Print

Amazing 5 Minute Cinnamon Roasted Almond Butter Pretzels

Cinnamon Roasted Almond Butter Pretzels
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these crunchy, twice-baked pretzels coated in a sweet and savory cinnamon roasted almond butter blend. This recipe balances comforting, deep flavors with a light, fresh crunch, perfect for sharing.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon almond butter (roasted)
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1 large egg white (for egg wash)
  • 1 tablespoon coarse salt (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a separate small bowl, mix the almond butter, water, maple syrup, and cinnamon until well combined.
  4. Pour the wet mixture into the dry ingredients. Mix until a stiff dough forms. You may need to use your hands.
  5. On a lightly floured surface, roll the dough into a thin rectangle, about 1/8 inch thick.
  6. Cut the dough into thin strips (about 1/4 inch wide and 4-5 inches long) to form pretzel shapes.
  7. Place the pretzels on the prepared baking sheet. Brush lightly with the egg white. Sprinkle with coarse salt if desired.
  8. Bake for 10 minutes.
  9. Remove from the oven. Let cool slightly, then return to the oven for another 5-8 minutes until golden brown and crisp. This second bake makes them perfectly crunchy.
  10. Let the pretzels cool completely on a wire rack before serving. They will crisp up more as they cool.

Notes

  • For an extra deep roast flavor, gently warm the almond butter before mixing.
  • Adjust cinnamon amount to your preference.
  • If the dough is too sticky, add flour one teaspoon at a time.
  • Store leftovers in an airtight container at room temperature.

Nutrition

Find it online: https://spoonsprout.com/cinnamon-roasted-almond-butter-pretzels/