I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. boneless roasts 2 cups apple cider vinegar 1 bottle red wine 8 juniper berries 5 cloves 3 bay leaves 1 tbsp. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally. Add onion, bay leafs, and whole allspice to buttermilk.
Thaw frozen dough in the refrigerator overnight. Place roast into a large pan pour buttermilk over roast to completely cover it.
The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. To reheat, bake frozen pretzels at 350☏ (177☌) for 20 minutes or until warmed through or microwave frozen pretzels until warm. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well up to 2-3 months.
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