Cinnamon Sugar Soft Pretzels (Printer-Friendly)

Soft, golden pretzels coated with fragrant cinnamon sugar for a delightful sweet snack experience.

# What You’ll Need:

→ Dough

01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Water Bath

07 - 10 cups water
08 - 2/3 cup baking soda

→ Topping

09 - 1/2 cup unsalted butter, melted
10 - 1 cup granulated sugar
11 - 2 tablespoons ground cinnamon

# How-To Steps:

01 - In a large bowl, combine warm water, yeast, and 1 tablespoon sugar. Let stand for 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture. Stir until a cohesive dough forms.
03 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups of water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal portions. Roll each into a 20-inch rope and twist into a pretzel shape.
08 - Dip each pretzel in the boiling water bath for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Bake pretzels for 12 to 15 minutes until golden brown.
10 - While warm, brush pretzels generously with melted butter.
11 - Combine cinnamon and sugar in a shallow dish. Coat each buttered pretzel evenly with the cinnamon sugar mixture.
12 - Serve pretzels warm for optimal flavor and texture.

# Expert Advice:

01 -
  • They're genuinely soft and pillowy inside with that satisfying chew that store-bought versions chase but rarely nail.
  • The cinnamon sugar coating is generous and fragrant—not a timid dusting—so every bite feels intentional and decadent.
  • You can have warm, gooey pretzels on your counter in under two hours, which feels like kitchen magic to anyone who's baked bread before.
02 -
  • That water bath is not optional—it's what separates these from just being sweetened bread, so the boiling temperature and baking soda ratio actually matter.
  • Coating them while they're warm is the secret; cold pretzels won't hold the cinnamon sugar as effectively, so timing between oven and coating is everything.
  • Your kitchen will smell incredible during this process, which is a bonus that nobody tells you about.
03 -
  • Use a kitchen thermometer for the water temperature; it's one of those small investments that removes all guesswork from yeast baking.
  • The baking soda bath is where the magic happens, so don't rush it—30 seconds is the right amount of time, and using actual baking soda (not powder) is non-negotiable.
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