Cinnamon Sugar Soft Pretzels (Printable Version)
Soft, warm pretzels tossed in sweet cinnamon sugar coating
# What You'll Need:
→ Dough
01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ Baking Soda Bath
07 - ⅔ cup baking soda
08 - 10 cups water
→ Cinnamon Sugar Topping
09 - ½ cup granulated sugar
10 - 2 teaspoons ground cinnamon
11 - 4 tablespoons unsalted butter, melted
# Directions:
01 - Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until mixture becomes foamy and activated.
02 - Add melted butter, flour, and salt to the yeast mixture. Stir until a shaggy, sticky dough forms.
03 - Knead by hand on a floured surface or use a stand mixer with dough hook for 5-7 minutes until dough is smooth, elastic, and passes the windowpane test.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
06 - Bring 10 cups water and baking soda to a rolling boil in a large pot. Reduce heat to maintain steady boil.
07 - Turn dough onto lightly floured surface and divide into 8 equal portions. Roll each piece into a 20-inch rope, form a U-shape, cross ends over twice, and press tips to the bottom curve to create classic pretzel shape.
08 - Carefully lower each pretzel into boiling baking soda bath using a slotted spatula. Boil for 30 seconds per side, then transfer to prepared baking sheets.
09 - Bake pretzels for 12-15 minutes until deep golden brown with a glossy, crackled surface. Rotate pans halfway through for even browning.
10 - Immediately brush hot pretzels generously with melted butter while still warm to ensure coating adheres properly.
11 - Whisk granulated sugar and ground cinnamon in a shallow bowl. Roll each buttered pretzel in mixture until thoroughly coated on all sides.
12 - Serve pretzels immediately while warm for optimal texture and flavor. Best enjoyed fresh but can be refreshed in a 350°F oven for 3-4 minutes if storing.
# Expert Hints:
01 -
- The dough comes together faster than you would expect, and the baking soda bath creates that perfect chewy exterior you would swear only came from a bakery
- Something magical happens when warm pretzels meet butter and cinnamon sugar—it is like cinnamon toast and fair food had a delicious baby
02 -
- The baking soda bath is not optional—it creates the chemical reaction that gives pretzels their signature chewy crust and deep brown color
- Work quickly when shaping because the dough gets harder to handle as it warms up and continues to rise
03 -
- Use an instant read thermometer to check your water temperature—it makes yeast proofing foolproof every single time
- If your kitchen is cold, let the dough rise in your oven with just the light on, which creates a perfectly warm environment