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Cinnamon-Raisin Soft Pretzels Recipe

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This recipe for Cinnamon-Raisin Soft Pretzels, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110 to 115 degrees)
2 tablespoons brown sugar
1 teaspoon salt
2 cups cake flour
2 to 2-1/4 cups all-purpose flour
3/4 cup raisins
2 tablespoons baking soda
2 cups hot water (120 to 130 degrees)
3 tablespoons butter or margarine, melted
3/4 cup sugar
1 teaspoon ground cinnamon

Directions:
Directions:
In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15 inch rope. In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400 for 15 minutes or until golden brown. Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm.

Number Of Servings:
Number Of Servings:
14 pretzels
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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