Healthy Soft Pretzels with Raisins and Cinnamon

Ingredients:

• 3 tablespoons unsalted butter, room temperature, cut into small pieces
• 2 tablespoons melted unsalted butter, plus extra for greasing the bowl
• 1/3 cup dark brown sugar
• 1 packet (7 g) of active dry yeast
• 5 cups white whole grain flour
• 1 cup raisins, finely chopped
• 2 teaspoons coarse salt
• 2 tsp ground cinnamon
• 1 tbsp. baking soda
• 3 tbsp. granulated sugar

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of warm water (115°F-115°F), chunks of butter, and brown sugar. Add the yeast and let stand until foamy, about 10 minutes. In a large bowl, combine the flour, raisins, 1 teaspoon salt, and 1 teaspoon cinnamon.
2. Add half the flour mixture to the yeast and mix on low speed, scraping down the sides of the bowl as needed. Add the remaining flour, increase the speed to medium, and continue mixing until the dough gathers around the dough hook and pulls away from the sides of the bowl. Then continue mixing until the dough is smooth, about 5 more minutes.
3. Remove the dough from the bowl, grease the inside of the bowl, and return the dough to the bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. Position two racks in the upper and lower thirds of the oven and preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper and spray generously with cooking spray. Punch down the dough and cut it in half. Divide each half into twelve equal pieces and cover with a towel.
5. Roll each piece of dough into a 45 cm (18 in) rope, working from the center outward. You can also grab both ends and stretch them by tapping the center on the countertop. Shape the rope into a horseshoe shape, lift the ends, and twist them twice in the center. Fold the ends down and pinch to secure them to the rounded part of the horseshoe, creating a pretzel. Transfer the pretzels to the prepared baking sheets.
6. Cover loosely with plastic wrap and let rest at room temperature until slightly puffed, about 30 minutes.
7. Meanwhile, in a large, wide saucepan, combine 10 cups of water and baking soda and bring to a gentle simmer (90°C-95°C), stirring until the baking soda dissolves. In a small bowl, combine the sugar, the remaining 1 teaspoon of salt, and 1 teaspoon of cinnamon.
8. Using scissors, cut the parchment paper around each pretzel. Lift them directly onto the parchment paper (to help them retain their shape when transferred to the boiling water) and remove them from the baking sheet. Line each baking sheet again with parchment paper and spray generously with cooking spray.
9. Drop each pretzel, tip-side down, into boiling water and remove the paper. Simmer over low heat until the pretzels are puffed, about 1 minute. Carefully flip them over and continue cooking for another 45 seconds. Remove each pretzel with a slotted spoon, shake off any excess water, place them on the prepared baking sheets, and sprinkle with some of the cinnamon-sugar mixture.
10. Bake the pretzels until golden brown on the bottom, 16-18 minutes, rotating the baking sheets halfway through. Brush with melted butter. Store the pretzels at room temperature in an airtight container for up to 2 days or freeze them for up to 1 month (thaw at room temperature).