I am such a sucker for these type of mall pretzels. I almost always go for the cinnamon and sugar variety. They are so gooey and soft and perfect. When I found this recipe I knew I had to make them.
It is a pretty straight forward dough recipe. I did not have the bread flour so I substituted for all-purpose flour.
It rose for about an hour and was ready for rollin'!
The rolling process was quite easy and I got better with every one. At first my rolls were uneven and a few even broke, but by the end, I was a pro.
Once they were on the baking sheets, I let them rise another 45 minutes or so. They didn't quite double in size, but they were noticeably risen by the naked eye. I wasn't sure how much they would rise so I spaced them generously. I would put them closer together in the future.
My generous spacing meant I had to do 3 baking sheets. I loath to bake anything not on my baking stone and I was right to have this fear. My baking stone pretzels turned out the most evenly cooked without a brown bottom.
Once baked, I basted them in butter and then sprinkled kosher salt on top of two thirds of them. Since kosher salt isn't quite as large as coarse salt, it sorta blended/melted in to the butter but whatever. They clearly have salt on them when you see them close up.
The last batch I basted in butter then rolled in cinnamon and sugar. Eee I can't wait to eat them. I know... It is sad. I haven't even tasted one yet. I am still waiting for them to cool a bit before I nom.
You can see the kosher salt better in this picture. I can't wait to sink my teeth in to these and dip them in mustard!
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