My favorite food? Soft gooey cinnamon pretzels! The only problem, I can’t always drive to the mall to get them, so here is a solution! Best when served warm.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
Stir milk and honey together in a bowl; let sit for 5 minutes.
Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft. Knead dough on a lightly floured surface for about 3 minutes. Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces.
Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape. Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels. Arrange coated pretzels on the prepared baking sheet.
Bake in the preheated oven until pretzels are golden brown, about 8 minutes.
Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.
Per Serving: 257 calories; protein 4.2g; carbohydrates 42.7g; fat 8.4g; cholesterol 22mg; sodium 169.1mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.