Cinnamon Sugar Soft Pretzels are warm, soft, and coated with a sweet cinnamon sugar blend that melts in your mouth. These pretzels have that perfect chewy texture on the inside and a lightly crispy outside, making them a delightful treat any time of day. The blend of cinnamon and sugar adds just the right amount of sweetness to bring out all the cozy, comforting flavors.
I love making these pretzels when I want a snack that feels a little special but is also super simple. They’re kind of magical because you get all the fun of soft pretzels that you usually think of as salty, but these are sweet instead. I usually sprinkle extra cinnamon sugar on top right after they come out of the oven while they’re still warm—that’s my favorite part! It makes the sugar stick nicely and gives every bite a little extra sweetness and crunch.
These pretzels are perfect for sharing with friends or family over a cup of tea or hot chocolate. I often bring them along for weekend brunches or enjoy them as a treat during movie nights. They’re great because you can easily eat them with your hands, and they always bring a smile because who can resist warm, sugary goodness? Plus, they make your whole kitchen smell like a bakery, which is such a nice bonus!
Key Ingredients & Substitutions
Yeast: Active dry yeast is essential for that soft, fluffy texture. If you don’t have it, instant yeast works too but reduce the water temperature slightly when mixing.
Baking Soda: This is key for the classic pretzel crust when boiling the dough. Don’t skip it! If unavailable, a strong baking soda bath substitute isn’t recommended, but some try baking powder for a lighter effect.
Cinnamon Sugar: Use a good quality ground cinnamon for the best flavor. You can swap granulated sugar for coconut sugar or a sugar substitute if you want a different taste or lower sugar.
Butter: Adds richness to the dough and also for brushing after baking, which helps the cinnamon sugar stick. For a dairy-free option, try melted coconut oil or margarine.
How Do You Shape and Boil Pretzels Without Losing Their Softness?
Shaping and the boiling step can be tricky but really important! Here’s how to do it well:
- Roll each dough piece into a long rope, about 18-24 inches. Try to keep an even thickness so it bakes uniformly.
- Loop into a pretzel shape by crossing the ends over and pressing them onto the middle.
- Boil quickly in a baking soda water bath for about 30 seconds. This step gives the pretzels their signature chewy crust and helps them brown perfectly.
- Use a slotted spatula to remove the pretzels carefully so they keep their shape and don’t tear.
- Patience is key—don’t overcrowd the pot. Boil them one or two at a time if needed.
This method helps keep your pretzels soft inside but beautifully golden outside, ready to be brushed with butter and cinnamon sugar for that perfect finish.
Equipment You’ll Need
- Large mixing bowls – I like them because they hold the dough and make kneading easier.
- Stand mixer with dough hook (optional) – saves time and effort, especially if you’re kneading a lot.
- Measuring cups and spoons – for accuracy in your ingredients.
- Large pot – essential for boiling the pretzels in baking soda water.
- Slotted spatula or large spoon – helps lift the pretzels out of the boiling water gently.
- Parchment paper – prevents sticking and makes cleanup easier.
- Baking sheet – provides a stable surface for baking your pretzels.
- Pastry brush – for brushing the pretzels with egg wash and melted butter.
Flavor Variations & Add-Ins
- Chocolate drizzle: Melt some chocolate and drizzle it over warm pretzels for a sweet twist.
- Maple cinnamon: Swap cinnamon sugar with maple syrup and cinnamon for a richer flavor.
- Cream cheese filling: Roll the dough around a spoonful of cream cheese before shaping for a cheesy surprise inside.
- Apple cinnamon: Add small apple pieces or apple pie spices to the dough for a fruitier version.
Cinnamon Sugar Soft Pretzels
Ingredients You’ll Need:
For The Dough:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
For Boiling:
- 10 cups water
- 2/3 cup baking soda
For Brushing and Topping:
- 1 large egg yolk beaten with 1 tbsp water (egg wash)
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- Additional melted butter, for brushing after baking
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation, plus 1 hour for dough rising and 12-15 minutes for baking. Altogether, plan for roughly 1 hour and 40 minutes from start to finish, including boiling, shaping, and cooling time.
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, mix warm water, yeast, and 2 tablespoons of sugar. Stir gently and let it sit for 5 minutes until it’s frothy and bubbly. Next, add flour, salt, and melted butter. Stir to combine, then knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. Put the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Preparing for Baking:
Preheat your oven to 450°F (230°C). Line your baking sheets with parchment paper. Bring a large pot of water to a boil, then add the baking soda carefully—it will bubble up. This baking soda bath helps give the pretzels their classic crust.
3. Shaping, Boiling, and Baking:
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 18-24 inches long. Shape each rope into a pretzel by crossing the ends over and pressing down. Carefully place each pretzel into the boiling baking soda water for 30 seconds, then remove with a slotted spatula and put it on your prepared baking sheet. Brush each pretzel with the egg wash for that nice golden color. Bake for 12-15 minutes until they turn golden brown.
4. Adding the Cinnamon Sugar Topping:
While the pretzels bake, mix the sugar and cinnamon in a shallow bowl. When pretzels come out of the oven, immediately brush them with melted butter, then generously sprinkle or dip them in the cinnamon sugar mixture. Let them cool slightly, then enjoy warm for the perfect sweet and soft treat!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! Instant yeast can be used in place of active dry yeast. Just mix it directly with the dry ingredients without proofing, and make sure your water is slightly cooler, around 100°F (38°C), to avoid killing the yeast.
How Do I Store Leftover Pretzels?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven at 300°F (150°C) for about 5-8 minutes to bring back that soft, fresh-baked texture.
Can I Freeze These Pretzels?
Definitely! Freeze the pretzels after baking and cooling completely in a freezer-safe bag or container. When ready to eat, thaw at room temperature and warm in the oven to restore softness.
What’s the Best Way to Make the Pretzel Dough Softer?
For softer dough, try adding a tablespoon of honey or increase the melted butter by a tablespoon. Also, don’t overbake—remove the pretzels as soon as they turn golden to maintain a tender bite.