Bake Club Cinnamon Pretzel Knots
Makes 3 dozen bites
2 teaspoons dry active or rapid rise yeast (½ packet)
⅓ cup warm water
½ cup warm milk
2 cups flour
2 teaspoons light brown sugar
1 teaspoon salt
2 tablespoons butter or oil
¼ cup baking soda
3 cups water
4 tablespoons butter, melted
½ cup sugar
2 teaspoons cinnamon
Get your dough on:
Whisk together yeast and warm water in bowl until dissolved. Add milk, flour, light brown sugar, salt, and fat. Mix by hand or with dough hook until combined. Knead for 7 minutes.
Transfer the dough to an oil lined bowl and cover with plastic, leave in a warm, dark place for 1-2 hours where it will double in size.
Bring baking soda and water to a boil in a shallow pan and heat oven to 450F.
Deflate dough on the counter, and divide into 6 pieces. Roll each piece out to 12-inches long, then take each rope and cut it into 6 pieces, tying each into a knot. Drape a light towel over each round of knots as you cut and tie the remaining batch. Boil pretzel knots for 10 seconds face down, then 10 seconds on bottom side, for 20 seconds total.
Transfer boiled knots to a greased baking sheet.
Using clean hands or a paint brush coat each in melted butter.
Bake for 10-12 minutes until a deep golden brown. Allow to cool for 3-5 minutes then paint once more with melted butter and toss in a bowl of ½ cup sugar and 2 teaspoons of cinnamon until all knots are well coated.
Devour with your favorite people- it will seal your bond forever.