Pretzel Donuts
Soft baked donuts with a sweet and salty pretzel flavor, finished with a baking soda bath and coarse sea salt.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup packed light brown sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 1 large egg lightly beaten
- 0.5 cup buttermilk
- 0.25 cup unsalted butter melted
- 1 tsp vanilla extract
- 10 cups water
- 0.667 cup baking soda
- coarse sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cavity donut pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk egg, buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined; a few lumps are okay.
- Pipe or spoon batter into donut pan, filling about two-thirds full.
- Bake for 10-12 minutes or until a skewer comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
- Bring 10 cups water to a boil in a large pot. Slowly add 2/3 cup baking soda and reduce heat to simmer.
- Dip each donut in simmering water for 20-30 seconds per side. Return to wire rack over baking sheet.
- Bake again for 5-7 minutes until deep golden brown.
- Immediately sprinkle with coarse sea salt and serve warm.
Notes
If you don't have buttermilk, add 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk and let sit 5-10 minutes. Donuts are best the day made; store leftovers in airtight container for up to 2 days.
