Almond and Cinnamon Pretzel Recipe:
Sinful Pretzels with Cinnamon and Almond flavours, delicious addiction.
The idea to try my hands at the pretzels crossed my mind after we recently fell in love with almond and cinnamon Pretzel at the Aunt Annie’s Pretzel counter at DLF mall, Delhi. They are addictive; I must warn you, so do make them at your own risk.
Now there I’ve raised the bar so high that I need to do justice with the recipe. It’s not like I woke up dreaming about the recipe, I obviously tried searching through the internet but couldn’t get much of help there and then a miraculous co-incidence happened.
It’s simply awesome how often we are stuck with something and the answer comes walking to you on its own, like a magical conspiracy. Here goes the story, there’s this woman who and I had been smiling at each other at the gym for almost a week now. We never talked, just smiled at each other from a distance while treading that mile on the sweat machine. But, that day we first time happened to meet in the changing room and we spoke for the first time and to my amazement she turned out to be an Indo-German. I was amazed at the co-incidence and told her about my fix with the pretzel recipe and she turned out to be a food lover too and in an immediate connect of a fellow foodie she shared her tips and tricks. What next, I immediately set onto the job and made these Almond and Cinnamon Pretzels using her recipe for the basic pretzel and adding almonds and cinnamon to add the addictive flavour.
Ingredients (Makes 8 mini Pretzels, Serves 3-4):
- 2 cups plain flour (a little extra if required)
- 1 tsp dry active yeast
- ¼ cup lukewarm water (60 ml)
- ½ cup lukewarm milk (120 ml)
- 2-3 tbsp brown sugar
- ½ tsp salt
- 2 tbsp soft butter
- 1 tbsp bicarbonate of soda
SFor the glaze and topping:
- ¼ the cup brown sugar
- ½ cup water
- 1/3 cup coarsely powdered (or crushed) almonds
- 1 tsp cinnamon pwd
- 2 tbsp castor sugar
- Stir in the yeast with the warm water and leave on for 5-10 mins until frothy.
- In a mixing bowl mix 1 cup of flour, brown sugar, melted butter and then add the frothy yeast mixture and entire lukewarm milk and stir everything well using an electric or handheld whisk.
- Once it is well incorporated into smooth sticky dough, add the remaining flour and salt and mix well until soft dough is formed and no dough sticks to the wall of the bowl, (add a little extra flour if required ).
- Tip the dough onto a clean working surface and knead. Stretch the dough out using the palms of your both hands pulling in opposite direction, then roll and repeat 7-8 times. Continue kneading for about 10 minutes until you have smooth and glossy dough.
- Place the dough into an oiled bowl and cover up with a moist damp muslin and keep in warm damp place to prove (I simply run the microwave for a min, turn it off and leave the bowl inside it during this cold weather) for 4-5 hours until it doubles in side.
- Once proved first set the oven to preheat at 200OC. Now turn out the dough onto the working surface and vide into eight equal parts, the best way to do this is to roll the dough into a log, then cut into half and then each half into their half and so on to get 8 eual size dough balls.
- Put a pot of water to boil, add enough water to just dip each pretzel one by one.
- Roll each dough ball into a long pipe, now since the gluten makes the dough retract back you must roll out the dough once and then allow it to relax for awhile and then continue to roll it out into a long pipe by working from the middle outwards. Push out any bubbles if formed in the dough by applying a little pressure while rolling it out.
- Now hole each ends of the pipe and raise it into the sir to create a U shape and leave it flat onto the work surface. Then without letting go of the ends twist them around each other twice in a swift motion and then lightly press the ends onto the either side of the U-bend.
- Repeat with each dough pipe and keep spread out. Line your baking tray or grease it.
- Add the bi-carbonate of soda to boiling water and then dip each pretzel for about 5-7 secs, drain and keep them straight out onto the prepared baking tray.
- Quickly mix half the cinnamon pwd to the crushed almonds and sprinkle on the top of each pretzel while it is still moist on top. Bake at 200OC for 20-25 mins or until nicely browned.
- While the pretzels bake prepare the glaze by brings the brown sugar and water to boil and allowing it to simmer for approx 5 mins until the syrup thickens. Also mix the remaining cinnamon with castor sugar and spread on a plate
- Once the pretzels are baked allow it to cool on the wired rack for a while then using a soft tong quickly dip the top of each pretzels into the brown sugar syrup first and then place it quickly over the cinnamon sugar (or you may sprinkle on the top instead) and keep each pretzels spread out until the sugar syrup dries. The sinfully delicious Almond and Cinnamon Pretzels are ready to be eaten straight away, and if you can save some just keep in the fridge upto a week and warm up briefly before eating.
Dos and Don’ts:
- Add favours to your own choice, you may just enjoy it plain or infact even make a savoury variation by reducing the sugar in dough and sprinkling some herbs and rock salt on top before baking.
- Make sure that the dough is properly proved to get a soft inside and crispy on top pretzel at the end.