mmmm cinnamon sugar pretzels -- tastes like i need to go to the gym

nothing can make me break down faster than the smell of an auntie anne's pretzel. fortunately the only time this seems to happen is when i'm at the airport. unfortunately i have learned how to bake a pretty good replica. so now instead of one tempting pretzel at the airport, i have one dozen buttery, sugary pretzels staring me right in the face.

the inspiration for this came from the trip back from vegas where the scent of a cinnamon sugar pretzel smacked me right in the face for the hour that we waited to board our flight. the only thing that kept me from giving in was that i was completely full from the large filling bowl of split pea and barley soup i had just devoured at california pizza kitchen (see post below).

apparently they have kits out there to make the exact replica for auntie anne's, but making them from scratch is simple enough (and i'm sure a whole lot more economical).

1 1/2 C warm water
1 1/8 tsp active dry yeast
2 Tbs brown sugar
1 1/8 tsp salt
1 C bread flour
3 C regular flour
2 C Warm water
2 Tbs baking soda
4 Tbs butter (melted)
1/2 tsp cinnamon
1/2 C sugar

Sprinkle yeast on lukewarm water in mixing bowl and add a pinch of white sugar. Allow yeast to proof for 5 minutes (it will begin to foam). Stir in the brown sugar and salt to dissolve. Add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs baking soda. Be certain to stir often to keep the baking soda dissolved. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in baking soda solution and place on greased baking sheet (or you can line a pan with parchment paper). Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden.

Melt a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.