Ingredients
Scale
- For the Pretzel Dough:
- 1 ½ cups warm water (110°F)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 packet (2 ¼ tsp) active dry yeast
- 4 ½ cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- Vegetable oil for the bowl
- For the Water Bath:
- 10 cups water
- 2/3 cup baking soda
- For the Topping:
- 8 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Vanilla Dip:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste (optional for extra flavor)
Instructions
- Combine the warm water, sugar, and salt in the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit for about 5 minutes until the mixture becomes foamy.
- Add the melted butter and flour to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead the dough for about 5 minutes. The dough should be smooth and pull away from the sides of the bowl. If it is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- Remove the dough from the bowl and lightly coat the bowl with vegetable oil. Return the dough to the bowl, cover it with a clean kitchen towel or plastic wrap, and place it in a warm, draft-free spot. Let the dough rise for about 1 hour or until it has doubled in size.
- Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly brush them with oil. Bring the 10 cups of water and the baking soda to a rolling boil in a large pot.
- Turn the dough out onto a slightly oiled work surface and divide it into 12 equal pieces. Roll each piece into a long rope, about 20-22 inches long. Make a U-shape with the rope, cross the ends over each other, and press them onto the bottom of the U to create the classic pretzel shape.
- Carefully drop each pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to remove them and place them onto the prepared baking sheets.
- Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the pretzels turn a deep golden brown. While the pretzels bake, mix the cinnamon and sugar in a shallow bowl.
- Once the pretzels are out of the oven, let them cool for just a minute so you can handle them. Brush each warm pretzel generously with melted butter, then dredge it through the cinnamon-sugar mixture until fully coated.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla. Whisk until the dip is light and fluffy. Serve the warm pretzels immediately with a side of the dip.
- Cook Time: 1 hour 40 minutes