Cinnamon Sugar Soft Pretzels Recipe

Cinnamon Sugar Soft Pretzels Recipe with warm, buttery twists. Learn easy cinnamon sugar preparation plus quick snack variations for any occasion.

Hey there! I’m Linda, and I’ve got to tell you about the day I nearly gave up on soft pretzels. My first batch came out dense as hockey pucks—seriously, my husband threatened to use them as doorstops. But man, oh man, once I cracked the code on that perfect chewy-outside, pillowy-inside texture, everything changed.

These Cinnamon Sugar Soft Pretzels turned my kitchen into the neighborhood hotspot. The aroma of buttery dough mingling with sweet cinnamon fills every corner, and suddenly everyone’s “just stopping by.” I’ve tested this recipe seventeen times (yes, really), tweaking ratios until I got that ballpark pretzel taste right at home.

What Makes This Cinnamon Sugar Soft Pretzels Recipe a Total Game-Changer

This isn’t your average pretzel recipe. The secret lies in the baking soda bath—it creates that distinctive golden-brown crust and signature pretzel flavor. Unlike traditional methods that require lye (intimidating for home cooks), this approach delivers authentic results safely.

I’ve streamlined the process to fit busy schedules. You know what? The dough is forgiving enough for beginners yet impressive enough for seasoned bakers. The cinnamon sugar coating transforms these from savory snack to dessert-worthy treat, making them perfect for movie nights, holiday parties, or Tuesday afternoon cravings.

Ingredient Quality Matters

For exceptional results, use fresh yeast—check the expiration date religiously. Whole milk creates richer flavor than skim, and real butter outperforms margarine every time. These simple choices elevate your pretzels from good to absolutely unforgettable.

Essential Ingredients Breakdown

Ingredient	Amount	Metric	Notes
Warm milk	2 cups	480 ml	110°F for yeast activation
Active dry yeast	1½ tablespoons	13 g	Fresh for best rise
Brown sugar	¼ cup	50 g	Adds subtle molasses depth
Butter, melted	4 tablespoons	57 g	Plus extra for brushing
Salt	2 teaspoons	12 g	Balances sweetness
All-purpose flour	4½ cups	540 g	Adjust for humidity
Baking soda	⅓ cup	67 g	Creates pretzel crust
Warm water	3 cups	720 ml	For baking soda bath
Granulated sugar	½ cup	100 g	For coating
Ground cinnamon	2 teaspoons	5 g	Use fresh for potency

Smart Shopping Tips

Find active dry yeast in the baking aisle at any major grocery store—Red Star and Fleischmann’s are reliable brands. Oops! I once grabbed rapid-rise by mistake, and while it worked, the flavor wasn’t as developed. Stick with traditional active dry for superior taste.

Brown sugar should be soft and packable. If yours has hardened, microwave it with a damp paper towel for 20 seconds. Quality cinnamon makes a noticeable difference—look for Ceylon or Vietnamese varieties at specialty stores for complex, sweet-spicy notes.

Bold Add-ins and Creative Twists

Transform these pretzels into flavor adventures. Try vanilla extract in the dough for aromatic warmth. Swap cinnamon sugar for everything bagel seasoning to create savory versions. Mix chocolate chips into the coating for an indulgent variation that kids absolutely devour.

International Substitutions

Non-US bakers can use plain flour instead of all-purpose. Replace cups with weight measurements for precision—kitchen scales eliminate guesswork. Canadian readers will find identical ingredients; Australian bakers should use caster sugar rather than granulated for finer texture.

Equipment You’ll Need

A stand mixer simplifies kneading, though hand-mixing works perfectly fine—it just requires more elbow grease. You’ll need two large baking sheets, parchment paper (prevents sticking better than greasing), and a medium mixing bowl for the baking soda solution.

Don’t have parchment? Silicone baking mats work beautifully as reusable alternatives. A pastry brush applies melted butter evenly, and a shallow dish holds the cinnamon sugar for easy coating. Well… a wire cooling rack helps pretzels maintain their crisp exterior instead of getting soggy bottoms.

Step-by-Step Pretzel Perfection

Step 1: Activate the Yeast

Pour warm milk into your mixing bowl and sprinkle yeast over the surface. The milk should feel like bathwater—between 105-115°F. Too hot kills the yeast; too cool prevents activation. Let it sit 5-7 minutes until foamy bubbles appear, confirming your yeast is alive and ready to work its magic.

Step 2: Build the Dough Foundation

Add brown sugar, melted butter, one cup of flour, and salt to the bubbly yeast mixture. Mix on low speed until combined—about 30 seconds. This initial mixture should look shaggy and wet, which is exactly what you want at this stage.

Step 3: Develop the Dough

Incorporate remaining flour one cup at a time, mixing thoroughly after each addition. The dough is ready when it pulls away from the bowl sides but remains slightly tacky—as Thomas Keller advises, properly hydrated dough creates superior texture. Knead for 3-4 minutes until smooth and elastic.

Step 4: First Rise

Cover the bowl with plastic wrap and place in a warm, draft-free spot. Let me tell you, I learned this the hard way—winter drafts near windows slow rising dramatically. The dough should double in size within 60 minutes. Need faster results? Turn your oven to 200°F for one minute, turn it off, then place the covered bowl inside.

Step 5: Preheat and Prepare

Set your oven to 450°F while the dough completes its rise. Line two baking sheets with parchment paper, leaving space between pretzels for heat circulation. This high temperature creates the characteristic golden-brown exterior that makes pretzels irresistible.

Step 6: Divide and Shape

Turn risen dough onto a lightly floured surface and divide into twelve equal pieces—a kitchen scale ensures uniformity. Roll each piece into a rope approximately 20 inches long. Keep unworked dough covered with a damp towel to prevent surface drying.

Step 7: Master the Pretzel Twist

Form each rope into a U-shape. Cross the ends over each other twice, then fold them down and press onto the bottom curve. You know what helps? Watching professional bakers demonstrates the motion—check out expert-approved baking techniques from King Arthur’s website for visual guidance. Practice makes perfect; your first few might look wonky, and that’s totally fine.

Step 8: The Baking Soda Bath

Whisk baking soda into warm water until completely dissolved. Dip each pretzel into this solution for 20-30 seconds, ensuring full submersion. This alkaline bath is what gives pretzels their distinctive flavor and deep brown color—it’s absolutely essential and cannot be skipped.

Step 9: Arrange for Baking

Place dipped pretzels on prepared baking sheets, spacing them about 2 inches apart. They’ll puff slightly during baking, so adequate spacing prevents them from touching. The pretzels will look slightly wet and pale at this stage—don’t worry, that’s normal.

Step 10: Bake to Golden Perfection

Slide sheets into the preheated oven and bake for 7-11 minutes. Watch carefully after the 7-minute mark—oven temperatures vary, and you want deep golden brown, not burnt. The pretzels are done when they develop rich color and sound hollow when tapped, just as Julia Child suggests for perfect bread.

Step 11: Butter Brushing

Remove pretzels from the oven and immediately brush with melted butter while they’re still hot. The heat helps butter absorb into every crevice, creating irresistible flavor. Be generous—this isn’t the time for restraint.

Step 12: Cinnamon Sugar Magic

Combine sugar and cinnamon in a shallow dish. Dip each buttered pretzel into the mixture, coating both sides thoroughly. The butter acts as glue, making the cinnamon sugar adhere perfectly. Serve warm for maximum impact—they’re incredible straight from the coating station.

Pro Tips for Pretzel Excellence

Temperature control determines success or failure. Milk that’s too hot kills yeast instantly, while too-cool milk leaves it dormant. Invest in an instant-read thermometer—it eliminates guesswork and guarantees consistent results every single time.

Don’t over-flour your work surface when rolling ropes. Excess flour prevents dough from gripping the counter, making rope formation frustratingly difficult. A barely-dusted surface provides just enough friction for smooth rolling.

The baking soda bath might seem odd, but it’s scientifically crucial. The alkaline solution raises the dough’s pH, accelerating Maillard reactions that create deep browning and complex flavor. Chemistry meets deliciousness—who knew?

Creative Variations to Try

Savory Everything Pretzels

Skip the cinnamon sugar and brush pretzels with melted butter mixed with garlic powder. Sprinkle with everything bagel seasoning for a savory snack that pairs beautifully with beer. This easy cinnamon sugar preparation adapts perfectly to savory applications—just swap the coating.

Chocolate-Drizzled Dessert Pretzels

After cinnamon sugar coating, drizzle with melted chocolate and sprinkle with sea salt. This combination hits every taste bud—sweet, salty, and utterly addictive. Perfect alongside chocolate chip cookie brownies for an impressive dessert spread.

Mini Pretzel Bites

Cut dough ropes into 1-inch pieces instead of shaping full pretzels. These quick cinnamon sugar snacks bake in just 6-8 minutes, making them ideal for parties. Serve with cream cheese dip or chocolate sauce for dunking—guests demolish these faster than you can make them.

Pumpkin Spice Fall Version

Replace cinnamon with pumpkin pie spice in the coating mixture. Add ¼ cup pumpkin puree to the dough for seasonal flair. These autumn-inspired pretzels complement vanilla French beignets perfectly at Thanksgiving brunches.

Stuffed Pretzel Innovation

Flatten each dough piece, place a cube of cheese or chocolate in the center, then seal and shape. The filling melts during baking, creating gooey surprise centers. Kids request these constantly—fair warning, they’re incredibly popular.

Storage and Make-Ahead Solutions

Storage Method	Duration	Instructions
Room temperature	2 days	Airtight container, paper towel layer
Refrigerator	5 days	Sealed container, reheat before serving
Freezer (unbaked)	3 months	After shaping, freeze on tray, then bag
Freezer (baked)	2 months	Cool completely, wrap individually

Reheating for Best Results

Microwave individual pretzels for 15-20 seconds to restore warmth. For crispier exterior, reheat in a 350°F oven for 5-7 minutes. Never refrigerate pretzels uncovered—they’ll dry out faster than you can say “stale.”

Make-Ahead Strategy

Prepare dough through the first rise, then refrigerate overnight in an oiled bowl covered tightly. The slow, cold fermentation actually improves flavor complexity. Bring to room temperature before shaping—about 30 minutes on the counter does the trick.

Freeze shaped, unbaked pretzels on baking sheets until solid. Transfer to freezer bags for space-saving storage. When ready to bake, dip frozen pretzels in baking soda bath and add 2-3 minutes to baking time.

Perfect Pairings and Serving Ideas

Serve these warm pretzels with cold milk for classic comfort. Hot chocolate transforms them into cozy winter treats. Coffee works surprisingly well—the slight bitterness balances the sweet coating beautifully.

For parties, create a dipping station with cream cheese frosting, caramel sauce, and chocolate ganache. Guests love customizing their experience. Pair with easy cinnamon sugar blondies for a complete sweet spread that disappears immediately.

These pretzels shine at Super Bowl parties, movie nights, or holiday gatherings. Suddenly, they’re equally at home alongside Christmas chocolate bark on dessert tables or as standalone snacks with craft beer.

Cinnamon Sugar Soft Pretzels FAQs

Wrap-Up: Your New Favorite Homemade Treat

These Cinnamon Sugar Soft Pretzels deliver bakery-quality results without leaving your kitchen. The combination of chewy texture, buttery richness, and sweet cinnamon coating creates pure comfort food magic. Remember that first failed batch I mentioned? Now I make these weekly—they’ve become our Sunday morning tradition.

Whether you’re feeding hungry teenagers, impressing party guests, or simply treating yourself, these pretzels hit the spot. The recipe yields twelve generous pretzels, though they rarely last beyond a few hours in my house.

Grab your ingredients and get twisting—your kitchen is about to smell absolutely incredible. Pair these with buttery soft pretzel bites for a complete pretzel party spread, or enjoy them solo while binge-watching your favorite show.

Try this recipe today and drop a comment below with your favorite variation—sweet or savory? I’m always hunting for new twists on classics!