1. In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy. Blend in egg and vanilla. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into a log 11 inches long and 2 inches in diameter. Wrap in waxed paper; refrigerate 1 hour or until firm. 2. Preheat oven to 350 degrees farenheit. Grease 3 large baking sheets. 3. On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices. Refrigerate half the slices. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter. Shape each rope into a pretzel. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding. transfer, transfer, transfer! otherwise your pretzels will stick to the baking sheet). Brush pretzels with egg glaze; sprinkle with coarse sugar. 4. Bake 8 to 11 minutes, or until firm to the touch. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage. ---------------------------------------------------------------------------
Nutrition
Ingredients
