A warm, soft cinnamon-sugar pretzel is a perfect comfort treat. These Cinnamon Sugar Soft Pretzels are chewy inside, golden and slightly crisp outside, and dusted with a sweet cinnamon coating. They smell of warm butter and cinnamon, and they melt in your mouth. This recipe is friendly for home bakers and makes 8 large, snackable pretzels.
Recipe Information
- Prep Time: 1 hour 20 minutes (includes 60-minute rise)
- Cook Time: 12–15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8 pretzels
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 330 kcal
- Protein: 7 g
- Carbohydrates: 63 g
- Fat: 4 g
- Fiber: 2 g
- Sugar: 17 g
- Sodium: 450 mg
Why Make This Cinnamon Sugar Soft Pretzels
These pretzels combine the best of soft pretzel texture with a sweet finish. They are great for weekend baking, parties, or a cozy afternoon snack. The exterior bakes up golden and slightly crisp, while the interior stays tender and chewy. The warm butter and cinnamon-sugar coating brings a buttery, spicy aroma that fills the kitchen. They are impressive to serve but simple enough for a home baker to master.
How to Make Cinnamon Sugar Soft Pretzels
Follow a few clear steps: activate the yeast, mix and knead the dough, shape and briefly boil the pretzels, then bake and brush with butter before coating. The boiling step creates that classic chewy crust. Patience during the rise and careful shaping will give you evenly baked, beautiful pretzels.
Ingredients:
- 1 1/2 cups warm water
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup baking soda
- 1 egg (beaten, for egg wash)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- Butter (melted, for brushing)
Directions:
Step 1: Preparation
Preheat the oven to 425°F (220°C). In a small bowl, stir the warm water, active dry yeast, and 3 tablespoons granulated sugar. Let the mixture sit for about 5 minutes until frothy. This shows the yeast is active.
Step 2: Mixing
In a large mixing bowl, combine 4 cups all-purpose flour and 1 teaspoon salt. Add the yeast mixture and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic. If you have a stand mixer, knead with a dough hook for 5–6 minutes. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 60 minutes, or until doubled in size.
Step 3: Shaping and Boiling
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18–20 inches long, then shape into a classic pretzel. In a large pot, bring 8 cups of water and 1/2 cup baking soda to a boil. Working one or two pretzels at a time, carefully place each pretzel into the boiling baking soda water and boil for 30 seconds. Use a slotted spatula to remove and drain.
Place the boiled pretzels onto a parchment-lined baking sheet. Brush each pretzel with the beaten egg wash and sprinkle lightly with the cinnamon-sugar mixture (see step 4 for coating details).
Step 4: Baking and Finishing
Bake the pretzels in the preheated oven for 12–15 minutes, or until they turn a deep golden brown. Remove from the oven and immediately brush with melted butter. While still warm, toss or brush the pretzels with the coating made from 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon. Serve warm.
How to Serve Cinnamon Sugar Soft Pretzels
Serve these pretzels warm for the best texture and flavor. Plate them on a wooden board or basket lined with parchment for a casual gathering. Pair with vanilla ice cream or a simple cream cheese dip for a dessert twist. They are also great for brunch, paired with coffee or hot chocolate. For a party, serve on a platter with small bowls of dipping sauces like caramel, maple glaze, or sweet cream cheese.
How to Store Cinnamon Sugar Soft Pretzels
- Room temperature: Store in an airtight container at room temperature for up to 2 days. Reheat briefly in a 350°F (175°C) oven for 5–7 minutes to refresh.
- Refrigerator: Keep in an airtight container for up to 5 days. Reheat in the oven or microwave (microwave will soften the crust).
- Freezer: Wrap individual pretzels tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, or thaw overnight and reheat for 6–8 minutes.
Expert Tips for Perfect Cinnamon Sugar Soft Pretzels
- Check yeast: If the yeast doesn’t foam after 5 minutes, the water may be too hot or the yeast is dead. Start over with new yeast and water at about 105–110°F.
- Don’t skip the boil: The baking soda bath gives the pretzels their chewy, shiny crust. Boil briefly—30 seconds is enough.
- Even shaping: Roll ropes of equal length and thickness for consistent baking. Thicker ropes will need a bit more time in the oven.
- Egg wash control: Use a light brush of egg wash so the cinnamon-sugar sticks but the pretzel still browns nicely.
- Coating while warm: Brush with melted butter and coat while warm so the sugar adheres and forms a lovely crust.
- Substitute tips: Use brown sugar for a deeper molasses flavor in the coating. For vegan pretzels, use plant-based milk and melted coconut oil or vegan butter; replace egg wash with a light brush of non-dairy milk mixed with a pinch of sugar.
Delicious Variations
- Apple-Cinnamon Pretzels: Add a thin spread of apple butter inside the pretzel before baking, then finish with cinnamon sugar.
- Nutty Crunch: After brushing with butter, sprinkle chopped toasted pecans or almonds on top.
- Sweet Glaze: Drizzle a simple powdered sugar glaze (powdered sugar + milk) over the warm pretzels for extra sweetness.
- Mini Pretzel Bites: Cut dough into small pieces and shape into knots for bite-sized treats; reduce boiling and baking time slightly.
- Spiced Sugar: Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a warm spice note.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it directly into the flour and reduce the initial water proofing by skipping the 5-minute bloom. You may still let the dough rise for about 45–60 minutes.
Q: Why do I boil pretzels in baking soda water?
A: The alkaline baking soda bath raises the surface pH. This creates the deep brown color and characteristic chewy crust when baked. It also gives the pretzel a slight tang and glossy finish.
Q: My dough is sticky. What should I do?
A: Lightly flour your hands and work surface, and knead a few more minutes. Add flour 1 tablespoon at a time if necessary, but avoid adding too much. A slightly tacky dough yields a softer pretzel.
Q: Can I make the dough the night before?
A: Yes. After kneading, place the covered dough in the refrigerator for an overnight cold ferment. Take it out for about 30–60 minutes before shaping to take off the chill and finish rising slightly.
Q: How do I reheat leftovers so they are soft and not soggy?
A: Reheat in a 350°F (175°C) oven for 5–8 minutes. This restores the crust and warms the interior. Avoid microwaving for long, as it can make the exterior chewy and the interior gummy.
Q: Can I reduce sugar in the recipe?
A: You can reduce the sugar in the dough slightly, but the cinnamon-sugar coating defines the flavor. Use less coating if you want fewer added grams of sugar.
Conclusion
These Cinnamon Sugar Soft Pretzels are a warm, comforting treat with a soft, chewy interior and a golden, cinnamon-sugared crust. They work for family breakfasts, snack time, or a cozy weekend baking session. For a step-by-step photo tutorial and more tips, check out Cinnamon Sugar Soft Pretzels Recipe – One Little Project. Give them a try—you’ll love the sweet, buttery aroma and the soft, chewy bite.
Print
Cinnamon Sugar Soft Pretzels
- Total Time: 95 minutes
- Yield: 8 pretzels 1x
- Diet: Vegetarian
Description
These warm and soft cinnamon-sugar pretzels have a chewy inside, golden and slightly crisp outside, making them perfect for a cozy treat.
Ingredients
- 1 1/2 cups warm water
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup baking soda
- 1 egg (beaten, for egg wash)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- Butter (melted, for brushing)
Instructions
- Preheat the oven to 425°F (220°C). In a small bowl, stir the warm water, active dry yeast, and 3 tablespoons granulated sugar. Let sit for about 5 minutes until frothy.
- In a large mixing bowl, combine 4 cups all-purpose flour and 1 teaspoon salt. Add the yeast mixture and stir until a shaggy dough forms. Knead for about 6-8 minutes until smooth. Place the dough in a lightly oiled bowl, cover and let rise in a warm spot for about 60 minutes, until doubled in size.
- Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope (18-20 inches) and shape into a pretzel. Boil 8 cups of water with 1/2 cup baking soda, and boil each pretzel for 30 seconds. Remove, drain, and place on a parchment-lined sheet.
- Brush each pretzel with the beaten egg wash and sprinkle with cinnamon-sugar mixture. Bake for 12-15 minutes until golden brown, then brush with melted butter and coat with the sugar mixture while warm.
Notes
Serve warm for the best texture; pair with a dip for added flavor. Store in an airtight container for up to 2 days or freeze for up to 2 months.
- Prep Time: 80 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 330
- Sugar: 17g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
