It’s so easy to make your own pretzels at home! These sweet Cinnamon Sugar Pretzel Knots with Bourbon Glaze are actually made with pizza dough!
I don’t want to alarm anyone, but it’s almost August. That means, back to school season is right around the corner! If you’re looking for a fun indoor activity to keep the kids busy, these Cinnamon Sugar Pretzel Knots with Bourbon Glaze are a delicious way to teach them about cooking AND give them a little surprise science lesson!
How has everyone’s summer been so far? I’m not going to lie, I’m soooooooo ready for fall. I look so forward to it every year around this time but more so now that I have a child. We just had Norah’s first birthday party this weekend (blog post to come), so she is going to be at such a fun age come fall and the holiday season.
Maybe I was lusting over autumn when I decided to make these knots. It’s true, this isn’t a particularly summery recipe, but sometimes you just need some sweet doughy treats covered in a boozy glaze. If you plan on turning this recipe into a chemistry lesson.
Give the kiddos two things to look up. 1. Acid vs. Alkali in regards to the baking soda water bath & 2: The Maillard Reaction, which refers to the browning process once the pretzels go in the oven. Now, these knots are delicious, fun, AND educational.
- 1 can store-bought pizza dough
- 1/4 cup baking soda
- 1 egg, beaten
- 3 Tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon cinnamon
For Bourbon Glaze
- Glaze Ingredients
- 1 cup confectioners’ sugar
- 1-2 tablespoons bourbon
- Preheat oven to 425 degrees and prepare a baking sheet lined with parchment paper.
- Roll out pizza dough on a floured surface.
- Cut dough into 2" by 4" rectangles and tie in a simple knot.
- Boil 2 quarts of water in a deep pot or pan. Add baking soda to boiling water, and stir to combine.
- Gently add the knots to the boiling water and cook for 2 minutes, or until they puff up.
- Remove dough balls with a slotted spoon, and place on the prepared baking sheet.
- Brush the egg wash on top of each dough ball.
- Bake for 15 minutes or until golden brown.
- While the knots are baking, make the glaze. Whisk the sugar and bourbon until smooth. The glaze should be thick but pourable. Add more bourbon (or milk) or sugar as needed until you get the right consistency.
- Allow to cool.
- Whisk the cinnamon and sugar together in a small bowl.
- Dip each pretzel bite in the melted butter, then roll in the cinnamon-sugar mixture.
- Finish off pretzel bites with a generous drizzle of the bourbon glaze. Serve immediately.