Homemade pretzels cut into bite sized pieces, baked to golden perfection, and then tossed in copious amounts of cinnamon sugar.
Alrighty, ladies and gents. I am in the market for a new overnight or weekend bag for the hospital stay I’m about to have for this new baby and I cannot find one that I love.
The overnight bag that I have previously used is this giant duffel bag that has the company I previously worked for embroidered on it.
While that’s not a huge deal, I just don’t take that much stuff with me to the hospital and so I don’t need all that much room.
I found this one and this one on Amazon but I’m always leery of the quality and size when buying on Amazon.
They do both have free returns so I wouldn’t be losing anything if I decided I didn’t like them but I’m still hesitant.
I do love that the Baosha one can be slid over a suitcase handle so if I need it for traveling then it would be super handy when taking through the airport but I’m just not sold on the stripes or color choices.
What do you think?
Luckily I still have a couple months before it’s actually time to go to the hospital for the baby so I have some more time to shop around.
I guess I’ll have to take a trip down to South Bend to see what I can find at Target, TJ Maxx, Marshalls, or the mall down there.
Or if you have any suggestions, please spam me with them. Haha
Anyway, in my current big ‘ole pregnant state, I have been craving all the sweets lately.
So it seemed only fitting to make some pretzel bites covered in cinnamon and sugar. Now that I know how to make homemade soft pretzels, I make them all the time.
I love me some carbs.
I’ve made them regular and made then big and fluffy with beer in the batter and now I’ve cut them up into bite sized pieces and coated in cinnamon sugar.
Perfect sweet tooth satisfier.
- 1 1/2 cups water
- 2 Tbsp packed light brown sugar
- 1 package active, dry yeast
- 5 Tbsp unsalted butter melted
- 2 tsp salt
- 4 1/2 cups all-purpose flour
- 10 cups water
- 3/4 cup baking soda
- 1 large egg yolk
- 1 Tbsp water
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 Tbsp ground cinnamon
- Add water to small bowl and microwave on high for 20-30 seconds to warm the water to about 110° F. Whisk in sugar and sprinkle yeast over top. Let sit for 5 minutes until the yeast begins to foam.
- In the bowl of a stand mixer with the dough hook, pour yeast mixture. Add melted butter and salt and stir. Keeping the mixer on low, add flour and knead until soft dough ball forms. It should be smooth and begin to pull away from the sides of the bowl.
- Turn dough out onto oiled surface. Add about 1 Tbsp. olive or vegetable oil to a bowl and return dough ball to bowl. Cover bowl with plastic wrap or towel and let sit in warm place to rise until doubled in size, about 1-2 hours.
- Preheat oven to 425° F and line baking sheet with parchment paper or spray with nonstick cooking spray.
- In a medium saucepan, whisk baking soda into 10 cups water. Heat to boiling.
- In a small bowl, whisk together large egg yolk and 1 Tbsp water. Set aside.
- Remove dough to oiled surface and divide into 8 equal pieces. Roll each piece into a rope about 22-24 inches long and slice into 1″ pieces.
- Working in batches, boil dough bites for 30 seconds and remove onto prepared baking sheet, making sure not to crowd the sheet and that the pieces are not touching each other. Brush tops with egg yolk mixture.
- Bake at 425° F for 12-15 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes.
- While pretzels are baking, add 1 cup sugar and 1 Tbsp cinnamon to a large gallon bag or large bowl and mix to combine. Add melted butter to separate bowl.
- After pretzels have cooled slightly, working in batches again, dunk in melted butter and then coat in cinnamon sugar mixture.
- Serve and enjoy!