Ingredients
Scale
- For the Pretzel Dough:
- 1 ½ cups warm water (110°F)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 2 tablespoons melted unsalted butter
- For the Water Bath:
- 9 cups water
- 2/3 cup baking soda
- For the Topping:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- For the Vanilla Dip:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water and one tablespoon of sugar. Sprinkle the yeast over the top and let it sit for about 5 to 10 minutes. Wait until the mixture becomes foamy, which indicates the yeast is active and ready to work.
- Step 2: Mix and Knead the Dough: Add the melted butter, salt, and the flour to the yeast mixture. Using a dough hook or a sturdy spoon, mix until a cohesive dough forms. Knead the dough for about 5 minutes until it is smooth and slightly tacky but not sticky. If the dough is too wet, add flour one tablespoon at a time.
- Step 3: Let the Dough Rise: Lightly oil a clean bowl and place the dough inside. Cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free spot and let the dough rise for about 30 to 45 minutes, or until it has roughly doubled in size.
- Step 4: Prepare the Water Bath and Oven: Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper or silicone mats. In a large pot, bring the 9 cups of water and the baking soda to a rolling boil. Be careful, as the baking soda will make the water foam up initially.
- Step 5: Shape the Pretzels: Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 20 inches long. Cross the ends over each other to form a loop, twist them once, and press the ends onto the bottom of the loop to create the classic pretzel shape.
- Step 6: The Baking Soda Bath: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spatula to remove them and let the excess water drain off. Place the dipped pretzels onto the prepared baking sheets, making sure they do not touch.
- Step 7: Bake to Golden Perfection: Slide the baking sheets into the oven. Bake for 10 to 12 minutes or until the pretzels are a deep golden brown. While they bake, whisk together the cinnamon and sugar in a small bowl and melt the topping butter in another bowl.
- Step 8: Coat in Cinnamon Sugar: Once the pretzels come out of the oven, let them cool for just a minute so you can handle them. Brush each warm pretzel generously with melted butter, then dredge it through the cinnamon-sugar mixture until fully coated. Place them on a wire rack to finish cooling slightly.
- Step 9: Whip up the Vanilla Dip: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract. Whisk or beat until the dip is light, fluffy, and completely smooth. Serve the warm pretzels alongside the dip immediately.
- Cook Time: 57 minutes