Cinnamon Sugar Soft Pretzels

There’s a certain kind of magic that fills the house when you decide to bake from scratch. It’s an aroma that promises comfort, warmth, and a delicious reward for a little bit of effort. I stumbled upon the idea of making homemade cinnamon sugar soft pretzels on a whim one rainy Saturday afternoon. The kids were bored, I was craving something sweet and nostalgic, and the thought of a trip to the mall just for a pretzel seemed silly. I had no idea that this simple decision would lead to creating what is now, unequivocally, our family’s most requested treat. The first time I pulled a tray of these gleaming, golden-brown twists from the oven, the air thickened with the intoxicating scent of baked dough, melted butter, and sweet, spicy cinnamon. They weren’t just pretzels; they were edible masterpieces. Watching my family’s eyes light up as they took their first bite of a still-warm, pillowy-soft pretzel, its surface sparkling with a generous crust of cinnamon sugar, was a moment of pure joy. They were chewy in all the right places, unbelievably fluffy on the inside, and struck the perfect balance between a classic salty pretzel and a decadent dessert. They disappeared in minutes, and the immediate chorus of “Can you make these again tomorrow?” was all the confirmation I needed. This recipe is more than just a set of instructions; it’s a gateway to creating memories, a fun kitchen project, and the key to the best soft pretzels you will ever taste, right from your own oven.

Ingredients

Here is the simple list of pantry-staple ingredients you’ll need to craft these heavenly cinnamon sugar soft pretzels. Each component plays a vital role in creating that signature chewy texture and sweet, aromatic flavor.

• Warm Water (1 ½ cups): The water should be between 105-115°F (40-46°C). This specific temperature is crucial for activating the yeast without harming it, ensuring your dough rises beautifully.
• Active Dry Yeast (1 packet, or 2 ¼ teaspoons): This is the leavening agent that breathes life into the dough, making the pretzels light, airy, and fluffy.
• Light Brown Sugar (1 tablespoon, packed): Used to “feed” the yeast and add a subtle, molasses-like sweetness and moisture to the pretzel dough itself.
• All-Purpose Flour (4 ½ cups, plus more for dusting): The structural foundation of our pretzels. All-purpose flour provides the perfect balance of protein for a chewy yet tender crumb.
• Fine Sea Salt (2 teaspoons): Essential for flavor enhancement within the dough and for controlling the yeast’s activity for a slow, flavorful rise.
• Unsalted Butter (4 tablespoons, melted): Two tablespoons are mixed into the dough for richness and softness, while the remaining two are reserved for brushing on the warm, baked pretzels.
• Baking Soda (⅔ cup): This is the secret ingredient for a true pretzel. A quick bath in a baking soda solution before baking gives the pretzels their iconic deep brown, shiny crust and distinctive flavor.
• Granulated Sugar (½ cup): This forms the base of our sweet, crunchy topping, providing a classic, clean sweetness.
• Ground Cinnamon (2 tablespoons): The star of our topping, providing that warm, spicy, and irresistible aroma and flavor that makes these pretzels so special.

Instructions

Follow these detailed, step-by-step instructions to guide you through the process of making perfect soft pretzels. While it may seem like a lot of steps, each one is simple and contributes to the final, delicious result. Don’t be intimidated; this is a fun and rewarding baking adventure!

Step 1: Proof the Yeast

In the bowl of a stand mixer fitted with the dough hook attachment (or a large mixing bowl if kneading by hand), combine the warm water, active dry yeast, and light brown sugar. Give it a gentle stir to dissolve the sugar. Let the mixture sit undisturbed for 5 to 10 minutes. You are looking for the mixture to become foamy, bubbly, and fragrant. This process, known as “proofing” or “blooming,” is how you confirm your yeast is alive and active. If it doesn’t foam, your yeast may be expired, and you’ll need to start over with fresh yeast.

Step 2: Form the Dough

Once the yeast is bubbly, add the 4 ½ cups of all-purpose flour, fine sea salt, and 2 tablespoons of the melted butter to the bowl. Turn the mixer on low speed and mix until the ingredients begin to combine into a shaggy, rough dough.

Step 3: Knead the Dough to Perfection

Increase the mixer speed to medium-low and knead the dough for 6-8 minutes. The dough is ready when it becomes smooth, elastic, and pulls away cleanly from the sides of the bowl. It should be slightly tacky to the touch but not sticky.

• If kneading by hand: Turn the shaggy dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, using a push-fold-turn motion. The process is complete when the dough is smooth and elastic. To check for doneness, you can perform the “windowpane test”: tear off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, it’s perfectly kneaded.

Step 4: The First Rise (Bulk Fermentation)

Lightly grease a large, clean bowl with a little oil or cooking spray. Form the kneaded dough into a ball and place it in the bowl, turning it once to coat the entire surface with oil. This prevents a dry crust from forming. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen and let it rise for 60 to 90 minutes, or until the dough has doubled in size.

Step 5: Prepare for Shaping and Baking

Once the dough has risen, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper and set them aside. In a small bowl, whisk together the ½ cup of granulated sugar and 2 tablespoons of ground cinnamon for the topping. Set this aside as well.

Step 6: The Baking Soda Bath

In a large, wide pot or Dutch oven, bring 10 cups of water to a rolling boil. Once boiling, very carefully and slowly add the ⅔ cup of baking soda. Be cautious, as the water will foam up significantly when you add it. Reduce the heat to a gentle simmer. This alkaline bath is the non-negotiable step that gelatinizes the pretzel’s surface, creating that signature chewy crust and deep golden-brown color during baking.

Step 7: Shape the Pretzels

Gently punch down the risen dough to release the air. Transfer it to a clean, lightly floured work surface. Divide the dough into 12 equal pieces (a kitchen scale can help for uniformity). Working with one piece at a time, roll the dough into a long, even rope about 20-24 inches long.

• To form the classic pretzel shape: Create a “U” shape with the rope on your work surface.
• Cross the ends over each other once, then cross them a second time to create a double twist.
• Carefully lift the twisted ends and fold them down, pressing them gently onto the bottom of the “U” at roughly the 4 o’clock and 8 o’clock positions.

Place the shaped pretzel onto one of the prepared baking sheets. Repeat with the remaining 11 pieces of dough, placing 6 pretzels on each sheet.

Step 8: Bathe and Bake

Working with one or two pretzels at a time, carefully lower them into the simmering baking soda water using a large slotted spoon or spider strainer. Let them boil for just 20-30 seconds per side. Any longer and they can develop a metallic taste. Lift the pretzels out, allowing excess water to drip off, and place them back on the parchment-lined baking sheets.

Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep, rich golden brown. Rotate the baking sheets halfway through the baking time to ensure they cook evenly.

Step 9: Add the Cinnamon Sugar Topping

As soon as the pretzels come out of the oven, immediately brush the tops generously with the remaining 2 tablespoons of melted butter. While they are still warm and buttery, sprinkle or dredge them heavily in the cinnamon-sugar mixture, making sure to coat every surface. The warmth and butter are key to getting the topping to stick perfectly.

Nutrition Facts

The following nutritional information is an estimate calculated for one pretzel, assuming the recipe yields 12 servings. Actual values may vary based on specific ingredients and preparation methods.

• Servings: 12 Pretzels
• Calories per Serving: Approximately 295 kcal
• Carbohydrates: Approximately 55g. As a bread-based product, carbohydrates are the primary source of energy in these pretzels.
• Sugar: Approximately 12g. This includes the small amount in the dough and the generous cinnamon-sugar coating on the outside.
• Protein: Approximately 7g. Derived primarily from the flour, contributing to the satisfying and chewy structure.
• Fat: Approximately 5g. A modest amount, coming from the butter used in the dough and for the topping, which adds richness and flavor.

Preparation Time

This recipe is a wonderful weekend project, with most of the time being hands-off while the dough rises.

• Active Time: Approximately 35 minutes. This includes mixing and kneading the dough, shaping the pretzels, and giving them their baking soda bath.
• Inactive Time (Rising): 60-90 minutes. This is the crucial period where the yeast works its magic, developing flavor and a light texture.
• Baking Time: 12-15 minutes.
• Total Time: Approximately 2 hours from start to finish.

How to Serve

These cinnamon sugar soft pretzels are absolutely divine on their own, fresh from the oven. However, serving them with a dipping sauce can elevate the experience from a delicious snack to a truly decadent dessert.

• Classic Cream Cheese Frosting Dip: This is the ultimate pairing. The tangy, creamy frosting cuts through the sweetness of the sugar topping perfectly.
  • Quick Dip Recipe: Beat 4 oz of softened cream cheese with ¼ cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth and creamy.
• Decadent Chocolate Sauce: For the chocolate lovers, a simple melted chocolate or rich fudge sauce is an irresistible choice.
• Warm Caramel Dip: The buttery notes of a warm caramel sauce complement the cinnamon and dough beautifully.
• With a Beverage:
  • Serve alongside a tall glass of cold milk.
  • Pair with a hot cup of coffee or a latte for a coffee-shop-at-home experience.
  • Enjoy with a mug of rich hot chocolate on a cold day.
• À La Mode: Serve a warm pretzel on a plate with a scoop of vanilla bean ice cream for an incredible dessert that rivals any restaurant creation.

Additional Tips

Unlock pretzel perfection with these eight expert tips designed to help you troubleshoot and customize your baking process for flawless results every time.

1. Guarantee Your Yeast is Active: Before you begin, always check the expiration date on your yeast packet. The proofing step (mixing yeast with warm water and sugar) is your insurance policy. If it doesn’t get foamy, it’s better to start over than to waste all your ingredients on a dough that won’t rise.
2. Measure Your Flour Correctly: How you measure flour can drastically affect your dough. Instead of scooping directly from the bag (which compacts the flour), use a spoon to fluff up the flour in its container, then spoon it into your measuring cup and level it off with the back of a knife. This prevents a dense, dry dough.
3. Adjust Dough Consistency: The humidity in your kitchen can affect dough. If your dough feels overly sticky after several minutes of kneading, add more flour one tablespoon at a time. If it feels too dry and isn’t coming together, add more warm water one teaspoon at a time until it reaches that perfect smooth, elastic consistency.
4. Uniformity is Key: For pretzels that bake evenly and look professional, use a kitchen scale to divide your dough into 12 equal portions. When rolling the ropes, start from the center and work your way out to the ends to ensure they are an even thickness all the way across.
5. Don’t Overcrowd the Pan: Give your pretzels plenty of space on the baking sheet (about 6 per standard sheet). This allows hot air to circulate freely around each one, ensuring they get that beautiful, even golden-brown color all over instead of steaming.
6. Make-Ahead and Freezing Instructions: You can prepare the dough and let it complete its first rise, then punch it down, cover it tightly, and refrigerate it for up to 24 hours. You can also freeze fully baked and cooled pretzels. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can be stored for up to 2 months.
7. The Best Way to Reheat: To bring a leftover pretzel back to its former glory, skip the microwave, which will make it tough. Instead, warm it in a 350°F (175°C) oven or a toaster oven for 4-5 minutes until it’s warm and soft again.
8. Customize Your Topping: While cinnamon sugar is classic, feel free to experiment! You could try a simple vanilla glaze, a drizzle of melted white chocolate, or a dusting of pumpkin pie spice in the fall. You can also make a savory version by skipping the cinnamon sugar and sprinkling with coarse sea salt before baking.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making homemade cinnamon sugar soft pretzels.

1. My dough didn’t rise. What did I do wrong?
There are two likely culprits. First, your yeast may have been old or expired. Always check the date and proof it as described in Step 1. Second, your water may have been too hot (which kills the yeast) or too cold (which won’t activate it). Use a thermometer to ensure your water is between 105-115°F (40-46°C).

2. Can I use instant yeast instead of active dry yeast?
Yes, you can. Instant yeast (or rapid-rise yeast) can be mixed directly in with the dry ingredients (flour, salt). You can skip the 10-minute proofing step if you’re confident your yeast is fresh, but it’s still a good practice to ensure it’s active. Use the same amount called for in the recipe (2 ¼ teaspoons).

3. Why were my pretzels tough and dense instead of soft and fluffy?
This is usually caused by one of two things: too much flour or over-kneading. Adding too much flour, often to combat stickiness, results in a dry, dense final product. Be sure to measure your flour correctly (spoon and level method). Over-kneading can overdevelop the gluten, making the pretzels tough. Stick to the recommended kneading times.

4. Is the baking soda bath really necessary? Can I skip it?
You can technically skip it, but you will not have a “pretzel.” You will have a pretzel-shaped piece of bread. The baking soda bath is the chemical process that creates the pretzel’s signature dark, shiny crust, chewy skin, and unique, slightly tangy flavor. It is the single most important step in making an authentic soft pretzel.

5. How do I store leftover soft pretzels?
Homemade soft pretzels are best enjoyed the day they are made. If you have leftovers, store them in a loosely covered container or a paper bag at room temperature for up to 2 days. Storing them in an airtight plastic container can make them soggy. For longer storage, freezing is the best option (see Additional Tips).

6. Why didn’t the cinnamon sugar stick to my pretzels?
The key is to apply the topping while the pretzels are still hot from the oven. You need to brush them with a generous amount of melted butter first, which acts as the “glue.” If you wait for the pretzels to cool, the butter won’t absorb as well, and the cinnamon sugar will just fall off.

7. Can I make this recipe gluten-free?
Making gluten-free soft pretzels is very challenging, as gluten is what provides the characteristic chewy, elastic structure. You cannot simply substitute a 1-to-1 gluten-free flour blend and expect the same results. It would require a specially formulated gluten-free pretzel recipe that often includes binders like psyllium husk or xanthan gum to mimic the properties of gluten.

8. Can I make the dough in my bread machine?
Absolutely! This is a great way to save on active time. Simply add all the dough ingredients to your bread machine pan in the order recommended by your manufacturer (typically liquids first, then dry ingredients, with yeast on top). Set the machine to the “Dough” cycle. Once the cycle is complete, you can proceed with Step 7 (shaping the pretzels).

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