Kneading dough by hand. Is there anything more therapeutic? Aside from relieving stress, kneading dough by hand (as opposed to using a stand mixer) has several baking benefits. Kneading dough by hand improves gluten formation and prevents your dough from becoming too dense. Nielsen-Massey Vanilla recently sent Sweet Pea Living a bottle of their incredible vanilla extract and asked us to create a recipe that featured kneading dough by hand using one of two basic kneading techniques: the French Fold or the Stretch and Fold.
The French Fold takes advantage of the stickiness of wet dough, while the Stretch and Fold technique is best suited for sturdier dough that is less hydrated. For this pretzel recipe, we are going to use The French Fold. It’s a pretty straightforward, simple kneading technique. You can view the step by step directions here or watch the video below!
These Cinnamon Sugar Pretzels are beautifully crunchy, soft, and delicious. As my sister-in-law, Alyssa, says… it’s all about the vanilla frosting, though! You can’t go wrong with the delicious taste of Nielsen-Massey vanilla. Check out all of Nielsen-Massey’s wonderful products on Facebook, Instagram, Twitter and Pinterest!
Be sure to try these delicious pretzels out and when you, don’t forget to tag don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it! You can also let me know how this recipe goes by leaving a comment below. Enjoy and happy kneading!
Cinnamon Sugar Pretzels with Vanilla Frosting
- 2 cups oat milk 110°F – 115°F
- 1 ½ tbsp yeast
- ¼ cup brown sugar
- 4 tbsp butter melted
- 2 tsp salt
- 4 ½ cups baking flour separated
- ⅓ cup baking soda
- 3 cups warm water
- 4 tbsp butter melted
- ½ cup sugar
- 2 tsp cinnamon
- 1 cup powdered sugar
- 1 tbsp oat milk
- 2 tsp Nielsen-Massey Vanilla Extract
- In a glass bowl, combine yeast and warm oat milk. Set aside until mixture is bubbly, about 10 minutes.
- In a large mixing bowl, combine yeast, warm oat milk, brown sugar, butter, salt, and 1 cup flour. Mix with spatula until combined. Add the remaining flour, one cup at a time. Knead with hands in bowl until sticky dough forms, about 3-5 minutes.
- Transfer dough from bowl to a clean, dry countertop. Do not flour the countertop. Grab the right side of the dough with both hands, with your fingers under the dough and thumbs on top. In one motion, pick up the dough, rotate it 90°, flip the dough towards you, and gently slap the dough down on the counter so that one half sticks to the counter.
- Gently stretch the half of the dough you’re holding upwards and fold it away from you, over the dough stuck to the counter. Repeat for 15-30 minutes, rotating the same direction each time, until dough is smooth and fully kneaded.
- Return dough to bowl and cover with plastic wrap. Let rise about one hour, until doubled in size.
- After the dough has risen, preheat the oven to 450°F. Line two baking sheets with parchment paper or baking mats and set aside. Divide the dough into eight equal sized pieces, and roll each piece into a long skinny rope. Fold into a pretzel shape (see video for how to do this).
- In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 15-20 minutes, until golden brown.
- Mix sugar and cinnamon in a bowl. Brush pretzels with melted butter, then sprinkle with cinnamon sugar mixture.
- Combine frosting ingredients in a medium bowl. Whisk until frosting is thick and smooth.
- Serve warm pretzels with frosting and enjoy!
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