Wow. This creation was right up my alley. Chewy pretzels with yummy raisins and a hint of cinnamon sugar. What more can I ask for? Actually, there is one thing. This creation certainly isn't as moist as the original recipe. I suspect it's because the raisins weren't rehydrated so it absorbed all the moisture from the dough. In the recipe below, I suggest that the raisins be given time to rehydrate.
Cinnamon Raisin Pretzel Sticks
adapted from SugarLaw
Note: These pretzels are chewy with a hint of cinnamon. It's not overwhelmingly sweet so if you have a sweet tooth, double the amount of sugar/cinnamon mixture for sprinkling.
1 tsp active dry yeast
pinch of sugar
1/3 cup warm water
1 1/4 cups all-purpose flour
1 tsp cinnamon
2 TBSP white sugar
1/2 tsp salt
1 TBSP canola oil
1/2 tsp vanilla extract
1/4 cup of raisins, sprinkled with water and allow it to sit for 30 minutes
1/4 tsp cinnamon
1 tsp sugar
3 TBSP baking soda
3 cups hot water
- Dissolve yeast in water and pinch of sugar for 10 minutes.
- Mix flour with cinnamon until evenly distributed. Add sugar, salt, canola oil, vanilla extract, and yeast. Knead until combined, a few minutes.
- Make a ball and flatten it into a pancake. Sprinkle half of the raisins on there and fold the dough several times to incorporate the raisins into the dough. Repeat this step one more time with the rest of the raisins.
- Let the dough rise in a greased bowl until doubled in size, approximately 1 hour.
- Preheat oven to 425°F.
- When dough has risen, pinch into 6 portions and roll into a long strand.
- Dissolve baking soda in boiling water. Stir baking soda until dissolved. Dip Pretzel in mixture for 15 seconds. Sprinkle with cinnamon sugar (mix 1/4 tsp cinnamon and 1 tsp sugar).
- Bake for 8 minutes or until browned.