Channel: Lindsay Ann

Category: Howto & Style

Tags: birthdaycream cheese pretzelhow topinkcinnamon sugar pretzelscupcake warseasy dessertcandyrecipehow to makecookiesquick recipehackbakingdiyfrom scratchrainbow pretzelcakelindsay ann bakesbasic recipecakespretzel biteshow to make the bestcookieeasy recipehomemadekawaiihow to bakecupcakesdessertstep by stepbakepartiescinnamon pretzel biteslindsay annsweetkid friendlycupcakefunfetti pretzelchocolatehow to decorate

Description: 🎀RECIPE BELOW OR HERE: lindsayannbakes.com/2018/10/video-cinnamon-sugar-funfetti-soft.html 🎀ALL-NEW VIDEOS: bit.ly/LindsayAnnBakesYouTube A funfetti-fied version of one of my favorite pop-able snacks. These soft pretzel bites are perfectly soft, yet chewy and covered in warm cinnamon sugary goodness. But best of all, they're packed with rainbow sprinkles, and served with a sweet dipping sauce. What do you want to see next?! Let me know in the comments! ♡♡♡ THE RECIPE! ♡♡♡ Cinnamon Sugar Funfetti Soft Pretzel Bites with Cream Cheese Dipping Sauce Yield: 72 bites Pretzel Bites: 1 cup very warm milk (about 110 degrees F) 1 packet instant/rapidrise dry yeast (2 1/4 teaspoons) 2 tablespoons brown sugar 6 tablespoons unsalted melted butter, divided (2 tablespoons for the dough; 4 tablespoons for brushing on pretzels) 1 teaspoon vanilla 2 1/4-2 1/2 cups all-purpose flour 1 teaspoon salt 1/3 cup rainbow jimmies sprinkles, plus extra for sprinkling on top 4 cups water+1/4 cup baking soda, for baking soda bath Cinnamon Sugar Coating: 1/4 cup butter, melted 1/2 cup granulated sugar 2 tablespoons nonpareil rainbow sprinkles 2-3 teaspoons ground cinnamon Cream Cheese Glaze: 4 oz cream cheese, softened 4 tablespoons (1/2 stick/2 oz) unsalted butter, softened 1/2 tsp vanilla extract 1 cup powdered sugar 1-2 tablespoons milk, or as needed Directions In a large bowl (or bowl of your stand mixer), whisk together warm milk, instant/rapidrise dry yeast, sugar, 2 tablespoons melted butter and vanilla. Add 1 cup of flour and salt. Slowly mix in remaining flour, with a spatula (or dough hook attachment on your stand mixer on low speed) until dough starts to form and come together. Add sprinkles and knead (by hand, or on medium speed in your mixer with the dough hook) until the dough is smooth and elastic, about 5 minutes. Form the dough into a smooth ball and place in a bowl coated with vegetable oil. Roll dough in bowl to coat in oil. Cover with a towel and place it in a warm, draft-free place to rise for about 20-30 minutes. Meanwhile, preheat oven to 450°F. Line 2 baking sheets with parchment paper and set aside. Bring the 4 cups of water and the baking soda to a rolling boil in a large saucepan. After 20-30 minutes, punch the air out of the dough and turn out onto a slightly oiled work surface. Divide into 12 equal pieces, using a pizza cutter or sharp knife. Stretch the dough into a long rope by pulling on each side and swinging it around like a jump rope, slapping center onto the countertop on the way down. Cut each rope into 6 bite size pieces. Using a slotted spoon, drop a few pretzel bites into the boiling water for 20-30 seconds, lift out of the water, allowing excess water to drip off and place onto prepared baking sheet. Do not let dough soak any longer, to avoid a metallic taste. Repeat with remaining dough. Brush pretzels with a dab of the melted butter, reserving the rest for dipping after baking. Bake for 8-12 minutes or until golden brown. Meanwhile, make the dipping sauce. Beat together cream cheese and butter until smooth. Add vanilla and powdered sugar, beating until smooth and creamy, adding milk as needed until you have a perfect dipping consistency. For the cinnamon sugar coating, whisk together granulated sugar, nonpareils and cinnamon until well blended. Remove pretzels from oven and dunk into melted butter, shaking off excess. Toss in cinnamon sugar to evenly coat. Serve warm with dipping sauce immediately or store in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. Reheated in a 400 degree F oven, until warm. Pretzels are best enjoyed, fresh, the same day. 🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes ♡♡♡ PINK PRODUCTS! ♡♡♡ Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: amazon.com/shop/lindsayannbakes ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK: facebook.com/LindsayAnnBakes INSTAGRAM: instagram.com/LindsayAnnBakes PINTEREST: pinterest.com/LindsayAnnBakes TWITTER: twitter.com/LindsayAnnBakes WEBSITE: LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: bit.ly/LindsayAnnBakesEmailRecipes ♡♡♡ ABOUT ME! ♡♡♡ Q&A WITH LINDSAY ANN: youtu.be/7ZPa4MRxK6g Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone. 🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com 🎀 MORE ABOUT LINDSAY ANN: lindsayannbakes.com/p/about-lindsay-ann.html #lindsayannbakes #baking #recipe