Cinnamon Sugar Pretzels
For the pretzels
1 x Lighthouse Yeast + sachet
500g Lighthouse Bread and Pizza Plain Flour
360ml lukewarm water
1 tsp salt
1 tbsp sugar
30g melted unsalted butter
For the baking soda bath
2L hot water
120g Anchor Baking Powder
For the Cinnamon Sugar
2 tsp Spencers Ground Cinnamon
1 cup caster sugar
Melted butter to brush
Place the yeast, salt, sugar and melted butter in a large bowl. Add lukewarm water and mix with a whisk until combined. Allow to sit for 2 minutes before moving on to the next step.
Gradually add the flour to the liquid mixture, 1 cup at a time. Use your hands or a wooden spoon to mix until a smooth, cohesive dough forms. If the dough is too sticky add 1 tbsp of flour at a time until it comes together.
Turn the dough out onto a well-floured surface and knead for 8-10 minutes until smooth (the dough should be slightly sticky).
Shape the dough into a ball and place in a lightly greased bowl. Cover with a clean, damp cloth and leave in a warm place until dough doubles in size (approximately 45 minutes). Alternatively, the dough can be prepared in a bread machine using the dough setting.
Preheat oven to 200°C conventional (180°C fan forced).
Turn dough out onto a lightly floured surface and gently knead for 1 minute. Divide the dough into 10 even sized balls. Roll each ball out into a rope approximately 50cm in length. Form each rope into a pretzel shape. Cover the shaped dough with a clean tea towel.
Heat 2L of water in a wide saucepan. When water is hot (but not boiling), slowly add the baking soda and mix with a whisk. Keep whisking until bubbles stop forming. If bubbles are still present on the surface of the liquid use a spoon to remove the foam.
One by one, carefully transfer each pretzel into the baking soda bath, allowing each to soak for no more than 10 seconds. Remove the pretzels with a slotted spatula and place on a lined baking tray. Bake for 15-20 minutes.
To prepare the cinnamon sugar, mix the sugar and ground cinnamon until combined. Allow the pretzels to cool to room temperature before brushing on the melted butter. Dust the prepared cinnamon sugar over the pretzels.
Proofing time may vary depending on where the dough is placed. This step is critical in bread making to ensure the yeast produces sufficient aeration so that the bread develops a light, even texture.
If making savoury pretzels, sprinkle some coarse sea salt over the pretzels before putting them in the oven.