Sweet Cinnamon Braids
These cinnamon pretzel braids are easy to make and absolutely delicious!
Servings 14 pretzel braids
Calories 117kcal
Ingredients
- 16 oz water
- 1 Tbsp molasses
- 1 oz unsalted butter softened
- 2 Tbsps instant yeast
- 24 oz bread flour
- 1 tsp cinnamon
- 1 Tbsp sugar
- 1 Tbsp kosher salt
- Sparkling sugar (for topping)
Baking Soda Solution
- 32 oz warm water
- 1 Tbsp baking soda
Instructions
- Add the water, molasses, and butter to the bowl of a stand mixer fitted with a dough hook. Then add the yeast, flour, cinnamon, and sugar. Add the salt to the side of the bowl, keeping it away from the yeast.
- Mix and knead the dough at a slow or medium- slow speed for about 7- 9 minutes. Finish kneading the dough by hand, adding a small amount of flour if necessary. The dough should be tacky, but not sticky.
- Shape the dough into a large ball and place into a bowl large enough for the dough to double in size. If you use the mixing bowl, just make sure there are no bits of dried dough in there. Cover and let the dough ferment for about an hour or until the dough has doubled in size.
- When the dough is ready, turn it out onto a lightly floured surface. Press and smack the dough down to remove the gas.
- Slice the dough in half to create a rough log of dough. With the help of an electric scale, scale the dough into 1 oz portions. Roll each portion into a ball and store under a clean kitchen towel or cling wrap to prevent the dough from drying out.*Create the balls by forming a C with your hand like you are holding a cup. Turn your hand in at a 45° angle over the 1 oz ball of dough. Roll your hand in the same direction (in or out, not both) to roll and shape the dough into a ball. Start with a bit of pressure, but as the ball forms, back off with the pressure. It takes practice.
- Let the 1 oz dough balls rest, covered, for 15- 20 minutes to let the gluten relax before shaping. While the dough is resting, preheat the oven to 450°F. The oven will need to preheat for at least 30 minutes before you begin baking the finished pretzels.
- Once the dough is well rested, take 3 balls and roll them out individually into long, thin strands. Make sure they are all the same size. Line the strands up and pinch the three together at one end. Braid the strands and place on a baking sheet lined with parchment paper or a silicone baking mat.
- After all of the dough has been shaped, place the baking sheet in the freezer for 5- 10 minutes. This step is optional, but it will make it easier for the braids to hold their shape while being dipped.
- Combine the warm water and baking soda to create the baking soda solution. Whisk until the baking soda is dissolved. Dip the pretzel braids one at a time into the solution and then place them back on the baking mat. Sprinkle with sparkling sugar.
- Bake the pretzels for 14- 16 minutes, or until they are a light golden brown. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Dip these in caramel or top with some frosting for a sweet treat.