Halloween cinnamon crusted pretzels are my bake of choice for the 31st October – Halloween. I try to bake something new each year and after the success of this summer’s pop-up bake club cinnamon pretzels, a variation on this theme has come to Halloween.
Pretzels have always been a firm favourite in our house and I have tried so many recipes over the years. But these pretzels are definitely streets ahead of most and that is down to two things.
One – I never usually boil the pretzels. Partly because when teaching, it would be too dangerous and partly because I didn’t have the time to incorporate this extra step of the process.
Two – the boiling mixture which contains a generous amount of bicarbonate of soda/baking soda.
The recipe which I based these pretzels on is by Sally’s Baking Addiction and I am convinced that it’s her baking soda water that got my pretzels to form the best crust – perfect crisp exterior with a chewy bake-like crumb which soaks up the buttery cinnamon sugar crystals as well as the sticky icing.
If you are a keen Halloween baker, then I have a few more of my Halloween bakes to share with you but I would definitely recommend you try these pretzels first.
More Halloween recipes for you to try:
Halloween Cinnamon Crusted Pretzels
A Halloween recipe perfect to give to trick or treaters
Ingredients
- 250 g strong flour
- 1/2 tsp salt
- 1 tsp fast action yeast
- 1 tbsp caster sugar
- 180 ml lukewarm water
- 2 tbsp bicarbonate of soda
- 1 litre water
For the cinnamon sugar topping:)
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 15 g butter melted
For the orange icing:)
- 100 g icing sugar sifted
- 2 tbsp water if icing is still too thick, gradually add another spoon or two of water until the icing is thick but spoonable
- orange food colouring
Instructions
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Pre-heat the oven to 200 degrees
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Line a large baking tray with baking parchment
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Place the flour, salt, sugar and yeast into a mixing bowl and pour in the tepid water
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Bring the dough together using a wooden spoon then turn the dough out onto a table and knead it well for up to 10 minutes. Alternatively knead the dough in a food mixer with a dough hook attachment
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Form the dough into a ball and leave it to prove in the mixing bowl for one hour, covered with a cloth
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Divide the dough into 8 pieces and roll each into a long sausage shape
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Arrange the length of dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U
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Place your pretzels on the lined baking tray
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Bring the litre of water and bicarbonate of soda to the boil in a large saucepan
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Place the pretzels into the boiling water (one or two at a time)and scoop them out with a fish slice after 10-20 seconds, placing them back on to the lined baking tray. Make sure as much of the water as possible has been drained off
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Bake the pretzels for 15 minutes
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Brush with the melted butter and top with plenty of cinnamon sugar. Keep any leftover sugar in a small jar for next time
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When the pretzels have cooled a little, drizzle with the orange glace icing
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Serve immediately while the pretzels are crisp, chewy and delicious
Feel free to leave me a comment. I would love to hear your thoughts!