Cinnamon Sugar Soft Pretzels

There's something about the smell of cinnamon and warm pretzels that takes me straight back to a farmer's market I stumbled into on a cold Saturday morning. A vendor was selling these golden, pillowy twisted creations with cinnamon sugar glistening on top, and I bought one without thinking twice. That first bite was a revelation, and I spent the next week in my kitchen trying to recreate it. These soft pretzels turned out even better than the original, probably because I kept sneaking bites throughout the process.

I made these for my sister's book club once, convinced they'd be a humble addition to a spread of fancier desserts. Instead, they became the thing everyone asked about the next month, and I've been making them ever since. My brother still texts me photos of similar pretzels he finds at cafes, as if I need reminding that I owe him a batch.

Ingredients

• Warm water: The temperature matters here, around 110°F, because too hot kills the yeast and too cool won't wake it up properly.
• Active dry yeast: One packet does the job, and you'll know it's working when it gets foamy and smells tangy and alive.
• Granulated sugar: A tablespoon helps feed the yeast and balances the richness of the butter.
• All-purpose flour: Four cups is your foundation, and it's forgiving enough for beginner bread makers.
• Salt: Just a teaspoon, but it's crucial for flavor and helps control yeast fermentation.
• Unsalted butter, melted: Two tablespoons for the dough keep things tender, plus another half cup for brushing the warm pretzels.
• Water: Ten cups for the bath, combined with baking soda to create that chewy pretzel crust.
• Baking soda: The magic ingredient that gives pretzels their distinctive texture and that golden-brown exterior.
• Cinnamon and sugar topping: Two tablespoons of cinnamon mixed with a full cup of sugar, and this is where you can actually taste the spice without bitterness.

Instructions

Start your yeast:

Combine warm water, yeast, and a tablespoon of sugar in a large bowl and wait about five minutes. You'll see it get foamy and smell like fresh bread, which means everything's working.

Mix the dough:

Add flour, salt, and melted butter to your yeasty water, then stir until a shaggy dough comes together. Don't worry if it looks rough right now.

Knead until smooth:

Flour your counter and knead for five to seven minutes, pushing with the heel of your hand and folding it back over itself. You'll feel it go from sticky and stubborn to smooth and elastic, almost like it's waking up.

Let it rise:

Place the dough in an oiled bowl, cover it with a damp cloth, and let it sit for an hour. You're waiting for it to double in size, and it's the perfect time to clean up or make coffee.

Prep your workspace:

While the dough rises, preheat your oven to 450°F and line two baking sheets with parchment paper. Also, fill a large pot with ten cups of water and bring it to a rolling boil with the baking soda stirred in.

Shape the pretzels:

Divide your risen dough into eight equal pieces, then roll each one into a twenty-inch rope. Take your time with the twisting, and don't worry if they're not perfectly symmetrical, because the imperfect ones always taste the best.

The water bath:

Working one pretzel at a time, carefully place it in the boiling water bath for thirty seconds using a slotted spatula. You'll watch it sink, then bob back up, and then quickly transfer it to your baking sheet.

Bake until golden:

Bake for twelve to fifteen minutes until the pretzels turn a deep golden brown. They'll puff up slightly and smell incredible.

Butter while warm:

Pull them from the oven and immediately brush them generously with melted butter. This is when they're most receptive to flavor.

Coat in cinnamon sugar:

Mix your cinnamon and sugar in a shallow dish, then dredge each buttered pretzel in the mixture. Don't be shy, because the butter helps everything stick.

Serve warm:

Eat them fresh if you can, while the sugar is still sparkly and the pretzel is still soft inside.

Save Pin

There's a moment when you pull a pretzel from the boiling water and watch the edges puff up, and suddenly you understand why people obsess over bread. These pretzels crossed from being just a recipe I found into something I make when I need to feel like I'm taking care of people.

Why the Cinnamon Sugar Twist Works

The standard pretzel is salty and subtly sweet, but cinnamon sugar transforms it into something dessert-like without being cloying. The spice cuts through the richness of the butter, and the sugar crystals catch on your teeth in the best way. It's the kind of simple addition that makes people think you're more of a baker than you actually are.

Storage and Reheating Tips

These are best eaten the day you make them, but they'll keep in an airtight container for two days if you can resist them that long. To bring them back to life, warm them in a 300°F oven for about five minutes, and they'll soften right back up. Freezing also works, and a frozen pretzel can be warmed straight from the freezer with just a few extra minutes in the oven.

Variations and Serving Ideas

Once you nail the basic version, you can play around with the toppings and dips. A vanilla glaze drizzled over the cinnamon sugar adds elegance if you're serving these to guests, and a simple cream cheese dip is perfect for dunking. Some people have convinced me that a chocolate sauce is worth trying, and there's no wrong way to enjoy a warm, buttery pretzel.

• Try a honey drizzle mixed with a pinch of sea salt for a sweet and salty contrast.
• Serve alongside strong coffee in the morning or with hot chocolate for an afternoon snack.
• Double the cinnamon sugar ratio if you like things sweeter, or reduce it slightly if you prefer more of the pretzel itself to shine through.

Save Pin

These pretzels have become my go-to gift and my reliable mood lifter, proof that something simple done with care tastes better than complicated shortcuts ever could.

Recipe FAQs

→ What makes pretzels soft and chewy?

Using warm water and allowing the dough to rise properly helps develop gluten for softness. The baking soda water bath creates the characteristic chewy crust.

→ Can I use whole wheat flour instead of all-purpose?

Yes, substituting whole wheat flour adds nuttiness and increases fiber, but may result in a denser texture.

→ How do I get an even cinnamon sugar coating?

Brushing the pretzels with melted butter while warm allows the cinnamon sugar to stick evenly and enhances flavor.

→ What is the purpose of the baking soda water bath?

Dipping dough in boiling baking soda water helps set the crust quickly, giving pretzels their unique texture and color after baking.

→ Can these pretzels be made ahead of time?

Yes, you can prepare the dough in advance and refrigerate it. Bake fresh when ready for best softness and flavor.