Delaney and Shelby

Cinnamon Sugar Pretzels 

Add milk and 5 tbsp of butter to a microwave safe dish. Microwave for about 1 minute and 30 seconds or just until butter melts. Do not over heat. Mix in brown sugar until dissolved and set aside.

Add flour, salt, and yeast to the bottom of a stand mixer and mix until combined. Slowly add in the milk mixture until a dough ball forms (add extra flour if the dough is too sticky). Take out of stand mixture and knead with hands until dough is round and smooth. Tip - use a dough hook if you don't want to knead with your hands. Place in a greased bowl and drizzle the top with olive oil. Lightly rub olive oil over dough so the top is covered - this will help keep it soft. Cover top of bowl with plastic wrap and let rest for 1 hour or until dough has doubled in size.

Preheat oven to 450 degrees. Once dough has doubled in size, punch the dough to "deflate" it. Take it out of the bowl and divide it into 8 equal sections. Roll each section out into a rope - ours were about 20" each.

Combine baking soda and warm water in a large bowl. One by one, dip pretzel dough ropes into the solution and form into desired shape. Place on a greased baking sheet and bake for approximately 10 minutes or until golden brown. While pretzels are baking, combine sugar and cinnamon in a small bowl. Melt remaining butter, brush over the top, and sprinkle cinnamon sugar on the top. Enjoy!

Add ingredients to a bowl and whip until light and fluffy. 