Best Sugar Pretzels Recipes

CINNAMON SUGAR PRETZELS

Steps:

• Toss 4 cups pretzel snaps with 6 tablespoons melted butter and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup sugar mixed with 1 teaspoon cinnamon.

CINNAMON-SUGAR PRETZELS

Steps:

• Preheat the oven to 300Fº.
• In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
• In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
• Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
• Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
• Place baked pretzels onto a baking sheet that has been lined with wax paper.
• Spread pretzels out as evenly as you can, to allow them to cool before serving.
• Store pretzels in an airtight container.

BUTTERY SUGAR PRETZELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet.
• Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes.

DANISH SUGAR PRETZELS (KRINGLER)

Steps:

• Cover baking sheets with parchment or grease them.
• Preheat oven to 350°F.
• In a bowl, or in the work bowl of a food processor, combine flour, butter, baking, powder, egg, and heavy cream.
• Mix with hand mixer or process until dough forms.
• Chill 30 minutes.
• Using pieces of dough the size of a small walnut, roll into thin strips about 6 inches long.
• Turn into pretzel shapes and dip tops in pearl sugar or crushed sugar cubes.
• Place on prepared baking sheets with sugar side up.
• Bake for 10 to 12 minutes until golden.

CINNAMON-SUGAR PRETZELS

Steps:

• 1. Preheat the oven to 300ºF.
• 2. In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
• 3. In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
• 4. Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
• 5. Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
• 6. Place baked pretzels onto a baking sheet that has been lined with wax paper.
• 7. Spread pretzels out as evenly as you can, to allow them to cool before serving.
• 8. Store pretzels in an airtight container.

FLUFFY PRETZELS WITH CINNAMON SUGAR

Steps:

• First preheat the oven to 200C/180 fan/Gas Mark 6. Then line a baking tray with greaseproof paper and lightly oil it.
• Dissolve the yeast and in a jug of water and mix well. Add the sugar and salt and mix until it comes together. When the dough bounces back when you poke it wth a finger it's ready to knead.
• Tip the dough onto a lightly floured surface and knead for 10 minutes. Use the heel of your hand to flatten and stretch the dough before folding it back on itself ( and repeating.)
• Shape the dough into a neat ball, cover and place into a lightly oiled bowl, cover with lightly oiled clingfilm and leave to rest for 45 minutes or until it has doubled in size. Push the dough and then divide into equal pieces.
• Roll each piece out into a long sausage shape, approximately 35cm long. Arrange the length of the dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don't worry if they are not perfect, really any shape will do!
• Place your pretzels on the lightly oiled baking tray. Cover with clingfilm and leave for another fifteen minutes. Remove the clingfilm and bake for 15 minutes or until golden brown and sound slightly hollow if you tap them on the bottom.
• Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with melted butter and sprinkle cinnamon sugar on the top.

CINNAMON SUGAR SOFT PRETZELS

Steps:

• MAKE THE PRETZELS: In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part). Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place. Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats. Divide the dough into 8 equal parts. Roll each part into a rope about 24 to 26 inches long and form into a pretzel shape (follow the photos in the post to see how to shape the pretzels). In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes. Bake 12 to 15 minutes, or until golden brown. Move the pretzels to a cooling rack. ADD THE COATING: When ready to serve, dip in butter and cinnamon/sugar. Combine the sugar and cinnamon in a bowl. Dip the pretzels into the melted butter and then into the sugar mixture. These pretzels are best served the same day.

SUGAR PRETZELS

Steps:

• Beat together butter and sugar. Finely grate the rind of the lemons and stir into mixture. Beat in one egg yolk and the egg. Sift together flour, pepper, and salt; stir into the butter mixture. Dough will be stiff. Knead on a smooth surface, and form into a log shape about 8 inches long with flat ends. Wrap in airtight plastic wrap and let stand at room temperature for one hour.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with aluminum foil or baking parchment. Cut the dough into 12 even pieces. Cover with plastic wrap.
• On a floured surface, gently roll one piece of dough at a time into a 10 to 11 inch long roll, slightly tapered at the ends.
• Shape dough into a pretzel shape by crossing the two ends about 2 inches from the ends and bring them to the other side. Dab a bit of water under the ends where they cross the other side of the pretzel. Place pretzels 2 inches apart on cookie sheets.
• Mix the remaining egg yolk with 1/2 teaspoon of water. Brush the pretzels with the mixture, and sprinkle with crystal sugar (optional).
• Bake for 30 minutes, reversing cookie sheets top to bottom and front to back once during baking. Pretzels will turn golden brown. Let cool on wire racks.

CINNAMON SUGAR PRETZELS

Steps:

• Begin by pouring the pretzels into a large bowl.
• When I made the recipe, I combined the cinnamon and sugar with the olive oil as the original recipe suggested.
• Only problem was -- when I cut down the amount of oil, I ended up with globs of cinnamon/sugar/oil. Gross.
• After enough stirring, I was able to make this work; but I have different recommendations for you. First, drizzle the olive oil over the pretzels and stir to coat.
• Then, mix together the cinnamon and sugar.
• Sprinkle this mixture over the lightly-oiled pretzels.
• Bake the pretzels at 300 degrees for 30-40 minutes; stir every 10 minutes.
• Allow the pretzels to cool, and then serve.