Cinnamon Sugar Soft Pretzels (Printable)

Golden soft pretzels generously coated with fragrant cinnamon sugar for a sweet and savory treat.

# What You'll Need:

→ Dough

01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp 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 tbsp ground cinnamon

# Step-by-Step:

01 - Combine warm water, active dry yeast, and 1 tablespoon sugar in a large bowl. Let sit for 5 minutes until foamy.
02 - Add all-purpose flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
03 - Knead the 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 water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal pieces. Roll each piece into a 20-inch rope and twist into pretzel shapes.
08 - Dip each pretzel in the boiling baking soda bath for 30 seconds, then remove with a slotted spatula and place on prepared baking sheets.
09 - Bake pretzels for 12 to 15 minutes until golden brown.
10 - Brush warm pretzels generously with melted butter.
11 - Combine ground cinnamon and granulated sugar in a shallow dish. Coat each buttered pretzel thoroughly.
12 - Serve the cinnamon sugar coated pretzels warm.

# Expert Advice:

01 -
  • They taste bakery-quality but you'll make them at home for a fraction of the cost.
  • The dough comes together easily and actually forgives small mistakes, which is refreshing.
  • That cinnamon sugar coating is addictive enough that people will ask you to make them again and again.
02 -
  • Don't skip the baking soda water bath or you'll end up with chewy bread instead of actual pretzels—the bath is what creates that distinctive pretzel crust.
  • Brush the pretzels with butter while they're still hot; if you wait until they cool, the butter won't stick the same way.
  • If your dough rises faster or slower than expected depending on your kitchen temperature, that's completely normal and the pretzels will still turn out great.
03 -
  • Use a slotted spatula or spider strainer for the water bath—it gives you better control and prevents panicking when handling hot pretzels.
  • Don't overcrowd your baking sheets; give each pretzel a little breathing room so they bake evenly and the bottoms don't steam.
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