Cinnamon Sugar Soft Pretzels (Printable)
Soft, golden pretzels tossed in warm cinnamon sugar for an irresistible sweet treat.
# What You'll Need:
→ Dough
01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ 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
→ Baking Soda Bath
07 - ⅔ cup baking soda
08 - 10 cups water
→ Cinnamon Sugar Topping
09 - ½ cup granulated sugar
10 - 2 teaspoons ground cinnamon
11 - 4 tablespoons unsalted butter, melted
# How to Make It:
01 - Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until mixture becomes foamy and fragrant.
02 - Add melted butter, flour, and salt to the yeast mixture. Stir until a shaggy, sticky dough forms and all flour is incorporated.
03 - Knead by hand on a lightly floured surface or use a stand mixer with dough hook for 5–7 minutes until dough is smooth, elastic, and springs back when pressed.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
06 - Bring 10 cups water and baking soda to a rolling boil in a large pot. The mixture will foam—ensure pot is large enough to prevent overflow.
07 - Turn risen dough onto a lightly floured surface. Divide into 8 equal portions. Roll each piece into a 20-inch rope, then shape into a traditional pretzel form by crossing ends and twisting them down.
08 - Carefully lower each pretzel into the boiling baking soda bath for 30 seconds. Remove with a slotted spatula, allowing excess liquid to drain, then place on prepared baking sheets.
09 - Bake pretzels for 12–15 minutes until deeply golden brown with a shiny, crisp exterior.
10 - While pretzels are still warm, brush each generously with melted butter to ensure cinnamon sugar adheres properly.
11 - Whisk together granulated sugar and ground cinnamon in a shallow bowl. Roll each buttered pretzel in the mixture, pressing gently to coat all sides evenly.
12 - Serve immediately while warm for the softest texture and best flavor experience.
# Expert Hacks:
01 -
- The contrast between that chewy pretzel exterior and the sweet crunch of cinnamon sugar is honestly addictive
- These come together faster than you would expect, and the baking soda bath step makes you feel like a kitchen scientist
02 -
- The baking soda bath step seems strange but it is absolutely what makes these taste like real pretzels, do not skip it
- Work quickly when shaping because the dough continues to rise and can get puffy and harder to work with
03 -
- Weighing your flour instead of using measuring cups gives you much more consistent results
- If the dough feels too sticky while kneading, add flour one tablespoon at a time until it becomes manageable