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Putting your own twist on pretzels

During March Break I whipped up a batch of soft pretzel dough so my niece and nephews could help me eat them (and give me advice on how to shape them). It was no hardship to them – they consumed them all in one sitting!

I have made this pretzel recipe twice with good results. Now, against my preference, I made them without raisins because I knew my nephews would have a hissy fit if I did. The dough itself is plain, then dipped into cinnamon sugar after they are baked. So they can be dipped into mustard or cheese sauce or maybe even maple syrup.

The pretzels are best eaten the day they’re made, but that shouldn’t be a problem – just make sure you are not alone or you will eat the entire batch yourself.


Cinnamon Raisin Pretzels


1-1/2 cups warm water

2 Tbsp. brown sugar

1 tsp. salt

2 cups cake and pastry flour

2 cups all purpose flour

1 Tbsp. instant yeast

3/4 cup raisins, coarsely chopped; optional

2 Tbsp. baking soda

2 cups hot water

Melted butter for brushing tops

3/4 cup white sugar

1 tsp. cinnamon


In a large bowl, mix warm water, brown sugar and salt.

Add flours, raisins if using. Sprinkle with instant yeast, then mix well.

Knead dough for 6-8 minutes.

Cover and let rise slightly, about 30 minutes.

Push dough down, divide into 14 portions.

Roll each portion into a 15” rope.

Meanwhile, mix hot water and baking soda in a shallow bowl.

Dip each rope into baking soda and water, drain on paper towels.

Shape ropes into pretzels and place on greased baking sheets.

Bake at 400º F for about 15 minutes.

Mix white sugar and cinnamon in a shallow bowl.

Brush baked pretzels with butter while hot, then dip into cinnamon sugar mixture.

Serve warm.

Makes 14 pretzels.

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