Cinnamon Raisin Soft Pretzels
Elevate your snack game with these irresistible Cinnamon Raisin Soft Pretzels—where the warm, chewy delight of a classic pretzel meets the cozy sweetness of cinnamon and raisins. Perfectly golden on the outside and fluffy on the inside, these homemade pretzels are boiled in a traditional baking soda solution for that signature soft texture and finished with a shimmering egg wash and optional sprinkle of coarse sugar or cinnamon sugar for a hint of crunch. With a prep time of just 25 minutes and simple pantry ingredients like all-purpose flour, active dry yeast, and ground cinnamon, these pretzels are a fun and rewarding baking project for any skill level. Serve them warm for a comforting treat that pairs perfectly with your favorite coffee or tea. Whether you’re hosting a brunch or indulging in a cozy weekend snack, these cinnamon raisin pretzels are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Warm water (approximately 110°F or 43°C)
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 2 tablespoons Brown sugar
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.75 cup Raisins
- 4 tablespoons Unsalted butter (melted)
- 0.25 cup Baking soda
- 8 cups Water for boiling
- 1 Egg (beaten for egg wash)
- 2 tablespoons Coarse sugar or cinnamon sugar mix (optional, for topping)
Instructions
In a large mixing bowl, dissolve the granulated sugar and brown sugar in 1.5 cups of warm water. Sprinkle the yeast over the top and let it sit for 5 minutes or until it becomes frothy.
Add the melted butter, salt, ground cinnamon, and 3.5 cups of all-purpose flour to the bowl with the yeast mixture. Stir until a shaggy dough forms.
Add the raisins, and knead the dough on a lightly floured surface for about 5-7 minutes, gradually adding the remaining 0.5 cups of flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rest in a warm area for 1 hour until it doubles in size.
Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope approximately 20 inches long and twist each rope into a pretzel shape.
In a large pot, bring 8 cups of water and the baking soda to a boil. Carefully place each pretzel into the water one at a time and boil for 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheets.
Brush each pretzel with the beaten egg for a shiny finish. If desired, sprinkle with coarse sugar or a cinnamon sugar mixture for extra sweetness.
Bake the pretzels in the preheated oven for 12-15 minutes or until they are golden brown and fragrant.
Remove the pretzels from the oven and let them cool slightly before serving. Serve warm for the best flavor and texture.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 17592 mg | 765% | |
| Total Carbohydrate | 536.6 g | 195% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 147.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 249 mg | 19% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
