Even better than store-bought pretzels, these giant fluffy Cinnamon Sugar Pretzels with a sinful hot fudge dipping sauce make carb-o-loading so worth it.
So I’ve made homemade pretzels twice in my life, and each time it amazes me a) how easy they are, and b) how RIDICULOUSLY GOOD THEY ARE.
As a kid I was fascinated by the taste of soft pretzels- what was that salty, alkaline taste that made them so pretzel-y?
Turns out all it is is a dip in boiling water + baking soda. Who knew?
Well clearly all pretzel makers of the world knew it. But not me.
It’s recipes like these that make me excited to have kids and bake with them. We’re going to twist pretzels, mix brownie batter, and eat cookie dough by the spoonful.
I’m also going to be the cool mom that makes all the neighborhood kids fat.
Fat but happy. Very happy.
Happy Friday, y’all. Time to make some giant pretzels.
- 1 cup plus 2 tablespoons milk, warm but not hot
- 2½ teaspoons yeast
- 3 tablespoons powdered sugar
- ¼ cup vegetable oil
- 3 cups all-purpose flour
- ¼ cup baking soda (for the boiling water)
- 2 cups granulated sugar
- 3 tablespoons ground cinnamon
- 14 oz sweetened condensed milk
- 1½ cups chocolate chips
- 2 tablespoons water
- In a small bowl, combine warm milk, yeast, and powdered sugar. Let it sit for 5 minutes, allowing the yeast to activate.
- Pour mixture into a large bowl, then add in vegetable oil, stirring to combine. Add in flour, a cup at a time, mixing between each addition. Using either a standing mixer fitted with a dough hook or your hands, fold the dough until it's smooth and stretchy, about 5 minutes with the standing mixer or 10-12 minutes by hand. You will know the dough is ready when you can hold it up to a window and, when stretched, light shines through without the dough breaking.
- Lightly grease a large bowl with oil, then place the dough into the bowl. Cover it with plastic wrap and allow it to rise in a warm place for between 1 hour and 1 hour 30 minutes.
- Preheat an oven to 450°F. Line 2 large baking sheets with parchment paper. Set aside.
- Using a large dutch oven or pasta pot, bring 3 inches of water and ¼ cup baking soda to a strong boil.
- Place the dough onto a large work surface. Do not flour the surface.
- Cut the dough into 8 equal parts. Roll out each part into a 24" long rope. I rolled out all 8 parts, then lined them up and cut off any uneven ends, to make uniform.
- Make a U-shape with the rope. Holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel.
- Place each pretzel, one by one, into the boiling water for 30 seconds. Remove it with a spatula and place it onto the prepared cookie sheet. Repeat with remaining dough.
- Bake pretzels for 12 minutes, until a light golden brown.
- Mix sugar and cinnamon in a large bowl. Remove pretzels from oven and brush with melted butter, then dip into cinnamon sugar mixture.
- Heat sweetened condensed milk in a medium pan over medium heat for 1 minute. Fold in chocolate chips, whisking to combine. Remove from heat once chocolate is fully melted. Place into a serving bowl and dip pretzels in!!