Some things are meant to be devoured:
- Chocolate mousse pie
- Crème brûlée
- Fresh summer watermelon
I’d add Ryan Gosling to the list, but it would probably get me into trouble on this blog… 😕
Glazin Raisin pretzels are definitely meant to be devoured – they’re like a cinnamon roll, but better because there’s less dough and much more sugary-sweet glaze.
Everyone knows the glaze is the best part.
Glazin Raisin Pretzels
- 1 cup milk of choice (240g)
- 1 tsp sweetener (sugar, agave, honey, etc. Not xylitol or stevia, as it won’t feed the yeast.) (5g)
- 1 tbsp yeast (9g)
- 2 1/2 cups whole-wheat or all-purpose flour (or a combination) (315g)
- 1 tsp salt
- 2 tbsp brown sugar or coconut brown sugar (30g)
- 2 tbsp butter spread (like Earth Balance or Smart Balance Light)(30g) or firm coconut oil
- 1/2 cup raisins (80g)
- 1/3 cup baking soda (80g)
- Extra flour, as needed
Heat the first two ingredients in a measuring cup to around 110 degrees F. Sprinkle the yeast on top, and let it sit 5 minutes. If your yeast is good, it will bubble. Meanwhile, in a large bowl, stir together the flour, salt, and the 2 tbsp sugar. (Do not use xylitol.) Cut in the butter spread or oil, using a fork or a stand mixer. Then stir in the raisins. Thoroughly combine this mix with the yeast mixture, using your hands or a stand mixer, then knead dough on a floured surface or in the bowl for 5 minutes, adding more flour as needed to keep it from being too sticky to knead. (I mixed dough in the bowl and added a total of 6 tbsp extra flour by the end of the 5 minutes.)
Lightly grease the mixing bowl. Set dough in the bowl, cover the bowl with a towel, and put the bowl in a warm place (such as an oven on “bread proof”) for 50 to 60 minutes or until it’s doubled in size. Preheat the oven to 350 F and lightly grease a baking tray. In a long and shallow container or dish, dissolve the 1/3 cup baking soda in 3 cups of warm water, then set aside. Get out the risen dough: punch the dough to deflate, then form evenly-sized pieces (8-10 large pretzels or 16-20 smaller ones). Roll each section of dough as thinly as you possibly can (the thinner the better), then twist into a pretzel shape. Dip each into the baking soda water, shake to dry, then arrange the pretzels on the baking tray. The baking time will vary, depending on whether you’re using whole-wheat or all-purpose flour; pretzels are done when they have turned golden-brown and you can smell them (about 15-18 minutes).
Glazin Raisin Glaze:
- 1/4 cup yogurt of choice, such as So Delicious Coconutmilk Yogurt (65g)
- pure stevia to taste, or 2 1/2 tbsp powdered sugar
- up to 1 tbsp milk of choice, as needed for a thinner glaze (I used 1 tbsp) (15g)
- 1/8 tsp pure vanilla extract
Stir together all ingredients. Apply glaze to each pretzel directly before serving, or use glaze as a dip instead.
Click for: Glazin Raisin Pretzel Nutrition Facts
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These look fantastic!!! I just tried making a glaze with maple syrup added to it…obviously it didn’t turn out perfectly white but the consistency was off! I thought it was thick enough but after removing it from the fridge it hadn’t thickened much…looking at your quantities I KNOW I need to add much more icing sugar next time!
I’m going to make these but I agree….the sodium does seem high. Maybe Katie made a mistake.
It needed to be clarified. Fixed now 🙂
I’m definitely interested to hear if anyone attempts to experiment with gluten free flour on this recipe.
I’ve never used yeast before, but I have a few little packs. I’m a bit anxious to use it, because I know it’s easy to mess it up. Do you have any tips that may help? I want to try this recipe, but I’m worried it wont work for me. It looks like an absolutely fantastic recipe Katie! It always, always puts a smile on my face when you post! God bless! 🙂
Hi, Katie! How much stevia did you use in your glaze? I’m relatively new to working with that stuff so I like to get an idea of how much to use. Thanks for yet another amazing recipe!
i’d have to agree with you on ryan gosling:)
Ok, how much baking soda was that??!! And when do you add it in?
They look yummy! And the raisins are so cute among them. I wonder if they would be good also with figs instead or raisins…
Could Splenda be used in place of sugar or would that also interfere with the yeast? I want to bake these for the roomies too, and dietary needs put the kabosh on sugar. Thanks for the recipe! I think I will make pretzel nuggets and dip in the glaze 🙂
i’d probably use sugar to be safe. 2 T + 1 t is only 26 grams of sugar in the entire batch, which means there’s less than 1.5 grams per pretzel. plus there’s debate about the safety of splenda so I’d definitely use sugar.
PS the pretzel nugget idea sounds AH MAY ZING 🙂
(Don’t take my word for it though. It might work! plus I don’t know if 1.5 grams is a lot per pretzel for your room mate. Maybe you can use part sugar, part sweetener?)
Thanks! I’ll try it with sugar,since you’re right and it is only 1 tsp., and tell you how the little nuggets turned out 🙂
Love the idea of using the glaze as a dip! Definitely going to have to on my to try list 🙂