Cinnamon-Raisin Soft Pretzels

By 1For_Him

Ingredients

• 1 * 1 package (1/4 ounce) active dry yeast
• 1-1/2 * 1-1/2 cups warm water (110° to 115°)
• 2 * 2 tablespoons brown sugar
• 1 * 1 teaspoon salt
• 2 * 2 cups cake flour
• 2 to 2 * 2 to 2-1/4 cups all-purpose flour
• 3/4 * 3/4 cup raisins
• 2 * 2 tablespoons baking soda
• 2 * 2 cups hot water (120° to 130°)
• 3 * 3 tablespoons butter, melted
• 3/4 * 3/4 cup sugar
• 1 * 1 teaspoon ground cinnamon

Details

Servings 14

Preparation

Step 1

Prep: 40 min. + rising Bake: 15 min.

In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope.

In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400° for 15 minutes or until golden brown.

Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm. Yield: 14 pretzels.


Nutrition Facts: 1 serving (1 each) equals 231 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 736 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Cinnamon-Raisin Soft Pretzels published in Country June/July 1999, p49