- flour - 5 Cups
- sugar - 1/2 cup
- salt - 1 1/2 teaspoons
- soluble yeast - 4 teaspoons
- Warm water - 1 1/4 Cups
- vegetable oil - 1 st. a spoon
- boiling water - 4 cups (water)
- baking soda - 1/2 cup (water)
- unsalted butter - 1/2 cups (filling)
- salt - 1 To taste (filling)
- sugar - 1/2 cups (filling)
- cinnamon - 1 teaspoon (filling)
1. Mix the dry ingredients together in a large bowl. Add vegetable oil and water and mix. If the dough is too dry, add more water. If the dough is too wet and sticky, add more flour. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Put the dough in a lightly oiled bowl, cover and let it go up to half, about an hour and a half. 2. After the dough rises, preheat the oven to 230 degrees. Put the dough on a clean, dry surface (sprinkle with flour, if necessary) and divide it into 12 equal parts (about 100 g each). 3. Roll each part into a bundle about 45 cm in length. 4. Collapse each tourniquet in the pretzel. 5. Or cut each bundle into 12 pieces. 6. Mix boiling water and baking soda in a bowl. One by one put the pretzels into the water and remove them by letting them drain, allowing them to drain. 7. Put the pretzels on a baking sheet and bake for 8-10 minutes or 6-8 minutes for mini-balls. Allow to cool completely. 8. Mix sugar and cinnamon in a bowl. Melt the butter in a small bowl. Dip each pretzel into the oil. Then sprinkle with salt, a mixture of sugar and cinnamon and serve.
Servings: 6-8