Ingredients
Scale
For the dough
- 1 1/2 cups (360ml) warm water
- 2 1/2 tsp. dry yeast
- 1/2 cup (100g) sugar
- 4 cups (520g) all-purpose flour
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 tbsp. maple syrup
For the topping
- 1 cup (130g) confectioner’s sugar
- 2 tbsp. milk
- 1/2 tsp. vanilla extract
- 1 cup (100g) sliced almonds, roasted
Instructions
- Add warm water and one tablespoon of the sugar to a large bowl and mix until the sugar has dissolved. Add the dry yeast and mix a bit. Let sit until yeast is foamy – takes about 10 minutes. Line two baking sheets with baking parchment.
- In a separate bowl mix flour, cinnamon and nutmeg. When the yeast is ready add the flour mix, remaining sugar and maple syrup. Knead for about 5 minutes until you get a nice smooth dough (use a food processor or do it by hand).
- Separate the dough into nine 4 oz. (110g) balls. Roll each ball into a long strand and form pretzel shape. Place the pretzels on the prepared baking sheets, cover with a kitchen towel and allow to rise for about 30 minutes. While the pretzels are rising, roast the sliced almonds in a non-stick pan until fragrant and slightly colored.
- Preheat the oven to 400˚F (200°C). Bake the pretzels for about 12 minutes – they should be golden brown. Take out of the oven and let cool down completely.
- In a small bowl mix powdered sugar, milk and vanilla extract until well combined. Brush the pretzels with the icing and sprinkle with the roasted almonds.
Notes
- Enjoy baking!