Cinnamon Sugar Soft Pretzels
Pillowy soft pretzels coated with a sweet cinnamon-sugar topping, perfect for family movie nights and cozy evenings.
I learned to make Cinnamon Sugar Soft Pretzels on a rainy Sunday and haven’t stopped since — they’re pillowy, lightly sweet, and the kind of warm snack that turns an ordinary evening into something cozy. These are great for family movie nights, bake sales, or when you want a fun weekend project that smells like cinnamon and butter through the whole house. If you enjoy spiced bakery treats, you might also like a cut of brown sugar chai cake alongside them.
Why you’ll love this dish
Cinnamon Sugar Soft Pretzels are comfort food with a twist. They combine the chew of a classic soft pretzel with the sweet finish of a cinnamon-sugar coating. Make them when you want a crowd-pleasing snack that’s:
- Kid-approved and fun to shape together.
- Budget-friendly — pantry staples are mostly all you need.
- Quick-ish for homemade yeast dough (about 2 hours start-to-finish).
- Great for brunches, holiday parties, or after-school treats.
Step-by-step overview
This recipe is straightforward: wake up the yeast, mix a simple enriched dough, let it rise, shape into pretzels, give them a quick alkaline bath in baking soda water for that signature skin, brush with egg, dust with cinnamon sugar, then bake until golden. The whole process is tactile and rewarding — plan a relaxed afternoon and enjoy making them by hand.
What you’ll need
- 2 1/4 teaspoons active dry yeast (one packet).
- Note: Instant yeast can work — mix directly into flour and reduce proofing time slightly.
- 1 cup warm water (about 105–115°F / 40–46°C).
- Too hot will kill the yeast; tepid is best.
- 1 tablespoon granulated sugar (for the yeast).
- 3 1/2 cups all-purpose flour.
- Substitute up to half with bread flour for extra chew.
- 1 teaspoon salt.
- 2 tablespoons unsalted butter, melted.
- 1/4 cup baking soda (for the bath).
- 1 large egg, beaten (for egg wash).
- 1/2 cup granulated sugar + 2 teaspoons ground cinnamon (tossed together for topping).
Step-by-step instructions
- Warm the water to 105–115°F. Pour into a small bowl. Sprinkle the yeast over the water. Add 1 tablespoon sugar and stir until dissolved. Wait 5–10 minutes until foamy.
- In a large bowl, whisk together the flour and salt. Make a well and pour in the foamy yeast mixture and melted butter. Stir until a shaggy dough forms.
- Turn dough out onto a lightly floured surface. Knead 5–7 minutes until smooth and elastic. If dough is very sticky, dust with a little more flour — don’t overdo it.
- Lightly oil a clean bowl and place the dough inside. Cover with a damp towel and let rise in a warm spot 1–1 1/2 hours, until doubled.
- Punch the dough down. Divide into 8 equal pieces. Roll each into an 18-inch rope. Shape each rope into a U, cross the ends, and fold them down to the center to form pretzels.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Bring 10 cups of water to a boil in a medium pot. Add 1/4 cup baking soda and stir to dissolve (careful—baking soda will bubble). Reduce to a gentle boil.
- One at a time, drop each pretzel into the boiling baking soda bath for about 30 seconds. Use a slotted spoon to lift and drain, then place on the prepared baking sheet.
- Brush each pretzel with the beaten egg — this gives a glossy finish and helps the cinnamon sugar stick.
- In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon. Generously sprinkle the cinnamon sugar over each pretzel while the egg wash is still wet.
- Bake 12–15 minutes until golden brown. Transfer to a wire rack and let cool slightly before serving.
Cinnamon Sugar Soft Pretzels
- Prep
- 1 HR
- Cook
- 15 MIN
- Total
- 1 HR 15 MIN
- Serves
- 8
01Ingredients
For the Dough
For the Bath
For Topping
02Method
- Preparation
- Shaping & Boiling
- Baking
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0 OF 11 DONE03Recipe notes
- 01Best served warm. Store cooled pretzels in an airtight container for up to 2 days. Do not refrigerate as it dries out the bread.
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Best ways to enjoy it
Serve these warm from the oven for the best texture and aroma. Pair ideas:
- A small ramekin of vanilla glaze (powdered sugar + milk) for dunking.
- Warm apple butter or salted caramel for richer dipping.
- For a brunch spread, offer alongside fruit, coffee, and a soft cheese plate.
For a full seasonal dessert table, they also sit nicely next to a caramel apple cinnamon roll dump cake for double the cozy vibes.
Storage and reheating tips
Room temp: Store cooled pretzels in an airtight container or zip-top bag for up to 2 days. They soften over time.
Refrigeration: Avoid refrigerating; it dries yeast breads faster.
Freezing: Wrap cooled pretzels individually in plastic and freeze up to 2 months. Thaw at room temp.
Reheating: Warm in a 325°F (160°C) oven for 5–8 minutes or microwave 15–20 seconds (microwaving softens but won’t crisp). For a refreshed crust, spritz lightly with water before reheating in the oven.
Food safety: once baked and properly cooled, these are safe at room temperature for several hours. Discard if left out more than 24 hours or if you see mold.
Creative twists
- Chocolate-dipped: After cooling, dip half in melted dark or milk chocolate and set on parchment.
- Nutty crunch: Sprinkle chopped toasted pecans or crushed cinnamon sugar-coated almonds on top before baking.
- Savory swap: Skip the sugar topping, brush with butter, and sprinkle coarse salt and everything bagel seasoning.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum and expect slightly different texture.
- Vegan: Replace butter with vegan butter and use a flax “egg wash” (1 tbsp ground flax + 3 tbsp water) — color and shine will be subtler.
Your questions answered
How long does the whole recipe take?
A: Active time is about 45–60 minutes (mixing, shaping, boiling). With the 1–1.5 hour rise, plan 2–2.5 hours total.
Can I make the dough ahead?
A: Yes. After the first rise, punch down, cover tightly, and refrigerate up to 24 hours. Bring to room temp before shaping. You can also shape and refrigerate on the baking sheet overnight (cover loosely) and boil/bake the next day.
Why use baking soda in the bath?
A: The alkaline soak gelatinizes the surface starches and creates the distinctive browned, slightly chewy pretzel crust. It’s a key step for texture and color.
My pretzels aren’t browning — what happened?
A: Check oven temp with an oven thermometer; underbaking or a low temp will keep them pale. Also ensure you used the baking soda bath and egg wash for proper color.
Can I halve the recipe?
A: Absolutely — reduce all ingredients by half. Keep shaping, bath, and bake times the same.
Conclusion
Making Cinnamon Sugar Soft Pretzels at home delivers warm, bakery-style results with minimal fuss, and they’re endlessly adaptable for sweet or savory cravings. If you want another take on this classic treat, see a similar Cinnamon Sugar Soft Pretzels Recipe – One Little Project for comparison and extra technique notes. Looking for more? Try my Keto Soft Pretzels (Keto Pretzel Bites).
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