Imagine biting into a warm, pillowy soft pretzel, coated in a generous layer of sweet cinnamon sugar. Sounds heavenly, right? Well, you don’t have to dream about it any longer! This recipe for Easy Cinnamon Sugar Soft Pretzels is surprisingly simple, and I promise, you’ll be pulling them out of the oven in no time, filling your kitchen with the most irresistible aroma.
Gathering Your Heavenly Ingredients
Here’s everything you’ll need to create these delicious pretzels. Don’t worry, it’s mostly pantry staples!
For the Dough:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons salt
For the Baking Soda Bath:
- 8 cups water
- ½ cup baking soda
For the Cinnamon Sugar Coating:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Let’s Talk About Yeast!
Before we dive into the instructions, let’s chat briefly about yeast. Don’t be intimidated! It’s easier than you think. The key is warm, but not HOT, water. Too hot, and you’ll kill the yeast. Think baby bottle temperature. If you’re unsure, use a thermometer. Trust me, your patience here will pay off big time!
Step-by-Step to Pretzel Perfection
Okay, let’s get baking! I’m going to guide you through each step, making sure you end up with the most amazing soft pretzels. Don’t worry if it seems a little daunting at first; it’s much easier than you think!
Making the Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, or in a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This means the yeast is active and ready to go!
- Add the flour, melted butter, and salt to the yeast mixture. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.
- Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 8-10 minutes. The dough should be slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. I often put mine in the oven with just the oven light on.
Shaping Those Pretzels:
- Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
- In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda. Be careful, it will bubble up!
- Punch down the dough and divide it into 8 equal pieces.
- Roll each piece of dough into a long rope, about 24-30 inches long.
- Shape each rope into a pretzel: Form a U-shape, cross the ends over each other, and press them onto the bottom of the U.
The Baking Soda Bath:
- Gently place each pretzel into the boiling baking soda water for 30 seconds per side. This is what gives them that characteristic pretzel flavor and chewy texture. Don’t skip this step!
- Remove the pretzels from the water with a slotted spoon and place them on the prepared baking sheets.
Baking to Golden Perfection:
- Bake for 12-14 minutes, or until golden brown.
Cinnamon Sugar Time!
- While the pretzels are baking, melt the butter for the cinnamon sugar coating.
- In a shallow bowl, combine the granulated sugar and cinnamon.
- As soon as the pretzels come out of the oven, brush them generously with melted butter, then immediately dredge them in the cinnamon sugar mixture, making sure they are fully coated.
- Serve warm and enjoy!
Troubleshooting: My Dough Isn’t Rising!
Don’t panic! A few things can cause this. First, make sure your yeast isn’t expired. Second, ensure your water wasn’t too hot (killed the yeast) or too cold (didn’t activate it). A warm, draft-free environment is also key. Sometimes, just giving it a little more time will do the trick.
The Secret to That Chewy Texture
That baking soda bath is crucial! It’s what gives the pretzels their signature chewiness and that distinct pretzel flavor. Don’t be tempted to skip it!
Variations: Let’s Get Creative!
These pretzels are fantastic as is, but feel free to experiment! You could try adding a sprinkle of sea salt before baking for a sweet and salty twist. Or, after they’re baked, you could drizzle them with a simple cream cheese glaze. The possibilities are endless!
Pairing Suggestions: The Perfect Companions
These Easy Cinnamon Sugar Soft Pretzels are perfect on their own as a sweet treat. But if you’re looking to pair them with something, I highly recommend a scoop of vanilla ice cream or a warm cup of coffee. They’d also be delicious alongside some SOUTHERN FRIED APPLES for a truly indulgent experience. Thinking about flavors, you could use this same approach to make a COZY APPLE CRISP. It’s all about what you’re craving!
Storing Your Pretzel Treasures
These pretzels are best enjoyed fresh, but if you have any leftovers (which I doubt!), you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the microwave for a few seconds or warm them in the oven.
More Delicious Recipes to Explore
If you loved this recipe, you might also enjoy my PUMPKIN SPICE COOKIE PERFECTION for another cozy treat. And for a show-stopping dessert, check out my CHURRO CHEESECAKE DREAM! You can also try the CRUNCHY APPLE CRISP for a great dessert as well. Happy baking!
Final Thoughts: You’ve Got This!
So, there you have it! Easy Cinnamon Sugar Soft Pretzels that are guaranteed to impress. Don’t be afraid to give it a try. With a little patience and these simple steps, you’ll be enjoying warm, delicious pretzels in no time. Get ready to be the hero of your kitchen!
What temperature should the water be when activating the yeast?
The water should be warm, between 105-115°F (think baby bottle temperature). Too hot will kill the yeast, and too cold won’t activate it.
Why is the baking soda bath important for the pretzels?
The baking soda bath is crucial because it gives the pretzels their signature chewiness and that distinct pretzel flavor. Skipping this step will result in a different texture and taste.
How should I store leftover pretzels?
Leftover pretzels are best stored in an airtight container at room temperature for up to 2 days. Reheat them in the microwave for a few seconds or warm them in the oven.
What can I do if my dough isn’t rising?
If your dough isn’t rising, check the expiration date of your yeast. Also, ensure the water wasn’t too hot or too cold when activating the yeast. Provide a warm, draft-free environment for rising, and give it more time.
Cinnamon Sugar Soft Pretzel Perfection
Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with the dough hook attachment, or in a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Add the flour, melted butter, and salt to the yeast mixture. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.
- Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 8-10 minutes. The dough should be slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
- In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda. Be careful, it will bubble up!
- Punch down the dough and divide it into 8 equal pieces.
- Roll each piece of dough into a long rope, about 24-30 inches long.
- Shape each rope into a pretzel: Form a U-shape, cross the ends over each other, and press them onto the bottom of the U.
- Gently place each pretzel into the boiling baking soda water for 30 seconds per side.
- Remove the pretzels from the water with a slotted spoon and place them on the prepared baking sheets.
- Bake for 12-14 minutes, or until golden brown.
- While the pretzels are baking, melt the butter for the cinnamon sugar coating.
- In a shallow bowl, combine the granulated sugar and cinnamon.
- As soon as the pretzels come out of the oven, brush them generously with melted butter, then immediately dredge them in the cinnamon sugar mixture, making sure they are fully coated.
- Serve warm and enjoy!
