some ideas:

Dips

Pretzels are a great vessel for dips of all kinds. Try pairing them with something sweet, like chocolate or chocolate hazelnut dip, or a chocolate fondue. Or go for something salty, like a classic yellow mustard, honey mustard, or a cheese dip. You could even try a hot variation of a beer cheese dip, or a spin on French onion dip.

Toppings

If you want to add toppings to your pretzels, you could try parmesan, ranch, garlic, cinnamon sugar, raisin, jalapeño, or almond crunch.

With a drink

Pretzels go well with beer, so why not try them with a beer cheese dip, or even a spicy beer cheese recipe?

As a side

You could serve pretzels as a side to something like a hot crab dip, guacamole, hummus, or spinach artichoke dip.

As a snack

Pretzels are a versatile snack. You can eat them on their own, or throw them in a bag with your favourite nuts, some chocolate chips or M&Ms, and some dried fruit.

Frequently asked questions