Cinnamon Sugar Pretzel Bites Auntie Annie’s Imitator
Cinnamon Sugar Pretzel Bites Auntie Annie’s Imitator
This recipe imitating Aunt Anne’s cinnamon sugar pretzel makes the inside of the pretzel very soft and full of cinnamon sugar on the outside!
For traditional twisted pretzels that have the same taste as these pretzels, try our soft roast cinnamon pretzels. It tastes like cinnamon rolls!
Just like Aunt Annie’s!
Hello! Alicia from The Baker upstairs, come back to share super delicious recipes with everyone! I must admit, I really like delicious pretzels, these cinnamon sugar pretzels are one of the best pretzels I have ever made!
They are recipes imitated by Aunt Anne (so you know they will be delicious!) and they taste great. They are chewy on the outside, soft on the inside, and coated with butter cinnamon sugar. When you add cream cheese dipping sauce to them, they leave the world!
How to make cinnamon pretzels
Dough. You will start with a simple pretzel dough. If you are a beginner in yeast, don’t worry! This recipe is very foolproof. I think the key is to make sure your yeast is active. If it does not foam like the picture below, throw it away and try again with warm water and a little sugar.
The dough is made with only a few simple ingredients and mixed quickly. You have to be careful not to add too much flour. The dough should feel a little sticky to the touch, but still soft and pliable.
rise. Cover the lid and let the dough rise to double its size.
cut. After the dough is fermented, divide it into four pieces, and then roll each piece into a long, thin rope about an inch in diameter. Cut each rope into inch-long pieces.
Bathing + baking. From there, the pretzel dough is quickly soaked in the baking soda solution and then baked in the oven until golden brown. Pretzels will swell when bitten, if they stick together. They are easily pulled apart.
coat. Once they have cooled a bit, you can put them in the melted butter and cinnamon icing. good to eat!
Cream Cheese Dip
If you can postpone eating them a bit, the delicious cream cheese dip is well worth the wait.
I added a little maple, I like the combination of maple and cinnamon. The contrast between the warm buttery pretzel bite and the smooth creamy dip is delicious!
You can also use other sweet dips, such as:
Recipe tips
Rise faster: If you want to speed up the rise time, preheat the oven to 200°F. Put the dough in a metal or glass bowl and spread a wet kitchen towel on top. Turn off the oven and place the bowl in the oven. The rise time should only take about half the time.
How to make sure the water temperature is enough to make pretzel: When activating yeast, you need to make sure that the temperature of the water is just right, between 100 and 110°F. A simple test method is to put your wrist under running water. If it feels very warm on your wrist, it is perfect for yeast.
Don’t forget to mark the pan: Line the baking sheet with a silpat pad or parchment paper. This will help prevent the pretzels from sticking to the pan, and even after washing, it will prevent the baking soda from forming a small pretzel outline on the pan. Trust me this!
How to shape a traditional twisted pretzel: You can use the same dough to make traditional cinnamon sugar pretzels instead of making pretzels. Roll some dough into a 20-22 inch long rope about 1 inch wide. Place the rope on the counter in a “U” shape and twist the ends so that they overlap each other. Finally, fold them so that the ends are at the bottom of the “U” shape. Using a large mesh sieve or spatula, put the larger pretzels into a boil of baking soda and bake at 400°F for about 12-15 minutes.
Advance + leftovers
Make the dough ahead of time: To make the dough in advance, you can mix the dough and store it in the refrigerator with a lid for 1-2 days, or put it in the ziploc of the refrigerator and freeze it for 2-3 months. If you freeze the dough, let it thaw in the refrigerator overnight. Take the dough out of the refrigerator, let it heat up on the counter for about 30 minutes, then shape and boil.
Storage: Let the pretzels cool before storing them in an airtight container. They can be stored at room temperature for 2-3 days, or you can keep them in the refrigerator for up to 2 months. I like to pack each pretzels individually before freezing them together.
Reheat: You can easily wrap the pretzels in damp paper towels and reheat them in the microwave. You can also reheat them in an oven set at 350°F. If frozen, heat to warm for about 5-10 minutes or 15-20 minutes.
For more cinnamon stuffed snacks, please check:
Course desserts, snacks
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Rise 1 hour
Total time 1 hour 20 minutes
12 servings
Calories 334 kcal
Author Little Luna
Pretzel dough
- 1 package active dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 tbsp canola or vegetable oil
- 1 teaspoon salt
- 2 1/2-3 cups flour
Water bath
- 3 cups water
- 1/4 cup baking soda
dip
- 4 tablespoons melted butter
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon maple leaf extract
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In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water and add a little sugar. Let stand until foaming.
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Add sugar, brown sugar, oil, salt, and two cups of flour to the mixing bowl. Continue to add flour, ÂĽ cup at a time, to form a soft but not too sticky dough. Let the dough rise, cover with a lid, and rise in a lightly oiled bowl for 60-90 minutes, or until it is twice as large.
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After the dough has expanded, gently deflate the dough and divide it into four equal-sized pieces. Roll each piece of dough into a snake shape about an inch in diameter. Using a bench spatula or knife, cut the dough into one-inch pieces. Repeat with the remaining dough.
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Preheat the oven to 425. Add water and baking soda to the pot and bring to a boil on medium high heat. Line the baking sheet with parchment paper or silicone liner.
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Put the dough pieces in the pot and boil for 30-45 seconds. Take it out with a strainer or colander and place it on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown. Let the pretzels cool on the pan for 10-15 minutes.
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After the pretzels have cooled slightly, put them in a gallon ziplock bag and drizzle the melted butter on them. Toss it until buttered. When they are all wrapped, add sugar and cinnamon and mix well.
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To make the dipping sauce, whisk together butter, cream cheese, powdered sugar, vanilla, and maple extract until smooth. If necessary, add about a teaspoon of milk to achieve a good maceration consistency. Dip on warm pretzel and enjoy!
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