There is something incredibly comforting about soft, warm pretzels dusted generously with cinnamon and sugar, and that’s exactly what you get with this Cinnamon Sugar Soft Pretzels Recipe. It’s a delightful twist on a classic snack, combining the perfect chewy texture of traditional soft pretzels with a sweet, aromatic coating that feels like a cozy hug in every bite. Whether you’re craving a fun snack for game night, a special treat for the kids, or a simple homemade delight, this recipe is pure magic from start to finish.
Ingredients You’ll Need
The beauty of this Cinnamon Sugar Soft Pretzels Recipe is in its simplicity—few ingredients, but each one plays an essential role in creating those soft, chewy pretzels coated with the perfect sweet finish. From the yeast that brings the dough to life, to the buttery richness and the warm cinnamon sugar that coats every bite, these ingredients come together to make something truly special.
- 2 ¼ teaspoons active dry yeast: This is your dough’s secret to rising and getting that soft, airy texture.
- 1 cup warm water: Warm enough to activate the yeast but not so hot that it kills it, it’s key for the perfect dough consistency.
- 1 tablespoon granulated sugar: Feeds the yeast and starts the dough’s rise.
- 3 ½ cups all-purpose flour: The sturdy base of the dough that gives pretzels their chewy bite.
- 1 teaspoon salt: Balances flavors and enhances the dough’s depth.
- 2 tablespoons unsalted butter, melted: Adds richness and a tender crumb.
- ¼ cup baking soda: Used in boiling water for that iconic pretzel crust and tangy flavor.
- 1 large egg, beaten: Gives the pretzels a shiny, golden crust after baking.
- ½ cup granulated sugar: Together with cinnamon, it creates the irresistible sweet coating.
- 2 teaspoons ground cinnamon: The fragrant spice that transforms these pretzels into a luscious treat.
How to Make Cinnamon Sugar Soft Pretzels Recipe
Step 1: Activate the Yeast
Start by whisking warm water and sugar in a large bowl—this little mixture acts as a cozy bath for the yeast. Sprinkle the yeast on top and wait until it becomes frothy, showing the yeast is alive and ready to help your dough rise beautifully.
Step 2: Mix and Knead the Dough
Add the salt and flour to your frothy yeast bowl and stir everything together until a dough forms. Turn it out onto a floured surface and knead with enthusiasm for about 6 to 8 minutes until it’s smooth and elastic. This kneading step is essential for developing that perfect chewy texture everyone loves.
Step 3: Let the Dough Rise
Place your dough ball into a greased bowl, cover it up to keep warm, and give it an hour to rise. Watching the dough double in size is always satisfying, and this rise time lets the flavors deepen while making the dough tender and airy.
Step 4: Shape the Pretzels
Preheat your oven to 425°F. Divide the risen dough into 8 equal pieces, then take each piece and roll it into a long rope before shaping into the classic pretzel shape. This step is fun and lets you get creative with your pretzel twists.
Step 5: Boil with Baking Soda
Bring a pot of water to a boil and stir in the baking soda—it’s this alkaline bath that gives pretzels their signature chewy crust and golden color. Boil each pretzel for 30 seconds on one side, then flip and boil the other side for another 30 seconds before placing them on a baking sheet lined with parchment.
Step 6: Bake to Golden Perfection
Brush each pretzel with beaten egg to encourage a beautiful shiny finish, then bake in the preheated oven for 12-15 minutes until golden brown. The aroma that fills your kitchen at this point is simply irresistible.
Step 7: Coat with Cinnamon Sugar
While the pretzels are still warm, mix together the sugar and cinnamon and generously coat each pretzel. The warmth helps the sugar stick and melts it slightly, making every bite sweet, spicy, and utterly delicious.
How to Serve Cinnamon Sugar Soft Pretzels Recipe
Garnishes
Though these pretzels are perfect as is, adding a light dusting of powdered sugar or a drizzle of simple vanilla glaze can elevate their sweetness and look. A sprinkle of finely chopped nuts or a few edible flowers can add a beautiful contrast and texture if you’re serving them for a special occasion.
Side Dishes
Pair these soft pretzels with a side of creamy vanilla or caramel dipping sauces for extra indulgence. A dollop of whipped cream or a scoop of ice cream also complements these cinnamon sugar treats wonderfully, creating a perfect dessert almost effortlessly.
Creative Ways to Present
Think beyond the ordinary by stacking pretzels in a rustic basket lined with parchment paper or threading mini pretzels onto sticks to serve as a fun portable snack. You can even slice these pretzels and layer them with cream cheese and fruit for a cinammon sugar dessert sandwich, turning a classic into something surprising and delightful.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and that’s a happy problem to have), store them in an airtight container at room temperature for up to 2 days. This keeps the pretzels soft and the cinnamon sugar coating flavorful without drying out.
Freezing
For longer storage, you can freeze these pretzels either before or after baking. Wrap them tightly in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 2 months, so you can enjoy them fresh whenever the craving hits.
Reheating
To revive the soft texture and refresh the warm cinnamon sugar flavor, reheat pretzels in a preheated 350°F oven for about 5-7 minutes. Avoid microwaving as it can make the pretzels tough and chewy. A quick oven refreshment brings them nearly back to freshly baked bliss.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. If using instant yeast, you can mix it directly into the flour without proofing it in water first, which saves a little time during prep.
Why do we use baking soda when boiling pretzels?
Baking soda creates an alkaline environment that helps form the pretzel’s characteristic chewy crust and gives it the deep golden color after baking. It also adds a subtle tangy flavor that distinguishes pretzels from regular bread.
Can I make smaller pretzels with this recipe?
Absolutely! Dividing the dough into smaller pieces will give you mini pretzels—just reduce the boiling and baking times slightly to keep them soft and fluffy.
How can I make these pretzels vegan?
To veganize this Cinnamon Sugar Soft Pretzels Recipe, substitute the butter with your favorite plant-based margarine and replace the egg wash with a mixture of non-dairy milk and maple syrup or oil for that beautiful golden crust.
What’s the best way to shape pretzels if I’m a beginner?
Start by rolling the dough into a long rope, then make a U shape, cross the ends over twice, and fold the ends down to the bottom of the U to form the classic pretzel shape. Practice makes perfect, and it’s a fun step to get creative with.
Final Thoughts
There’s nothing quite like the smell of warm, homemade pretzels straight from the oven, especially when coated with that irresistible cinnamon sugar blend. This Cinnamon Sugar Soft Pretzels Recipe is a wonderful way to bring a little bakery magic into your own kitchen with simple ingredients and steps. So why not dive in, roll up your sleeves, and treat yourself and your loved ones to these unforgettable sweet and soft pretzels today?
Print
Cinnamon Sugar Soft Pretzels Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Soft, warm cinnamon sugar pretzels that are perfect for a sweet snack or breakfast treat. These homemade pretzels are boiled briefly in a baking soda solution for a chewy texture, then baked until golden and coated with cinnamon sugar for a delightful flavor.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water
- 1 tablespoon granulated sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Boiling Solution
- ¼ cup baking soda
Topping
- 1 large egg, beaten
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Activate Yeast: In a large bowl, whisk together warm water and 1 tablespoon granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes, or until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Make Dough: Add 1 teaspoon salt and 3 ½ cups all-purpose flour to the yeast mixture. Stir until the dough begins to form. Transfer to a floured surface and knead the dough for about 7-10 minutes until it is smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
- Preheat Oven and Shape Pretzels: Preheat the oven to 425°F (220°C). Punch down the risen dough gently and divide it into 8 equal pieces. Shape each piece into a traditional pretzel shape by rolling and twisting the dough.
- Boil Pretzels: In a large pot, bring water to a boil and add ¼ cup baking soda. Carefully lower each pretzel into the boiling baking soda water and boil for 30 seconds on each side to develop the chewy crust.
- Bake: Remove the pretzels from the water and place them on a baking sheet lined with parchment paper. Brush each pretzel with the beaten egg to give a shiny crust and bake in the preheated oven for 12-15 minutes, or until they turn a deep golden brown.
- Cinnamon Sugar Coating: While the pretzels are still warm, mix ½ cup granulated sugar with 2 teaspoons ground cinnamon. Roll each pretzel in the cinnamon sugar mixture to coat thoroughly. Serve warm and enjoy!
Notes
- For best results, use warm water (about 110°F/43°C) when activating the yeast to ensure it blooms properly.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- If you prefer a less sweet option, reduce the cinnamon sugar topping or omit it altogether and enjoy with mustard or cheese dips.
- Boiling the pretzels in baking soda water is key to achieving their classic chewy crust.
- These pretzels are best eaten fresh but can be reheated in the oven the next day.
