Pretzel with cinnamon and nuts
4 servings
180 minutes
A cinnamon and nut pretzel is a fragrant and airy treat that comes from European baking traditions. Its soft dough with delicate sweetness, highlighted by vanilla sugar, is complemented by the warm spicy flavor of cinnamon and the crunch of walnuts. Historically, the pretzel symbolized luck and prosperity, and its exquisite taste makes it a wonderful choice for cozy evenings or festive tea gatherings. The sweet cinnamon combined with nuts adds richness to the flavor, while the softness of the dough makes each bite special. This dessert can be served as a standalone treat or with a cup of aromatic coffee or tea, creating an atmosphere of comfort and enjoyment.
1
Mix water with yeast, sugar, salt, a tablespoon of vegetable oil, and about 2/3 cup of flour. Whisk together. The mixture should have the consistency of sour cream.
- Water: 250 ml
- Fresh yeast: 11 g
- Sugar: 130 g
- Salt: pinch
- Vegetable oil: 5 tablespoon
- Wheat flour: 500 g
2
Add 3 tablespoons of vegetable oil and whisk again until smooth.
- Vegetable oil: 5 tablespoon
3
Add sifted flour (about 2–2.5 cups, depending on the dough) and knead a non-sticky dough.
- Wheat flour: 500 g
4
Grease a metal pot/bowl with vegetable oil, place the dough inside, cover with a towel, and leave in a warm place for 2 hours. As usual, I placed it on the stove with the burner on.
- Vegetable oil: 5 tablespoon
5
After the time has passed, transfer the dough to a floured surface and knead, sprinkling with flour.
- Wheat flour: 500 g
6
Roll out the dough into a rectangular sheet, approximately 45x30 cm in size.
7
Grease with vegetable oil, sprinkle with a mixture of cinnamon, sugar, and chopped walnuts.
- Vegetable oil: 5 tablespoon
- Cinnamon: 20 g
- Sugar: 130 g
- Walnuts: 50 g
8
Roll the dough into a tight roll.
9
Make a cut in the center, leaving one side of the roll untouched for about 5 centimeters.
10
Braid the halves, slightly twisting the cinnamon outward.
11
Then twist the braid into a ring.
12
Transfer the ring to a baking tray lined with parchment paper.
13
Bake in a preheated oven at 160–180 degrees for no longer than 35–40 minutes.
