I love making Cinnamon Sugar Soft Pretzels because they bring a warm, sweet hug to any day. I find the dough soft and easy to shape, and the cinnamon sugar topping makes them feel like a treat from a fair. I share this recipe so you can enjoy that same warm bite at home.

My Dad James taught me to shape the pretzels. He would smile as I twisted the dough and call them my little knots of joy.

What You’ll Need

2 1/4 teaspoons active dry yeast
1 cup warm water
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup baking soda
1 large egg, beaten
1/2 cup granulated sugar
2 teaspoons ground cinnamon

My Trusted Kitchen Tools

I keep a small set of tools for soft pretzels that I use every time. I use a large mixing bowl to bring the dough together and a wooden spoon when I start mixing. A bench scraper helps me divide dough into even pieces. I use a rolling pin when I want perfect ropes, but I also roll by hand for a rustic look. A large pot works for the baking soda bath and a slotted spoon moves the pretzels to the pan. I line my baking sheet with parchment paper so the pretzels do not stick. A pastry brush lets me give each pretzel a shiny egg wash. Finally, I cool the pretzels on a wire rack so they stay soft and do not get soggy.

If you like fun twists on flavors, try my take on churro treats by making churro cheesecake bars with cinnamon sugar for a dessert that echoes the same sweet spice.

Bringing It All Together

Pour 1 cup of warm water into a small bowl.
Sprinkle 2 1/4 teaspoons of active dry yeast over the warm water.
Stir in 1 tablespoon of granulated sugar until dissolved.
Let the mixture sit for 5 to 10 minutes until foamy.
In a large bowl, mix 3 1/2 cups of all-purpose flour with 1 teaspoon of salt.
Pour the yeast mix into the flour bowl once it is ready.
Add 2 tablespoons of melted unsalted butter to the dough.
Mix with a spoon or spatula until the dough forms.
Turn the dough onto a floured surface and knead 5 to 7 minutes until smooth.
Place the dough in an oiled bowl and cover with a damp towel.
Let the dough rise in a warm spot for 1 to 1 1/2 hours until doubled.
Punch the dough down to release air.
Divide the dough into 8 equal pieces.
Roll each piece into an 18 inch rope.
Shape each rope into a pretzel by making a U, twisting the ends, and folding them into the center.
Preheat the oven to 375 F (190 C).
Bring 10 cups of water to a boil in a large pot.
Add 1/4 cup of baking soda to the boiling water and stir to dissolve.
Drop each pretzel into the boiling water for about 30 seconds, one at a time.
Use a slotted spoon to lift the pretzels and place them on a parchment lined baking sheet.
Brush the top of each pretzel with the beaten egg.
Mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon in a small bowl.
Sprinkle the cinnamon sugar over the pretzels while the egg wash is still wet.
Bake the pretzels for 12 to 15 minutes until golden brown.
Let the pretzels cool on a wire rack for a few minutes before serving.

Making It Your Own (Swaps & Ideas)

I like to change small things and keep the heart of the recipe. For a richer take, brush the baked pretzels with melted butter before adding the cinnamon sugar. You can swap white sugar for brown sugar in the topping for a deeper flavor. If you want a glazed finish, mix powdered sugar with a little milk and drizzle it on warm pretzels.

For a hybrid dessert idea, look at my cinnamon sugar blondies for ways to layer cinnamon sugar in bars that taste like a soft pretzel in every bite. You can borrow the brown sugar notes or the crumble topping from that recipe to pair with these pretzels.

If you want to add cheese, sprinkle finely grated hard cheese after baking so it melts a little but stays crispy. For a savory flip, skip the sugar topping and add coarse salt and a sprinkle of rosemary.

How We Love to Serve It

I serve these Cinnamon Sugar Soft Pretzels warm from the oven so the sugar is a little melty and the inside stays soft. They pair well with coffee, hot chocolate, or a cold glass of milk. I sometimes set out a small bowl of melted cream cheese mixed with a little honey for dipping.

If you like stuffed breads, you might enjoy the contrast of savory and sweet in other soft pretzel ideas like the mozzarella stuffed rosemary parmesan soft pretzels, which show how flexible pretzel dough can be.

For a party, I make a tray of these and a few savory versions so people can pick the one they want.

A Few Tips For Success

Always check the water temperature for the yeast. It should feel warm but not hot to the touch. If the water is too hot, the yeast can die and the dough will not rise. Let the yeast get foamy before you add it to the flour. That foam tells you the yeast is alive.

Knead long enough to develop a nice stretch in the dough. If the dough tears easily, keep kneading a bit more. Let the dough rise in a warm room without drafts. I cover the bowl with a damp cloth to keep the surface from drying out.

When you boil the pretzels in the baking soda water, do them one at a time so they do not stick or lose shape. The soda bath gives the crust a lovely color and chew. Brushing the egg wash right after the bath helps the cinnamon sugar stick and gives the pretzel a shine.

Saving Some For Later

You can keep these pretzels at room temperature in an airtight container for a day or two. They stay soft if you put a small piece of paper towel in the container to catch moisture. To keep them longer, freeze the baked pretzels in a freezer safe bag for up to three months. Thaw at room temperature and warm in a 300 F oven for 5 to 8 minutes to bring back softness.

You can also freeze the raw ropes after you shape them and before the soda bath. Freeze them on a tray until firm, then move them to a bag. When you want to bake, thaw fully, boil in the baking soda bath, then bake as directed.

From My Kitchen to Yours

I feel happy when I make Cinnamon Sugar Soft Pretzels for family and friends. The sweet spice and soft dough make many mornings and snacks brighter. I hope this recipe becomes a warm part of your kitchen too.

Your Questions, Answered

Can I make Cinnamon Sugar Soft Pretzels ahead of time?

Yes. You can shape the pretzels and freeze them before the soda bath, or bake them and freeze after. Thaw and warm before serving for the best texture.

How long will Cinnamon Sugar Soft Pretzels stay soft?

At room temperature in an airtight container, they stay soft for one to two days. Reheating in a low oven for a few minutes helps restore softness and warmth.

Can I skip the baking soda bath for Cinnamon Sugar Soft Pretzels?

You can skip the bath, but the crust will be different. The baking soda bath gives a chewier crust and darker color. Without it, the pretzels will bake more like plain rolls.

Cinnamon Sugar Soft Pretzels

Author: sarah
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious soft pretzels coated in cinnamon sugar, perfect for a warm treat any day.

Ingredients

Scale

2 1/4 teaspoons active dry yeast
1 cup warm water
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup baking soda
1 large egg, beaten
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Pour 1 cup of warm water into a small bowl.
Sprinkle 2 1/4 teaspoons of active dry yeast over the warm water.
Stir in 1 tablespoon of granulated sugar until dissolved.
Let the mixture sit for 5 to 10 minutes until foamy.
Mix 3 1/2 cups of all-purpose flour with 1 teaspoon of salt in a large bowl.
Pour the yeast mix into the flour bowl once ready.
Add 2 tablespoons of melted unsalted butter to the dough.
Mix with a spoon or spatula until the dough forms.
Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth.
Place the dough in an oiled bowl and cover with a damp towel.
Let the dough rise in a warm spot for 1 to 1 1/2 hours until doubled.
Punch the dough down to release air.
Divide the dough into 8 equal pieces.
Roll each piece into an 18 inch rope.
Shape each rope into a pretzel by making a U, twisting the ends, and folding them into the center.
Preheat the oven to 375 F (190 C).
Bring 10 cups of water to a boil in a large pot.
Add 1/4 cup of baking soda to the boiling water and stir to dissolve.
Drop each pretzel into the boiling water for about 30 seconds, one at a time.
Use a slotted spoon to lift the pretzels and place them on a parchment lined baking sheet.
Brush the top of each pretzel with the beaten egg.
Mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon in a small bowl.
Sprinkle the cinnamon sugar over the pretzels while the egg wash is still wet.
Bake the pretzels for 12 to 15 minutes until golden brown.
Let the pretzels cool on a wire rack for a few minutes before serving.

Notes

For a richer flavor, consider brushing the pretzels with melted butter before adding the cinnamon sugar.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg

Keywords: soft pretzels, cinnamon sugar, snack recipes