Cinnamon Sugar Soft Pretzels – Sweet, Chewy & Totally Irresistible
Hey there, fellow food lover! Emily here. Have you ever been hit with a sudden, powerful craving for that one specific treat? The kind that takes you right back to the warm, buttery-scented air of a mall food court, holding a paper bag that’s just starting to glisten with grease? That’s the magic of a perfect soft pretzel, especially one rolled in a coat of crackly, dreamy cinnamon sugar.
Today, we’re not just making a snack; we’re creating edible happiness. These Cinnamon Sugar Soft Pretzels are my absolute go-to when I need a baking project that feels like a hug. They’re soft and pillowy on the inside, with that signature chewy, golden-brown crust on the outside. And that finishing move—a generous dunk in melted butter and a whirl in cinnamon sugar—transforms them from simple baked dough into pure, unadulterated joy.
I know the idea of homemade pretzels might seem a little “bakery-level” intimidating, but trust me on this one. We’re going to walk through it together, step-by-step, with all my favorite chef hacks to ensure success. There’s something incredibly satisfying about twisting that dough into shape and watching it puff up in the oven. So, tie on your favorite apron (the messy one is totally welcome here), and let’s make your kitchen smell incredible. This is more than a recipe; it’s a fun, flavor-packed adventure. Let’s chow down!
The Day My Kitchen Smelled Like the Mall (But Better)
My love affair with these pretzels didn’t start in a fancy bakeshop. It started with a stubborn seven-year-old version of me, dragging my patient grandma through the entire mall just to get to the pretzel stand. The anticipation was part of the treat. I’d press my nose against the glass, watching the dough snakes tumble into the boiling water and then emerge, magically transformed, ready for their salt or sugar coating.
Years later, in my first tiny apartment kitchen, I decided to try and recreate that magic. Let’s just say Version 1.0 was… a learning experience. I mis-measured, I over-boiled, and my pretzels came out looking more like abstract art than the tidy twists I remembered. But that first bite? Even lopsided and slightly over-sugared, it transported me right back. That’s the power of food memory. Now, after countless batches (and sharing them with friends, family, and even my skeptical neighbor who is now my #1 fan), this recipe is my perfected, from-the-heart version of that childhood joy. It’s the taste of a happy memory, made with love in my own kitchen.
Gathering Your Pretzel Party Ingredients
Here’s everything you’ll need to create this masterpiece. I’ve added my little chef notes so you know exactly why each ingredient is there and how you can play with it!
- 1½ cups warm water (110°F/45°C): This is the bath that wakes up our yeast! Think of it like a cozy spa for the little microbes. Too hot and you’ll hurt them; too cold and they’ll stay asleep. Aim for water that feels warm to the touch, but not scalding.
- 2¼ tsp active dry yeast (1 packet): Our dough’s best friend and the reason our pretzels get so wonderfully puffy. Make sure your yeast isn’t ancient for the best rise.
- 1 tbsp granulated sugar: A quick snack for the yeast to get it active and foamy. It’s not for sweetness in the dough, just for fuel!
- 4 cups all-purpose flour: The trusty backbone of our pretzel. I use regular all-purpose for the perfect chew. For a slightly more tender pretzel, you could swap one cup for bread flour, but it’s not necessary.
- 1 tsp salt: Crucial for flavor! It balances everything out. Never skip the salt in your dough.
- 2 tbsp melted butter (for the dough): This is my secret for a richer, more flavorful dough with a slightly softer crumb. It’s the difference between good and “oh-wow” good.
- ⅓ cup baking soda (for boiling): Don’t be alarmed! This is the magic step that gives soft pretzels their iconic dark golden, chewy crust and that distinct “pretzel” flavor. It’s a must-do.
- 4 cups water (for boiling): The partner for our baking soda to create the alkaline bath.
For That Irresistible Topping:
- ½ cup granulated sugar: The base of our sweet, sparkly coat.
- 1 tbsp ground cinnamon: Use the good stuff! The fresher your cinnamon, the more aromatic your pretzels will be.
- ¼ cup melted butter (for brushing): The delicious glue that makes the cinnamon sugar stick in every nook and cranny. Because everything is better with butter.
Let’s Twist & Bake: Your Step-by-Step Guide
Ready for the fun part? Follow these steps, and you’ll be a pretzel pro in no time. I’m chatting you through each one with my best tips!
- Wake Up the Yeast: In a large mixing bowl, combine the warm water, yeast, and that 1 tablespoon of sugar. Give it a quick stir and walk away for 5-10 minutes. You’re looking for a foamy, creamy layer on top—this is your sign the yeast is alive and happy! Chef’s Tip: If your mixture doesn’t foam, your yeast might be old or your water was too hot/cold. Start over to ensure a good rise.
- Make the Dough: To the foamy yeast mixture, add the flour, salt, and the 2 tablespoons of melted butter. Stir with a wooden spoon until a shaggy dough forms. Then, turn it out onto a lightly floured surface. Time to knead! Push, fold, and turn the dough for 5-7 minutes. You want it to become smooth, elastic, and barely sticky. Chef’s Hack: You can absolutely use a stand mixer with a dough hook for this! Let it run on medium for about 4-5 minutes.
- Let It Rise & Get Cozy: Place your beautiful smooth dough ball back in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and find it a warm, draft-free spot. Let it rise for 45-60 minutes, until it’s doubled in size. This is the perfect time to clean up or, you know, do a little happy dance.
- Preheat & Prep: Preheat your oven to a hot 425°F (220°C). Line two large baking sheets with parchment paper. This is non-negotiable for easy cleanup!
- The Magic Bath: In a wide, medium pot (a Dutch oven works great), bring the 4 cups of water and the ⅓ cup of baking soda to a gentle boil. It will foam up—that’s normal! Chef’s Safety Note: Handle this boiling baking soda water with care, just like you would a pot of pasta water. Use a slotted spoon or spider skimmer for the next step.
- Shape Your Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 20-22 inches long. The key is to roll from the center outward, applying even pressure. To shape: form a U, cross the ends over each other twice about 3 inches from the tips, then bring those tips down and press them into the bottom of the U. Ta-da! Chef’s Pep Talk: If your first one looks a little funky, no worries! They taste delicious no matter what. You’ll get the hang of it by the second or third one.
- Boil & Bake: Carefully lower each shaped pretzel into the boiling baking soda water. Boil for exactly 30 seconds—it will puff up a bit. Remove with your slotted spoon, let excess water drip off, and place on the prepared baking sheet. Bake for 12-15 minutes, rotating the pans halfway, until they are a deep, gorgeous golden brown.
- The Grand Finale: While the pretzels are baking, mix the 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl. Melt the 1/4 cup butter. The second the pretzels come out of the oven, brush them generously with melted butter and then roll or sprinkle them in the cinnamon sugar until fully coated. Do this while they’re hot!
How to Serve These Sweet Spirals of Joy
Presentation is part of the fun! I love piling these warm pretzels high on a big wooden board or in a basket lined with a checkered napkin—it feels rustic and inviting. For the ultimate experience, serve them fresh out of the oven when the sugar is still a little crackly.
While they are utterly perfect on their own, why not gild the lily? Offer a couple of dipping sauces on the side. A warm vanilla glaze (just mix powdered sugar, milk, and vanilla) is heavenly. For a decadent treat, a bowl of warm chocolate sauce or even a simple cream cheese frosting dip sends these over the top. They’re best enjoyed the day they’re made, ideally with good friends, a big pot of coffee, and plenty of napkins!
Get Creative: Fun Flavor Twists!
Once you’ve mastered the classic, the playground is open! Here are a few of my favorite ways to mix it up:
- Apple Pie Pretzels: Add 1 teaspoon of apple pie spice to the cinnamon sugar. After buttering, dip the pretzel and then sprinkle with finely chopped dried apples for a fantastic texture.
- Salty-Sweet Supreme: Before the final cinnamon sugar coating, give the warm, buttered pretzel a very light sprinkle of flaky sea salt. The contrast is insane.
- Chocolate-Dipped Dreams: Skip the cinnamon sugar on a few. Let the baked pretzels cool completely, then dip half of each one in melted dark or milk chocolate. Let set on parchment paper.
- “Everything Bagel” Sweet & Savory: Make a savory version! After the baking soda bath, brush with an egg wash and sprinkle with everything bagel seasoning. Bake, then brush with garlic herb butter instead of cinnamon sugar.
- Stuffed Pretzel Bites: For a party, make bites! Divide dough into 24 pieces, roll into balls, boil, and bake. Toss in cinnamon sugar. Or, flatten each ball, place a small cube of cream cheese or a chocolate kiss inside, seal, and proceed.
Chef Emily’s Kitchen Notes
This recipe has been my reliable buddy for years, and it’s evolved with every batch. I used to be terrified of the baking soda boil, but now I see it as the fun, transformative science experiment it is! Don’t skip it—it’s what makes a pretzel a pretzel.
A funny story: I once accidentally used powdered sugar instead of granulated in the cinnamon mix. The result was a messy, melty, delicious disaster that my friends still request as “Emily’s Glazed Ghost Pretzels.” It was a happy accident that reminded me not to take baking too seriously. The goal is delicious fun, not perfection. So if your twist isn’t photo-ready, I promise it will still be mouth-ready.
FAQs & Pretzel Troubleshooting
Q: My dough didn’t rise. What happened?
A: The most common culprits are old yeast or water that was too hot (which kills the yeast) or too cold (which puts it to sleep). Always check the expiration date on your yeast and use a thermometer if you’re unsure about the water temp.
Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. When ready, let it sit at room temp for 30 minutes, then shape, boil, and bake. The flavor develops even more!
Q: Why are my pretzels tough?
A: This usually means the dough was over-kneaded or over-boiled. Knead just until smooth and elastic, and keep that boiling time to a strict 30 seconds per pretzel.
Q: Do I have to use all that baking soda? It seems like a lot.
A> Yes! The high alkalinity is what creates the Maillard reaction (that beautiful browning) and the classic pretzel flavor and texture. You can reuse the boiling water for all 8 pretzels.
Nutritional Info (Because We’re Curious!)
Here’s a general breakdown per pretzel (assuming the recipe makes 8 and all butter/sugar is used). Remember, this is a treat meant to be savored and shared!
- Calories: ~290
- Carbohydrates: 45g
- Fat: 9g
- Protein: 6g
Prep Time: 1 hour 15 mins (mostly hands-off rising) | Cook Time: 15 mins | Makes: 8 glorious pretzels
Your Kitchen, Your New Favorite Pretzel Spot
And there you have it! My heart-and-soul recipe for the most incredible Cinnamon Sugar Soft Pretzels. I hope you feel empowered to try them, to twist that dough with confidence, and to fill your home with that unmistakable, magical aroma.
Baking is about so much more than the final product; it’s about the laughter in the kitchen, the flour on your nose, and the shared joy of pulling something warm and wonderful from the oven. These pretzels are my love letter to that feeling. So share them, savor them, and don’t forget to tag me if you make them—I love seeing your creations!
Happy baking, friends! Until next time, keep your whisks busy and your hearts full.
— Emily 🥨✨
