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Cinnamon Sugar Soft Pretzel Perfection

Indulge in warm, pillowy soft pretzels coated in a generous layer of sweet cinnamon sugar. This surprisingly simple recipe allows you to create these heavenly treats at home, filling your kitchen with an irresistible aroma. Perfect for a sweet snack or dessert, these pretzels are guaranteed to impress.
Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups warm water 105-115°F
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons 1 packet
  • 4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 8 cups water
  • ½ cup baking soda
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Equipment

  • Stand mixer with dough hook attachment (or large bowl and wooden spoon)
  • Measuring cups and spoons
  • Large pot
  • Baking sheets
  • Parchment paper
  • Slotted spoon
  • Shallow Bowl
  • Pastry brush
  • Plastic wrap
  • Thermometer (optional, for water temperature)
  • Oiled bowl
  • Cooling rack (optional)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
  6. In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda. Be careful, it will bubble up!
  7. Punch down the dough and divide it into 8 equal pieces.
  8. Roll each piece of dough into a long rope, about 24-30 inches long.
  9. 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.
  10. Gently place each pretzel into the boiling baking soda water for 30 seconds per side.
  11. Remove the pretzels from the water with a slotted spoon and place them on the prepared baking sheets.
  12. Bake for 12-14 minutes, or until golden brown.
  13. While the pretzels are baking, melt the butter for the cinnamon sugar coating.
  14. In a shallow bowl, combine the granulated sugar and cinnamon.
  15. 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.
  16. Serve warm and enjoy!

Notes

Ensure the water used for activating the yeast is between 105-115°F. Using a thermometer is recommended. The baking soda bath is crucial for the pretzel's characteristic chewy texture and flavor. Don't skip it! These pretzels are best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven. For a sweet and salty twist, sprinkle with sea salt before baking. Try drizzling with a cream cheese glaze after baking for added richness.