Cinnamon Sugar Soft Pretzels

There’s something magical about the aroma of freshly baked pretzels swirling through the kitchen. Add a cinnamon-sugar twist to that, and you’ve got yourself a sweet snack that feels like a cozy hug on a chilly afternoon. These cinnamon sugar soft pretzels are golden on the outside, pillowy on the inside, and coated in a sweet, slightly crunchy layer of cinnamon and sugar that’ll keep you reaching for one more. Trust me, you’re going to love this.

Behind the Recipe

I remember the first time I bit into a warm cinnamon sugar pretzel at a fair, the air filled with laughter, music, and the scent of fresh dough spinning in cinnamon clouds. It was instant love. That warm chew, that soft center, that glittering sugar crust. I knew I had to recreate it at home. So after many batches and messy countertops, this version was born — and it might just be better than the original.

Recipe Origin or Trivia

Soft pretzels have roots that stretch back to medieval Europe, where monks twisted scraps of leftover dough into shapes representing folded arms in prayer. Over time, they evolved into the street food favorite we know today. The cinnamon sugar variation is a sweeter, American take — often found in malls, fairs, and bakeries. It’s the perfect mashup of soft bread and dessert, marrying the texture of a classic pretzel with the cozy flavor of a cinnamon roll.

Why You’ll Love Cinnamon Sugar Soft Pretzels

These aren’t just any pretzels — they’re the kind of treat that makes your kitchen smell like a bakery and your tastebuds dance.

Versatile: Enjoy them as a snack, dessert, or even a fun breakfast treat with coffee or cocoa.

Budget-Friendly: Made with pantry staples you probably already have on hand.

Quick and Easy: No stand mixer or fancy equipment needed. Just mix, shape, boil, and bake.

Customizable: Add a chocolate drizzle, dip in cream cheese glaze, or spice up the sugar blend.

Crowd-Pleasing: A guaranteed hit at parties, movie nights, or holiday gatherings.

Make-Ahead Friendly: Dough can be prepped ahead and refrigerated overnight.

Great for Leftovers: Reheat in the oven and enjoy just like fresh.

Chef’s Pro Tips for Perfect Results

Getting that perfect soft-yet-chewy texture takes just a few thoughtful steps. Here’s how to nail it every time:

• Use warm water: Aim for about 110°F to activate the yeast without killing it.
• Let the dough rise fully: Don’t rush this step — your pretzels need time to puff.
• Boil before baking: The quick baking soda bath gives that signature chewy crust.
• Butter while warm: Brushing with butter right out of the oven helps the cinnamon sugar stick better and adds flavor.
• Watch your oven: Bake until golden brown but not too dark for the softest texture.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few essentials to make magic happen.

Mixing Bowls: For stirring and proofing the dough.

Measuring Cups and Spoons: Accuracy is key in baking.

Wooden Spoon or Dough Hook: For mixing the dough.

Baking Sheet: For baking your pretzels to golden perfection.

Large Pot: For the baking soda bath.

Slotted Spoon: To lift pretzels from the water without breaking them.

Pastry Brush: For that buttery finish.

Ingredients in Cinnamon Sugar Soft Pretzels

This recipe keeps things simple, yet every ingredient plays a delicious role in creating that perfect balance of soft, sweet, and slightly salty.

1. All-Purpose Flour: 4 cups — forms the base structure of the dough and gives that soft chew.
2. Granulated Sugar: 2 tablespoons — lightly sweetens the dough.
3. Active Dry Yeast: 2¼ teaspoons — helps the dough rise and gives it that airy texture.
4. Salt: 1½ teaspoons — enhances the flavor and balances the sweetness.
5. Warm Water: 1½ cups — activates the yeast and hydrates the dough.
6. Unsalted Butter: 2 tablespoons, melted — adds richness and moisture.
7. Baking Soda: ½ cup — used in the boiling water to create that classic pretzel texture.
8. Brown Sugar: ¼ cup — gives depth to the cinnamon coating.
9. Ground Cinnamon: 2 teaspoons — adds that warm spice note.
10. Coarse Sugar: 2 tablespoons — optional, for added crunch and sparkle on top.

Ingredient Substitutions

You can swap a few items if needed without losing that signature pretzel charm.

All-Purpose Flour: Bread flour for a chewier bite.
Active Dry Yeast: Instant yeast, just reduce rise time.
Granulated Sugar: Honey or maple syrup for natural sweetness.
Brown Sugar: Coconut sugar for a deeper, caramel flavor.
Unsalted Butter: Use margarine or a dairy-free butter substitute.

Ingredient Spotlight

Active Dry Yeast: The heart of this recipe, it’s what makes the dough puff up light and airy, creating that signature soft interior.

Baking Soda: Don’t skip this one — the alkaline bath is what gives the crust its deep color and chewy bite.

Instructions for Making Cinnamon Sugar Soft Pretzels

If you’ve never made pretzels at home, don’t worry — it’s surprisingly fun and easier than you’d think. Here’s how to make them step by step.

1. Preheat Your Equipment:
   Set your oven to 425°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Stir in melted butter and salt. Gradually add flour until dough forms. Knead for 5–7 minutes until smooth and elastic.
3. Prepare Your Cooking Vessel:
   In a large pot, bring about 8 cups of water to a boil. Stir in baking soda carefully.
4. Assemble the Dish:
   Divide dough into 8 pieces. Roll each into a rope and twist into a pretzel shape. Place on the parchment-lined sheet.
5. Cook to Perfection:
   One at a time, dip pretzels into the boiling water for 20–30 seconds. Remove with a slotted spoon and return to the sheet.
6. Finishing Touches:
   Bake for 12–15 minutes until golden brown. While still warm, brush with melted butter and generously coat in cinnamon sugar (mix brown sugar, cinnamon, and coarse sugar).
7. Serve and Enjoy:
   Best enjoyed warm, right out of the oven. Perfect with coffee, cider, or just as they are.

Texture & Flavor Secrets

These pretzels are all about contrast. The outer crust is golden, slightly crisp, and has a hint of saltiness. Inside, it’s soft and pillowy like a sweet bread roll. The cinnamon sugar adds warm spice, caramel-like notes, and a bit of crunch from the coarse sugar, making each bite rich and satisfying.

Cooking Tips & Tricks

A few extra tips to make sure everything turns out bakery-level amazing:

• Let the dough rise in a warm spot, like near your oven.
• If the dough is sticky, add a little flour while kneading.
• Don’t skip the baking soda bath — it’s key for the signature texture.
• Store extra pretzels in an airtight container and reheat in the oven.

What to Avoid

Don’t let a few common mistakes ruin your batch. Here’s what to watch out for:

• Skipping the proof time — this leads to dense pretzels.
• Using cold water for yeast — it won’t activate.
• Over-boiling the pretzels — makes them too tough.
• Adding sugar before the butter — it won’t stick properly.

Nutrition Facts

Servings: 8
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including rising)

Make-Ahead and Storage Tips

You can easily prep the dough ahead of time and let it rise in the fridge overnight. Baked pretzels can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5–7 minutes. They also freeze beautifully — just thaw and reheat when needed.

How to Serve Cinnamon Sugar Soft Pretzels

These are fantastic on their own, but you can also:

• Serve with a vanilla glaze for dipping.
• Pair with hot cocoa or coffee for a cozy afternoon treat.
• Add a drizzle of melted chocolate for extra indulgence.
• Use them as a fun dessert base for ice cream sandwiches.

Creative Leftover Transformations

If you happen to have extras, here’s how to keep things exciting:

• Pretzel Bread Pudding: Cube and bake with eggs and cream.
• French Toast Sticks: Dip in egg wash, fry, and top with syrup.
• Pretzel Croutons: Cube, toast, and use on sweet salads.

Additional Tips

Want even better results?

• Add a pinch of nutmeg to the cinnamon sugar mix for warmth.
• Let kids help shape the pretzels — it’s a fun activity.
• Double the batch and freeze half for later.

Make It a Showstopper

Presentation matters. Stack them high on a wooden board, dust with extra sugar, and serve with tiny dipping bowls. Or tie a ribbon around a bundle for gifting — they look (and smell) amazing.

Variations to Try

• Chocolate Chip Pretzels: Add mini chocolate chips to the dough.
• Pumpkin Spice Version: Use pumpkin pie spice in the sugar mix.
• Glazed Pretzels: Dip in vanilla or maple glaze instead of sugar.
• Stuffed Pretzels: Fill with cream cheese before shaping.
• Savory Twist: Skip sugar and use garlic butter with parmesan.

FAQ’s

Q1: Can I make these without boiling them?

Yes, but they won’t have that chewy pretzel texture. Boiling is key.

Q2: Can I freeze the dough?

Absolutely. Shape and freeze before boiling, then thaw and continue as usual.

Q3: Can I use whole wheat flour?

You can, but they’ll be denser. Try a 50/50 mix with all-purpose flour.

Q4: Can I use instant yeast?

Yes. It rises faster, so reduce proof time slightly.

Q5: Can I make them gluten-free?

Use a 1:1 gluten-free flour blend, though texture may vary.

Q6: What’s the best way to reheat them?

Bake at 350°F for 5–7 minutes to revive the texture.

Q7: Can I add fillings?

Yes, soft fillings like cream cheese work well when wrapped inside the dough.

Q8: How do I keep them soft?

Store in an airtight container and reheat gently.

Q9: Do I need a stand mixer?

Nope. A wooden spoon and hands work just fine.

Q10: Can I double the recipe?

Yes, it scales up beautifully.

Conclusion

Cinnamon sugar soft pretzels are the kind of treat that brings joy with every bite. They’re warm, nostalgic, and utterly irresistible. Whether you’re baking them for family, friends, or just for yourself (no judgment), they’re bound to become a favorite in your kitchen. Go ahead and give them a try — they’re worth every minute and every sprinkle of sugar.

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