Valentine’s Cinnamon Sugar Pretzels
These Valentine’s Cinnamon Sugar Soft Pretzels are deliciously soft with a hint of sweetness from a strawberry puree infused dough. The classic cinnamon sugar soft pretzel flavor you know and love, in the shape of a heart for Valentine’s Day!
I lightly sweeten the dough by using a strawberry puree, which essentially is just lightly simmering down strawberries. You can use fresh, I use frozen, which adds to the time they need to simmer the extra moisture off. You could also use strawberry jam in place of creating your own puree! It doesn’t create a powerful strawberry flavor, really just an essence of fruity sweetness to the dough!
Once you mix, poach and bake your pretzels, the final step is basting them in melted butter and coating them in a cinnamon sugar mixture — you are sure to get the full “lips coated in sugar” experience just like Auntie Anne’s from these!
Valentine’s Cinnamon Sugar Soft Pretzels
Ingredients
- 1 cup warm water
- 2 tsp dry active yeast
- 2 tbsp brown sugar
- 2 tbsp melted butter
- ½ cup strawberry jam OR strawberry puree
- 1 tsp vanilla
- 4 cups all purpose flour
- 1½ tsp kosher salt
For the cinnamon sugar coating:
- 3 tbsp melted butter
- 1 cup granulated sugar
- 1 tbsp cinnamon
For the strawberry puree:
- 1½ cup frozen or fresh strawberries
Instructions
For the strawberry puree:
- If you are choosing to make your own rather than use strawberry jam, add 1½ cups of fresh or frozen strawberries to a small saucepan and gently simmer for 15-20 mins over medium low heat. Stir frequently and mash berries so the mixture is smooth. Keep the lid off so moisture can be released from the berries and doesn't create a watery dough. You will know it's finished when you drag a spoon across the bottom of the pan and the mixture does not fill in the space.
For the pretzels:
- In a large bowl combine 1 cup warm water, 2 tsp yeast & 2 tbsp brown sugar, stir to combine & let stand for about 5 mins until foamy. Add strawberry puree, vanilla, melted butter, salt and flour. Stir until the mixture is combining and a dough is beginning to form.
- If using a stand mixer, beat with a dough hook and add more flour if sticking to sides of the bowl 1 tbsp at a time until a dough ball forms. If mixing by hand — transfer the shaggy dough mixture to a floured surface & knead until dough ball forms, adding more flour if needed and too sticky.
- Transfer dough ball an oiled large bowl and cover with plastic wrap. Let rise in a dry, warm place for 1 hour. I set in the oven turned OFF with the oven light on.
- Divide dough into 4-8 pieces depending if you want large or mini pretzels. Roll dough out into a semi thin log and form an upside down “U” shape. pinch the bottom of the U for the bottom of the heart, and bring the 2 loose ends together to form the top of the heart.
- Arrange on a lined baking sheet and let rise 30 more mins while you make your poaching water. About 1/4 cup or a handful of baking soda to a large pot of simmering water. Add each pretzel one at a time to the pot & poach for 1 min each side.
- Return to baking sheet and coat in an egg wash of 1 egg + 1 tbsp water. Bake at 450F for 12-17 minutes, until deep golden browned (like a pretzel color). Let cool until you can handle with your hands.
- Brush with melted butter & toss in a large bowl of granulated sugar and cinnamon.
Notes
