Cinnamon Raisin Pretzels with Maple Caramel
These pretzels are loaded with raisins and covered in cinnamon sugar, dipped in a maple caramel sauce, they are the most delicious snack!
Some people might be intimidated by the thought of making homemade pretzels, but they are surprisingly easy to make. They only require a few simple ingredients, and no mixer needed (although if you have one, feel free to use it to give your arms a break!)
Ingredients you will need for this recipe
Bread Flour - Like most yeasted products, you will need a flour with a higher gluten content. This is what gives bread its structure.
Honey - To sweeten the dough.
Water - To hydrate the dough
Butter - This helps to give the dough some elasticity.
Salt - Gives the dough flavor, helps regulate the activity of the yeast, and also helps to strengthen the gluten structure of the dough. I like to use kosher salt in all my recipes.
Dry yeast - This is what makes the dough rise. Active dry yeast is best for this recipe.
Raisins - Purple or golden raisins both work in this recipe.
How to make pretzels
In a large bowl, mix together all of the ingredients until the dough comes together
Knead the dough for 5 minutes to develop the gluten structure.
Divide the dough into 6 equal pieces. Let rest for 5 minutes.
Shape the dough pieces into a log. Cover with plastic and let rest for 15 minutes.
Roll each piece of dough into a 15-20 inch rope.
Shape into a pretzel. Here is a quick tutorial on how to shape pretzels
Rest the pretzels in the fridge for 30 minutes or cover in plastic and rest overnight.
Boil the pretzels in the baking soda solution for 5 seconds.
Bake until golden and serve warm!
*Typically pretzels are dipped in a lye solution, which is what gives pretzels that unique taste. I don’t recommend working with lye if you are not familiar with it, as it can be very dangerous. It is also not a common thing that most people have in their home.
Pretzels are boiled in a baking soda solution to mimic that flavor, it is not exact, but baking soda is completely safe to work with and you probably already have it in your pantry. By boiling the pretzels they are forming that tough skin on the outside and will be soft and chewy, once they are baked on the inside
Tips on making this recipe perfectly
Let the dough rest in between shaping, this helps the gluten relax and will make the dough easier to shape. The dough will constantly retract back if it has not had enough time to rest.
Boil the pretzels for no more then 5-10 seconds. Boiling them for too long will result in too thick of a skin.
Bake the pretzels until they are completely golden. There should be no white spots, just a nice even golden brown color throughout.
Let the pretzels cool slightly before serving. They should be served warm, but if they are eaten right out of the oven they may be gummy on the inside because the proteins need time to set.
Other fall recipes to try
Fluffernutter Chocolate Chunk Blondies
Pumpkin Marshmallow Snickerdoodles
If you tried these Cinnamon Raisin Pretzels or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for all things sweet!
Cinnamon Raisin Pretzels with Maple Caramel
Ingredients
- 2 3/4 cup (366 grams) bread flour
- 3/4 cup water (187 grams)
- 1 tablespoon honey
- 1 tablespoon unsalted butter, softened
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon dry yeast
- 1/2 cup (80 grams) raisins
- Melted butter and cinnamon sugar for coating
- 2 tablespoons baking soda
- 5 cups water
- 1/2 cup (170 grams) maple syrup
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
- Cover the raisins with warm water for 5 minutes to soften, strain and set aside.
- In a large bowl, mix together the flour, honey, salt, water, butter, and yeast until a dough forms.
- Knead the dough for 5 minutes to develop the gluten structure.
- Knead the raisins into the dough until they are incorporated.
- Divide the dough into 6 equal pieces. Let rest for 5 minutes.
- Shape the dough pieces into a log. Cover with plastic and let rest for 15 minutes.
- Roll each piece of dough into a 15-20 inch rope.
- Shape the rope into. pretzel. Place on the prepared sheet pan.
- Rest the pretzels in the fridge for 30 minutes or cover in plastic and rest overnight.
- Place the water and baking soda in a pot and bring to a boil.
- Boil the pretzels in the baking soda solution for 5-10 seconds per pretzel.
- Place pretzels back onto the sheet pan.
- Bake for 15-20 minutes or until completely golden.
- Cool for 10 minutes.
- Brush each pretzel with melted butter and dip in cinnamon sugar.
- Place the maple syrup, butter, and heavy cream in a small pot over medium heat.
- Simmer for 5 minutes until the sauce thickens.
- Set aside until ready to use.
Notes:
Store leftover pretzels in an airtight container for 1-2 days.
Freeze pretzels for up to 2 months.
Rewarm leftover pretzels at 300 degrees F for 5 minutes.