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Sep 30, 2012

Baked Sunday Mornings: Whole Wheat Cinnamon Sugar Pretzels

So I was absent last week from posting on the Baked Sunday Mornings site; not going to lie, I was bummed that it had to be the Whiskey Pear Tart that I missed. I love pears and tarts and no doubt feel I would've liked the two combined. There's always tomorrow.

Seeing how ill-prepared I was last week (in my defense, my in-laws were here and my husband had his grad school graduation ceremony) I planned ahead for this week's recipe. I had everything but the bread and whole wheat flours so after a trip to Whole Foods, I was ready to bake mid-week. I'm not a huge fan of pretzels to begin with but I figured I'd give it a shot since this would be my first time making them. Plus, who could deny the allure of cinnamon and sugar... not I.

The recipe is straightforward and I didn't have any real issues. I created some monster-sized pretzels, 8 total (the yield is 12-18). I had fun... rolling out and shaping the dough, sticking them in the bubbling baking soda bath -- I felt like a kid playing and conducting a science experiment. 

baking soda bath

The texture of the finished pretzels was great, and they're best eaten warm, just a few minutes out of the oven. I didn't find them sweet enough (I know, yesterday I was saying I couldn't handle sweet...) so I wonder if the dough can be modified and made sweeter. The great thing about the recipe is that it's customizable and the possibilities for toppings are endless. The dough being as versatile as it is, I'd even go so far as to consider making pretzel dogs or bites for the kids.

CommentsCategories baked sunday mornings baking sweet Tags pretzels whole wheat flour cinnamon sugar