Soft cinnamon pretzels
- 275g strong white bread flour
- 275g plain flour
- 2tbsp caster sugar
- 1 sachet easy-bake yeast
- 350ml warm milk
- 100g unsalted butter, melted
- 2tbsp bicarbonate of soda
- 2tsp ground cinnamon
- 75g caster sugar
Sift both the flours into a large bowl. Stir in the sugar, the yeast and a pinch of salt. Make a well in the centre and add the milk and all but 2tbsp of the butter.
Using a wooden spoon, mix to a smooth, soft dough. Turn out onto a lightly floured surface and knead for 8-10 mins.
Place in a lightly oiled bowl and cover with lightly oiled clingfilm. Leave in a warm place for about 1 hr or until doubled in size.
Re-knead for 1 min, then divide into 16 pieces. Roll into long sausage shapes and tie into pretzel knots.
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking sheets with baking paper.
Half-fill a large pan with boiling water. Add the bicarbonate of soda and bring to a simmer. Add the pretzels 3 at a time, lowering into the water on a fish slice. Cook for 1 min, remove with a draining spoon and put on the tray.
Bake for 10 mins until golden. Immediately brush all over with the remaining melted butter and toss in cinnamon and sugar.
Top tip: The liquid you add to the flour needs to be warm in order to activate the yeast – but if it’s too hot you’ll kill it. To get the right temperature, mix 1 part boiling water with 2 parts cold water.
How to knead: Kneading dough develops gluten in the flour, essential for giving bread its distinctive structure. Put the dough on a floured surface and stretch it out with the heel of your hand. Turn the dough, fold and repeat for 8-10 mins until you have a smooth, elastic dough.