Cinnamon Sugar Soft Pretzels

There's something about the smell of cinnamon and warm butter hitting your face as pretzels come out of the oven that just stops you in your tracks. My friend Sarah brought these to a book club one winter evening, and I watched everyone forget their chapters entirely. She described them as a happy accident—she'd meant to make regular pretzels but grabbed the cinnamon sugar meant for toast, and honestly, that mistake became something we all now deliberately ask her to make. These aren't your standard soft pretzel; they're the sweet, indulgent cousin that somehow feels less guilty than cake but tastes more luxurious than a simple snack.

I made these one Sunday morning when my nephew was visiting, and he insisted on helping with the dough. His five-year-old hands could barely knead, but he was so serious about it, announcing each fold like he was on a cooking show. By the time those golden pretzels came out of the oven and we coated them in cinnamon sugar, he was convinced he'd made them himself. We sat at the kitchen table eating them warm, getting sugar everywhere, and he kept asking if he could make them again next week. That's when I knew this recipe had staying power.

Ingredients

• Warm water (1 1/2 cups at 110°F): Temperature matters here more than you'd think—too hot kills the yeast, too cold means nothing happens, so use a thermometer if you have one or test it on your wrist like you're checking a baby's bottle.
• Active dry yeast (2 1/4 tsp): One standard packet, and that foamy reaction after five minutes is your green light that everything's about to come together.
• Granulated sugar (1 tbsp for dough): This feeds the yeast and keeps the dough tender, so don't skip it thinking it's optional.
• All-purpose flour (4 cups): Standard flour works perfectly here; you don't need anything fancy or specialty.
• Salt (1 tsp): Balances the sweetness you're about to add on top.
• Unsalted butter (2 tbsp melted for dough, 1/2 cup for coating): The melted butter in the dough creates that soft crumb, and the coating butter is what helps the cinnamon sugar stick like it's meant to be there forever.
• Water and baking soda (10 cups water, 2/3 cup baking soda): This bath is what makes pretzels pretzels—it creates that chewy exterior that soft bread alone could never achieve, so don't skip this step or substitute with anything else.
• Cinnamon (2 tbsp ground): Fresh cinnamon makes a noticeable difference, so check your spice cabinet and replace it if it's been sitting there since last year.
• Granulated sugar for coating (1 cup): This is separate from the dough sugar, and honestly, this is where you can splurge on quality vanilla sugar if you want to elevate it further.

Instructions

Proof your yeast:

Pour warm water into a bowl, sprinkle in the yeast and 1 tablespoon of sugar, then wait. Within five minutes you should see a foamy layer forming on top—that's living yeast doing its thing, and it's your signal that you're ready to proceed.

Build the dough:

Add your flour, salt, and melted butter to the yeasty water and mix until everything comes together into a shaggy, rough mass. It'll look like it needs more water, but don't panic; this is exactly what you want.

Knead into silk:

Knead for five to seven minutes on a floured surface, working the dough with the heel of your hand until it becomes smooth and elastic. You'll feel the transformation happen—it goes from sticky and stubborn to supple and alive.

Let it rise:

Place the dough in a lightly oiled bowl, cover it with plastic wrap or a towel, and let it sit undisturbed for an hour until it's roughly doubled in size. The warmth of your kitchen matters here; if it's cold, it'll take longer.

Prepare your workspace:

Preheat your oven to 450°F and line two baking sheets with parchment paper while your water and baking soda come to a rolling boil in a large pot. The baking soda bath needs to be actively boiling when you dip, so timing is everything.

Shape the pretzels:

Divide your risen dough into eight equal pieces, roll each one into a long 20-inch rope, then twist it into a pretzel shape by looping the rope and bringing the ends back down to seal them. Don't be precious about it; even wonky pretzels taste delicious.

The water bath moment:

Using a slotted spatula, carefully lower each pretzel into the boiling baking soda bath for exactly 30 seconds—this is what gives pretzels their signature chewy, darkened exterior. Fish it out gently and place it on your parchment paper.

Bake until golden:

Bake for 12 to 15 minutes until the pretzels are a deep golden brown on the outside. They'll look almost caramelized, which is exactly right.

Coat while warm:

While they're still steaming from the oven, brush each pretzel generously with melted butter—this is your glue for the cinnamon sugar. Don't be shy with it.

The sweet coating:

Mix your cinnamon and sugar in a shallow dish, then dredge each buttered pretzel until every inch is coated in fragrant sweetness. Serve them warm, and watch them disappear.

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I made a batch for a community bake sale, and a woman came back the next day looking for me specifically. She told me her daughter had asked if we could make them every Friday after school. That conversation meant more to me than the check I'd received, because it meant I'd created something that fit into someone's life in a real way. Food like this—sweet, comforting, homemade—has a way of doing that.

Timing and Make-Ahead Options

The whole process takes about an hour and 45 minutes start to finish, which includes rising time, but you can actually slow this down if you need to. Shape your pretzels the night before, cover them loosely with plastic wrap, and refrigerate them overnight; they'll proof slowly in the cold, and you can just bring them to room temperature for 20 minutes before boiling and baking. This flexibility is honestly one of my favorite things about the recipe because it means you can make them fit your schedule rather than the other way around.

Flavor Variations Worth Trying

Once you nail the basic version, you start seeing possibilities everywhere. Some people brush theirs with vanilla glaze after baking instead of just butter and cinnamon sugar, which creates a glossy, almost bakery-style finish. Others have gone the brown butter and sea salt route, which sounds wild for a sweet pretzel but actually works because the nuttiness and the salt create depth. I've even seen people add cardamom to the cinnamon sugar mixture, and if you're someone who loves that spice, it's absolutely worth the experiment. The framework is so flexible that you can play with it endlessly.

Pairing and Serving Ideas

Serve these warm straight from the oven if you possibly can, but they're also delicious at room temperature later in the day. They pair beautifully with coffee or tea, though I've also seen them alongside warm chocolate sauce for dipping, which feels almost decadent. Cold milk is another unexpected pairing that works better than you'd think—the sweetness and richness of the pretzel against something cold and simple is genuinely satisfying. A cream cheese dip is the traditional route if you want something savory to dunk them in, creating this contrast that somehow makes sense.

• Eat them within a few hours of baking for maximum softness and warmth.
• Store leftovers in an airtight container and refresh them gently in a low oven before serving.
• These freeze beautifully for up to a month, so make a double batch and save some for moments when you need something warm and comforting fast.

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These pretzels have become one of those recipes I return to whenever I want to impress someone without too much stress, or when I just want my kitchen to smell like cinnamon and possibility. There's real magic in food that looks fancier than it is but tastes like home.

Recipe Questions & Answers

→ What makes these pretzels soft?

The dough includes warm water and active dry yeast that allows it to rise and become pillowy. The boiling step with baking soda also helps form the chewy yet soft crust.

→ How is the cinnamon sugar coating applied?

After baking, each warm pretzel is brushed with melted butter, then completely coated in a mixture of ground cinnamon and granulated sugar to ensure a fragrant, sweet finish.

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, substituting whole wheat flour can offer a slightly healthier version with a nuttier flavor, though the texture may be a bit denser.

→ What is the purpose of the baking soda water bath?

Boiling the pretzel dough briefly in the baking soda solution creates a distinctive chewy crust and helps achieve the traditional pretzel color during baking.

→ Are these pretzels suitable for vegetarians?

Yes, they are vegetarian-friendly, containing no meat products and using butter for richness.

→ How should I store leftover pretzels?

Store them in an airtight container at room temperature for up to two days. Reheat gently to restore softness and warmth.