The smell of cinnamon sugar wafting through the air instantly evokes a sense of nostalgia. For many, cinnamon sugar soft pretzels are more than just a treat—they’re a memory. Whether it’s from a favorite mall kiosk, a bustling fairground, or a cherished family kitchen, these golden, sugar-dusted twists hold a special place in hearts and homes.
Biting into a freshly baked pretzel, soft on the inside with a gentle chewy bite and coated generously in buttery cinnamon sugar, feels like a warm hug. It’s the kind of snack that invites cozy moments, shared stories, and quiet indulgence. These irresistible cinnamon sugar soft pretzels transform a basic dough into something extraordinary. They’re the perfect way to bring a little sweetness into any day—rainy afternoons, family movie nights, or holiday brunches.
The tradition of soft pretzels dates back centuries in Europe, where they symbolized good luck and prosperity. Over time, they became a comforting staple in American snack culture. This cinnamon sugar version, however, adds a delightful twist that turns a savory favorite into a dessert-like indulgence. Every bite is a gentle reminder that life’s simplest pleasures often make the biggest impressions.
Why You’ll Love This Recipe
- Warm, buttery bliss: Each pretzel is brushed with melted butter, then coated in a sugar and cinnamon blend that adds the perfect touch of sweetness.
- Perfect homemade texture: The baking soda bath gives that classic chewy outside, while the inside stays pillowy and soft.
- Fun and family-friendly: This is a hands-on recipe perfect for getting kids or loved ones involved. Shaping the pretzels together turns baking into a memory-making event.
- Versatile treat: Enjoy them as dessert, a sweet breakfast item, or a comforting snack during colder months.
Irresistible Cinnamon Sugar Soft Pretzels
- Yield: 320 1x
Description
The smell of cinnamon sugar wafting through the air instantly evokes a sense of nostalgia. For many, cinnamon sugar soft pretzels are more than just a treat—they’re a memory. Whether it’s from a favorite mall kiosk, a bustling fairground, or a cherished family kitchen, these golden, sugar-dusted twists hold a special place in hearts and homes.
Biting into a freshly baked pretzel, soft on the inside with a gentle chewy bite and coated generously in buttery cinnamon sugar, feels like a warm hug. It’s the kind of snack that invites cozy moments, shared stories, and quiet indulgence. These irresistible cinnamon sugar soft pretzels transform a basic dough into something extraordinary. They’re the perfect way to bring a little sweetness into any day—rainy afternoons, family movie nights, or holiday brunches.
The tradition of soft pretzels dates back centuries in Europe, where they symbolized good luck and prosperity. Over time, they became a comforting staple in American snack culture. This cinnamon sugar version, however, adds a delightful twist that turns a savory favorite into a dessert-like indulgence. Every bite is a gentle reminder that life’s simplest pleasures often make the biggest impressions.
Ingredients
2 ¼ tsp (1 packet) active dry yeast
1 ½ cups warm water (about 110 °F / 43 °C)
2 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
1 cup water
⅓ cup baking soda
½ cup unsalted butter, melted
⅔ cup granulated sugar
1 tbsp ground cinnamon
Coarse sea salt (optional, for sprinkling)
Instructions
1. Bloom the yeast
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for about 5–10 minutes until the top becomes frothy. This step activates the yeast and sets the stage for fluffy dough.
2. Mix and knead the dough
Add the flour and salt to the bowl, stirring until a soft, sticky dough forms. Transfer to a floured surface and knead for 5–7 minutes until smooth and elastic. You’ll feel the dough transform in your hands—it’s a rhythmic, almost meditative process.
3. Let it rise
Place the dough in a lightly greased bowl, cover it with a clean towel, and set it in a warm place. After about 1 hour, it should double in size. Watching dough rise never loses its magic—like watching potential bloom.
4. Shape the pretzels
Punch the dough down and divide it into 8 even pieces. Roll each piece into a long rope, about 18 inches, and twist into that iconic pretzel shape. This part is always fun, and with a bit of practice, it becomes second nature.
5. Give them a baking soda bath
Preheat your oven to 425°F (220°C). Meanwhile, bring 1 cup water mixed with ⅓ cup baking soda to a gentle simmer. Dip each pretzel in the bath for about 30 seconds—this is what gives them that golden, chewy crust. Carefully place on a parchment-lined baking sheet.
6. Bake to golden perfection
Bake the pretzels in the preheated oven for 12–15 minutes, or until golden brown and slightly puffed. Your kitchen will begin to smell incredible at this point—a mix of baking bread and sweet anticipation.
7. Coat in cinnamon sugar
While still warm, brush each pretzel with the melted butter, then roll generously in a mixture of granulated sugar and cinnamon. Optionally, sprinkle with a pinch of coarse sea salt for contrast.
8. Serve and savor
Enjoy your cinnamon sugar soft pretzels warm, fresh from the oven. They pair beautifully with hot cider, cocoa, or even just a cozy blanket.
Notes
These pretzels are best enjoyed the day they’re made, but they reheat beautifully. You can also shape the dough into mini pretzel bites for party trays or kids’ lunch boxes.
Nutrition
- Calories: 8 pretzels
INGREDIENTS YOU’LL NEED
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups warm water (about 110 °F / 43 °C)
- 2 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- ⅓ cup baking soda
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 1 tbsp ground cinnamon
- Coarse sea salt (optional, for sprinkling)
HOW TO MAKE Irresistible Cinnamon Sugar Soft Pretzels
STEP-BY-STEP INSTRUCTIONS
1. Bloom the yeast
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for about 5–10 minutes until the top becomes frothy. This step activates the yeast and sets the stage for fluffy dough.
2. Mix and knead the dough
Add the flour and salt to the bowl, stirring until a soft, sticky dough forms. Transfer to a floured surface and knead for 5–7 minutes until smooth and elastic. You’ll feel the dough transform in your hands—it’s a rhythmic, almost meditative process.
3. Let it rise
Place the dough in a lightly greased bowl, cover it with a clean towel, and set it in a warm place. After about 1 hour, it should double in size. Watching dough rise never loses its magic—like watching potential bloom.
4. Shape the pretzels
Punch the dough down and divide it into 8 even pieces. Roll each piece into a long rope, about 18 inches, and twist into that iconic pretzel shape. This part is always fun, and with a bit of practice, it becomes second nature.
5. Give them a baking soda bath
Preheat your oven to 425°F (220°C). Meanwhile, bring 1 cup water mixed with ⅓ cup baking soda to a gentle simmer. Dip each pretzel in the bath for about 30 seconds—this is what gives them that golden, chewy crust. Carefully place on a parchment-lined baking sheet.
6. Bake to golden perfection
Bake the pretzels in the preheated oven for 12–15 minutes, or until golden brown and slightly puffed. Your kitchen will begin to smell incredible at this point—a mix of baking bread and sweet anticipation.
7. Coat in cinnamon sugar
While still warm, brush each pretzel with the melted butter, then roll generously in a mixture of granulated sugar and cinnamon. Optionally, sprinkle with a pinch of coarse sea salt for contrast.
8. Serve and savor
Enjoy your cinnamon sugar soft pretzels warm, fresh from the oven. They pair beautifully with hot cider, cocoa, or even just a cozy blanket.
HELPFUL TIPS
- Ensure your water is warm but not hot when activating the yeast—about 110°F is ideal.
- Kneading the dough well helps develop the gluten, giving the pretzels their signature texture.
- Use a slotted spatula to handle pretzels in the baking soda bath to keep their shape intact.
- Roll in cinnamon sugar while they’re still warm for maximum stickiness and flavor.
DETAILS
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 pretzels
- Category: Snack, Dessert
- Method: Boil and Bake
- Cuisine: American
- Diet: Vegetarian
NOTES
These pretzels are best enjoyed the day they’re made, but they reheat beautifully. You can also shape the dough into mini pretzel bites for party trays or kids’ lunch boxes.
NUTRITIONAL INFORMATION
Per pretzel (approximate):
Calories: 320 | Fat: 12g | Carbs: 45g | Protein: 6g | Sugar: 10g | Sodium: Variable depending on salt use
FREQUENTLY ASKED QUESTIONS
Can I freeze these soft pretzels?
Absolutely. Once cooled, place them in an airtight container and freeze. Reheat at 300°F for 5–7 minutes, then recoat in butter and cinnamon sugar.
Can I make these pretzels ahead of time?
Yes, you can shape and refrigerate the unbaked pretzels overnight. Let them come to room temp before boiling and baking.
What if I don’t have coarse salt?
Skip it or use a light sprinkle of fine sea salt. The cinnamon sugar will still shine through.
Can I use bread flour instead?
Yes, it will yield a slightly chewier result, which some might even prefer.
STORAGE INSTRUCTIONS
Store in an airtight container at room temperature for up to 2 days. For best results, reheat in a warm oven and recoat with cinnamon sugar as needed.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cozy Rhubarb Scones : A Tender Springtime Treat Baked with Love
- The Warm Memory of Pistachio Coffee Cake
- Chai Spice Maple Pumpkin Bread: A Cozy Slice of Fall
- A Slice of Autumn: The Story Behind Healthy No Added Sugar Pumpkin Banana Bread
CONCLUSION
Whether you’re baking for your family, impressing guests, or simply craving a cozy treat, these irresistible cinnamon sugar soft pretzels never disappoint. Their combination of sweet, buttery, and chewy is unbeatable. From mixing and shaping to baking and eating, this is a recipe full of joy and warmth—a timeless comfort food worth making again and again.
