Pretzel knot rolls with cinnamon sugar

When I go to work and get off the subway there is a little shop selling cinnamon sugar pretzels. Hmmm, that combination seems delicious! Originally German pretzels are made from white bread that has had a bath with baking soda, which gives them a brown, slightly crunchy and slightly salty crust. I especially like the soft pretzels so it was time to make this variation on pretzels myself. That's surprisingly easy! You can make rolls round but also give them a shape like these button rolls. Surprise your guests or family with these fresh pretzel knot rolls with cinnamon sugar.

Baking soda (baking soda) or baking powder

The soft pretzel rolls are soaked in a bath with baking soda. This is not the same as baking powder. Baking soda is becoming standard in more and more supermarkets. With baking soda you can not only provide bread with a typical pretzel crust; You can also use baking soda to make cakes rise, clean the oven and much more. You can find out more about baking soda in this article.

Would you like to save the recipe for later on Pinterest? You can do this easily via this link.

Pretzel knot rolls with cinnamon sugar

Requirements for 8 pieces:

1. 300 grams of flour

2. 240 grams of water

3. 7 grams of yeast

4. 7 grams of sugar

5. 8 grams of salt

For the bath:

1. 1.5 litres of cooled water with 60 grams of baking soda dissolved in it

For the cinnamon sugar layer:

1. 30 grams of melted butter

2. About 150 grams of sugar with 0.5-1 teaspoon of cinnamon (taste!)

Why use plenty of cinnamon sugar and what to do with leftover cinnamon sugar

After baking, the rolls are brushed with butter and dipped in cinnamon sugar. It is nice to have plenty of cinnamon sugar to dip the rolls in properly, it makes it easier. Therefore, it is better to make a little more cinnamon sugar. You can sprinkle what's left of the cinnamon sugar over a pancake, it tastes delicious on a rusk or as we often used to eat our apple at home: grated with some cinnamon sugar on top.

Pretzel knot rolls with cinnamon sugar

1. Knead the flour with the water, sugar, yeast and salt for about 15 minutes into a smooth dough. Let the dough rest and rise covered for half an hour.

2. Make the bath with baking soda while it is rising. Bring the water to a boil, stir in the baking soda until it has dissolved and let it cool.

3. After half an hour, divide the dough into 8 equal pieces.

4. Roll out the dough to 30 cm. This works best if you stretch the dough a little bit further and roll it out, about three times.

5. Tie the dough into a knot, place it on the baking tray and let all the pretzels rise covered for 30 minutes.

6. Preheat the oven to 200 degrees in a convection oven or to 220 degrees in an oven with top and bottom heat.

7. Soak all the rolls in the water with baking soda for 2 minutes. Carefully remove them from the water with a slotted spoon and place the rolls on a baking sheet on the baking tray.

8. Bake the pretzel rolls for about 13-15 minutes until golden brown.

9. Remove the rolls from the oven and brush them with melted butter.

10. Generously dip the rolls in the cinnamon sugar and let them cool further.

Store pretzel knot rolls with cinnamon sugar and make them crispy with the air fryer

The sandwiches are the tastiest fresh. Do you want to save them for later? Let the pretzel knot rolls with cinnamon sugar cool completely and package them tightly. You can also freeze the pretzel knot rolls.

By briefly warming the rolls on a medium setting in the oven or air fryer, they taste almost as good the next day or when thawed from the freezer as fresh from the oven.