Cinnamon Sugar Danish Pretzel Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">240ml warm milk (around 38°C)</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">60ml water (for baking soda bath)</li><li class="ingredients-single-item">15g baking soda (for baking soda bath)</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">50g granulated sugar (for filling)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g unsalted butter, melted (for coating)</li><li class="ingredients-single-item">150g granulated sugar (for coating)</li><li class="ingredients-single-item">15g ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wide shallow pot (for baking soda bath)</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a bowl of a stand mixer, combine the bread flour, instant yeast, 50g sugar, and salt. Mix briefly with a spoon to distribute the dry ingredients evenly. In a separate bowl, whisk together the warm milk, 60g melted butter, and 1 egg until combined. The warm milk activates the yeast while the fat from butter and egg enriches the dough, creating a softer texture than traditional pretzels.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the wet ingredients into the dry ingredients and attach the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase to medium-low speed and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky – if too wet, add a tablespoon of flour at a time; if too dry, add a teaspoon of milk.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and place in a warm, draft-free area to rise until doubled in size, about 1 hour. The slow rise allows the gluten to develop and the yeast to create a complex flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, 50g sugar, and vanilla extract until smooth and creamy. Cover and refrigerate until needed. The cold filling will be easier to handle when shaping the pretzels.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air and transfer to a lightly floured surface. Divide the dough into 8 equal portions (about 110-115g each). Working with one piece at a time (keep others covered to prevent drying), roll each into a rectangle about 25cm × 10cm.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread about 2 tablespoons of the cream cheese mixture down the center of each rectangle, leaving a 1cm border around the edges. Fold the long sides of the dough over the filling, pinching the seam and ends to seal completely. Roll gently with your palms to create a rope about 40-45cm long. The dough will feel elastic and may spring back – just be patient and continue gently stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each rope into a traditional pretzel: form a U-shape, then cross the ends over each other twice, and press the ends onto the bottom of the U. Place the shaped pretzels onto parchment-lined baking sheets, leaving at least 5cm between them. Cover loosely and let rest for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C. Prepare the baking soda bath by bringing 1 liter of water to a gentle boil in a wide pot. Add the baking soda (it will fizz briefly) and stir to dissolve. The alkaline bath helps create that distinctive pretzel crust and color, even though we're making a sweeter version.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working with one pretzel at a time, carefully lower it into the simmering baking soda solution for 20 seconds, using a slotted spoon or spatula to turn it once. Return to the baking sheet, keeping the pretzel shape intact. This brief dip creates the characteristic chewy exterior while maintaining the tender interior.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Beat the remaining egg with 1 tablespoon of water to create an egg wash. Brush each pretzel with the egg wash, which will give them a beautiful golden-brown shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 14-16 minutes, rotating the pans halfway through, until the pretzels are deep golden brown. Look for a rich color without any pale spots, which indicates they're fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the pretzels are baking, prepare the cinnamon sugar coating. Mix together the 150g granulated sugar and ground cinnamon in a wide, shallow dish. The warm pretzels will help the sugar adhere better, so timing is important for the next step.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When the pretzels are done, remove them from the oven and let cool for just 2-3 minutes – they should still be quite warm. Brush each pretzel generously with melted butter, making sure to cover all surfaces. The warm dough absorbs some butter, creating an even richer treat.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Immediately roll each buttered pretzel in the cinnamon sugar mixture, coating thoroughly on all sides. Place on a wire rack to cool slightly. These pretzels are best enjoyed while still warm, when the contrast between the crunchy sugar coating and the soft, cream cheese-filled interior is at its peak.</li></ol>