Pretzel Churro



  • 3/4 cup warm water (110 - 115°F)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 1/8 teaspoons active dry yeast (1/2 packet)
  • 2 1/4 cups all purpose flour
  • 2 tablespoons unsalted butter (melted)
  • 2 teaspoons ground cinnamon
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 10 cups water
  • 2/3 cup baking soda
  • 28 grams egg yolk (beaten)
  • 1 tablespoon water
  • 1/2 cup heavy cream
  • 1 Mexican style chocolate (disk, 90 g, such as Ibarra, chopped)
  • 1/8 teaspoon ground cinnamon


  1. Combine warm water, sugar and salt in bowl of KitchenAid® Artisan Mini Stand Mixer then sprinkle with yeast. Let stand 5 minutes or until mixture begins to foam. Add flour, butter and 2 teaspoons cinnamon. Attach bowl and Dough Hook to mixer. Turn to Speed 2 and mix until well combined. Turn to Speed 4 and knead 4 to 5 minutes or until dough is smooth and pulls away from side of bowl; remove dough from bowl. Clean mixer bowl then coat it well with vegetable oil. Return dough to bowl, cover with plastic wrap and let rise in warm place about 1 hour or until doubled in size.
  2. Preheat convection oven to 400°F (or 425°F for standard oven). Line baking sheet with parchment paper and lightly brush with vegetable oil.
  3. Bring 10 cups of water and baking soda to a boil in 8-quart saucepan or roasting pan.
  4. Meanwhile, transfer dough to slightly oiled work surface.Combine sugar and ¾ teaspoon cinnamon in small bowl; sprinkle half the mixture onto dough. Gently knead dough to mix in cinnamon-sugar.Divide into 8 equal pieces. Roll each piece to an 8-inch-long rope. Place onto prepared baking sheet.
  5. Boil pretzels, in batches, 30 seconds. Remove from water with slotted spoon or mesh strainer, drain well and return to baking sheet.
  6. Combine egg yolk and 1 tablespoon water in small bowl. Brush tops of each pretzel with egg mixture and sprinkle with remaining cinnamon-sugar. Bake 8 to 10 minutes or until dark golden brown. Transfer to cooling rack for at least 5 minutes before serving.
  7. Bring cream to a simmer in small saucepan over low heat. Add chocolate and cinnamon; cook until chocolate is melted, stirring often. Serve with warm pretzel churros.
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