Cinnamon-Raisin Soft Pretzels

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 2 cups cake flour
• 2 to 2-1/4 cups all-purpose flour
• 3/4 cup raisins
• 2 tablespoons baking soda
• 2 cups hot water (120u0b0 to 130u0b0)
• 3 tablespoons butter, melted
• 3/4 cup sugar
• 1 teaspoon ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope.
3. In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased
4. . Bake at 400u0b0 for 15 minutes or until golden brown.
5. Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm.

active dry yeast, water, brown sugar, salt, cake flour, flour, raisins, baking soda, water, butter, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-raisin-soft-pretzels/ (may not work)