Mini Pretzels

So, yesterday I decided to tackle a 30 minute pretzel recipe. I was surprised to find out that the recipe did not call for the dough to rise and I honestly thought that the pretzels would just come out really tough because it did not rise and get spongy. I was really happy when I tasted the pretzels because they were the best mini pretzels I've ever made.

I am now wondering if I could use that same recipe to make cinnamon buns, because you see I've tried so many different recipes for cinnamon buns but they always come out dry and hard, so if I'm ever brave enough I will try it out and see how it goes. If it's successful I'll share with you guys and if not well, I'll let you know so that you don't waste a perfectly good pretzel dough on cinnamon buns. If you have any good cinnamon bun recipes just leave them in the comment box below, please :)
                             

- - - - - - recipe- - - - - - 

Ingredients

1 and 1/2 cups warm water

2 1/4 tsp active dry yeast

1 tsp salt

1 tbsp granulated sugar

3 1/2 - 4 cups all-purpose flour + more for the counter surface to knead

1 large egg + 1 tsp water

Course sea salt for sprinkling

        if making cinnamon sugar pretzels

3 tbsp butter, melted 

1/2 tbsp of cinnamon 

2 tbsp of granulated sugar

Ready, set, BAKE!

1. Preheat oven to 425*F degrees. Line baking sheet with parchment paper. Set aside.

2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Continue to add more flour until dough is no longer sticky. Poke the dough with your finger - if it bounces back, it is ready to knead.

3. Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball. With a sharp knife, cut ball of dough in 1/2, then those 1/2 in half etc. until you get the desired amount of dough balls. 

4. Roll the dough into a rope with an even diameter and about 12 inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. 

5. In a small bowl, beat the egg. With a silicone brush, brush the egg and water over the top and sides of the pretzel, be generous.

7. Bake for 10 minutes at 425*F degrees. Turn the oven to broil for the last 5 minutes to brown the tops. Watch closely to avoid burning.

8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 4 days (will lose softness). Pretzels freeze well.

       Optional: In a separate shallow bowl mix the cinnamon with the sugar. While the pretzels are still hot, dip the top side of the pretzel in the butter and then into the cinnamon sugar mixture. Shake of any excess cinnamon sugar.