Cinnamon-Vanilla Sugar Pretzels

Cinnamon-Vanilla Sugar Pretzels

Cinnaman sugar pretzels on a tray.

A sweet twist on a classic, these vanilla bean seed-speckled soft pretzels are coated in a crunchy sugar blend punctuated with the aromatic flavors of cinnamon and Heilala Pure Vanilla Bean Paste.

CINNAMON-VANILLA SUGAR PRETZELS

  • ¾ cup (150 grams) plus 3 teaspoons (12 grams) granulated sugar, divided
  • 1⁄4 cup (55 grams) plus 1 tablespoon
  • (14 grams) firmly packed light brown sugar, divided
  • 1 tablespoon (18 grams) plus
  • 2 teaspoons (12 grams) Heilala Pure Vanilla Bean Paste, divided
  • 1 tablespoon (9 grams) plus ¼ teaspoon kosher salt, divided
  • 8½ cups (2,040 grams) plus 2 tablespoons (30 grams) water, divided
  • 2¼ teaspoons (7 grams) active dry yeast 3¾ to 4¼ cups (469 to 532 grams) all-purpose flour, divided
  • 1 cup (240 grams) warm whole milk
  • (110°F/43°C to 115°F/46°C)
  • 6 tablespoons (84 grams) unsalted butter, melted and divided
  • ¼ cup (60 grams) baking soda
  • 2 large egg yolks (37 grams)
  • 1½ teaspoons (3 grams) ground cinnamon
  1. In a large resealable plastic bag, place 4 cups (150 grams) granulated sugar, ¼ cup (55 grams) brown sugar, 2 teaspoons
  2. (12 grams) vanilla bean paste, and ¼ teaspoon salt; knead and mix together until well combined. Evenly spread sugar mixture on a parchment paper-lined baking sheet. Let dry for at least 1 hour.
  3. In a small bowl, whisk together 1⁄2 cup (120 grams) warm water (110°F [43°C] to 115°F [46°C)] and 1 teaspoon (4 grams) granulated sugar. Whisk in yeast; let stand until foamy, 5 to 10 minutes.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, remaining 1 tablespoon (9 grams) salt, remaining 1 tablespoon (14 grams) brown sugar, and remaining 2 teaspoons (8 grams) granulated sugar at low speed until combined.
  5. Add yeast mixture, warm milk, 2 tablespoons (28 grams) melted butter, and remaining 1 tablespoon (18 grams) vanilla bean paste; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl.
  6. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  7. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, 4 to 6 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1⁄2 cup (63 grams) flour, tablespoon (8 grams) at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl and should pass the windowpane test; see Note).
  8. Shape dough into a smooth round.
  9. Lightly oil a medium bowl. Place dough in bowl, turning to grease top.
  10. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  11. Preheat oven to 375°F (190°C).
  12. Cut 12 (6×5¼-inch) rectangles of parchment paper; place rectangles, evenly spaced, on rimmed baking sheets, and dust with flour.
  13. On a clean surface, divide dough into portions (about 76 grams each). Gently deflate 1 portion to release any large air bubbles. (Keep remaining dough covered to prevent it from drying out.) Roll into a 24-inch rope that tapers at each end.
  14. Shape into an upside-down “U”; cross rope 3 inches from ends. Twist ends around each other once, and fold down so loose ends touch rounded part of “U” shape just to the sides of center; gently press to secure, and carefully stretch to open pretzel shape, if necessary. Place on a prepared parchment paper rectangle. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
  15. In a 4-quart stockpot, bring 8 cups (1,920 grams) water and baking soda to a gentle boil over medium-low heat.
  16. Line 2 baking sheets with parchment paper; lightly spray parchment with cooking spray.
  17. Using parchment rectangles to help support, carefully drop pretzels, 1 to 2 at a time, top side down, into boiling water- baking soda. Discard parchment.
  18. Cook for 15 seconds per side. Using a large slotted spatula, lift and let excess water drip off; place 1⁄2 to 1 inch apart on prepared pans.
  19. In a small bowl, whisk together egg yolks and remaining 2 tablespoons (30 grams) water. Brush dough with egg wash.
  20. Bake, one batch at a time, until deep golden brown, 12 to 16 minutes. Let cool on pans for 5 minutes.
  21. In a large bowl, place dry sugar mixture; whisk in cinnamon, and break up any large sugar clumps by hand. Brush pretzels with remaining 4 tablespoons (56 grams) melted butter. Press pretzels, one at a time, in cinnamon-vanilla sugar, and toss until completely covered. Serve warm or at room temperature.

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