Cinnamon Sugar Soft Pretzels

My neighbor brought over a batch of cinnamon sugar pretzels one October evening, still warm from her oven, and I haven't stopped thinking about them since. There's something almost magical about that combination—the soft, chewy interior giving way to a crispy exterior coated in sweet spice. I started experimenting in my own kitchen, discovering that the magic happens in that quick water bath, which sounds intimidating until you actually do it. Now these pretzels are my go-to when I want something that feels fancy but comes together in an afternoon.

I made these for my book club last spring, and they disappeared so fast I didn't even get to eat one myself. The group crowded around the cooling rack, stealing warm pretzels before the cinnamon sugar had fully set, and honestly, watching people enjoy something you made beats tasting it every time. That's when I knew this recipe had staying power.

Ingredients

• Warm water: Use water that feels like a comfortable bath on your wrist—too hot and you'll kill the yeast, too cold and nothing happens.
• Active dry yeast: One packet is all you need, and make sure it hasn't been sitting in your pantry for years.
• Granulated sugar: The small amount here feeds the yeast and helps it rise beautifully.
• All-purpose flour: Don't sift it obsessively; a quick stir in the bag and a level scoop works fine.
• Salt: This seasons the dough itself, not just the topping, so don't skip it.
• Unsalted butter: Melted and mixed into the dough makes it tender; melted again for brushing makes it irresistible.
• Baking soda: This is the secret to authentic pretzel texture—it creates that chewy, slightly dark crust you can't get any other way.
• Cinnamon and sugar mixture: Use good cinnamon if you can; the quality really shines through in something this simple.

Instructions

Wake up the yeast:

Combine warm water, yeast, and sugar in a bowl and let it sit for about 5 minutes until it's foamy on top. If it doesn't foam, your yeast is dead and you'll need a fresh packet.

Build your dough:

Stir in the flour, salt, and melted butter until everything comes together into a shaggy mass. Don't overthink it at this stage.

Knead until smooth:

Turn the dough onto a floured surface and knead for 5 to 7 minutes—you'll feel it transform from sticky and rough to smooth and elastic under your hands. This is where the magic starts.

Let it rise:

Oil a bowl lightly, place your dough in it, cover with a cloth, and leave it alone for an hour or until it's roughly doubled. You'll be amazed at how much it grows.

Prep your setup:

While the dough rises, preheat your oven to 450°F and line two baking sheets with parchment paper. Fill a large pot with water and baking soda and get it boiling—this water bath is crucial.

Shape your pretzels:

Divide the dough into 8 pieces and roll each one into a long rope about 20 inches. Make the classic pretzel loop, twist it at the top, and try not to be too precious about it—homemade charm is part of the appeal.

The water bath moment:

This is the step that separates these from regular bread. Carefully lower each pretzel into the boiling water for 30 seconds—it should sink slightly then float—then fish it out with a slotted spatula and place it on your baking sheet. Your kitchen will smell incredible.

Bake to golden:

Bake for 12 to 15 minutes until they're deep golden brown. The color is your signal; pale pretzels won't have that satisfying crust.

Butter while warm:

Brush each pretzel generously with melted butter as soon as they come out of the oven—the heat helps it soak in.

Coat in cinnamon sugar:

Mix your cinnamon and sugar in a shallow dish and dredge each buttered pretzel until it's fully coated. Some pieces will fall off and that's fine; toss them back in.

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One winter afternoon, my daughter helped me shape these, and despite her wonky pretzel attempts, they baked up beautifully. She learned that day that homemade food doesn't need to be perfect to be wonderful, and frankly, so did I.

The Story Behind the Cinnamon Sugar Coat

Cinnamon sugar on a pretzel sounds like it shouldn't work, but it does because of contrast. The salty, chewy interior makes that sweet, warm coating pop on your tongue in the best way. I started experimenting with different spice ratios and discovered that more cinnamon than you think is actually the right amount. Once you taste how good this combination is, regular salted pretzels start to feel boring.

Why This Recipe Wins

The timeline is forgiving—you can make these on a lazy Saturday without feeling rushed. The ingredient list is short and probably already lives in your kitchen, which means you can decide to make pretzels on a whim without a special trip to the store. Best of all, they're equally good warm, at room temperature, or even toasted the next day if any survive that long.

Variations and Serving Ideas

These pretzels are wonderful on their own, but they also play nicely with other flavors. A drizzle of vanilla glaze adds extra sweetness for dessert occasions, while a warm chocolate sauce for dipping transforms them into something closer to a proper treat. Some people swear by pairing them with cream cheese dip, and honestly, they're right.

• For a slightly healthier version, swap half the all-purpose flour for whole wheat flour, though the texture will be a bit denser.
• Make a brown butter variant by melting your butter longer until it's nutty and fragrant before brushing and coating.
• If you're feeling fancy, sprinkle fleur de sel over the cinnamon sugar for a sweet-and-salty pretzel experience.

Save

These pretzels are the kind of recipe that rewards you immediately—the smell alone is worth the effort. Make a batch this weekend and watch them disappear.

Recipe FAQs

→ How do I achieve the soft texture in pretzels?

Boiling the shaped dough in a baking soda water bath before baking creates the characteristic chewy and soft texture.

→ Can I substitute whole wheat flour?

Yes, whole wheat flour can be used for a slightly healthier variation, though the texture may be denser.

→ What is the purpose of the cinnamon sugar topping?

The cinnamon sugar adds a sweet and fragrant coating that enhances the flavor of the baked pretzels, balancing their slight saltiness.

→ How long should the dough rise?

The dough should rise until doubled in size, approximately one hour, to develop flavor and texture.

→ Can I add a glaze for extra sweetness?

Yes, a simple vanilla glaze can be drizzled over the pretzels for added sweetness and flavor.