Cinnamon Sugar Soft Pretzels

$- 1 ½ cups warm water (110°F to 115°F) - 1 packet (2 ¼ teaspoons) active dry yeast - 3 tablespoons granulated sugar - 4 cups all-purpose flour (plus extra for dusting) - 1 teaspoon salt - ½ cup baking soda - 1 large egg, beaten (for egg wash) - ½ cup unsalted butter, melted - ½ cup granulated sugar (for coating) - 1 tablespoon ground cinnamon (for coating) - Coarse sea salt (for sprinkling) Warm water activates the yeast. It should feel like a warm bath, not hot. Yeast is a living organism that helps the dough rise. Sugar feeds the yeast, making it frothy. All-purpose flour gives structure to the pretzels. Salt enhances flavor and balances the sweetness. Baking soda helps create a chewy texture and gives the pretzels their lovely brown color. The egg wash makes them shiny and golden. Butter adds richness and flavor, while cinnamon and sugar create a sweet coating. Coarse sea salt adds a tasty contrast. If you don’t have warm water, you can use milk. Milk adds a creamier flavor. For yeast, you can use instant yeast. It works the same way but does not need to be activated. If you need a gluten-free option, use a gluten-free flour blend. If you want to avoid eggs, use a splash of milk or a plant-based milk for brushing. You can swap cinnamon with nutmeg for a different spice twist. Use brown sugar instead of white sugar for a deeper flavor in the coating. {{ingredient_image_1}} First, grab a bowl. Mix 1 ½ cups of warm water, 2 ¼ teaspoons of yeast, and 3 tablespoons of sugar. Let this sit for about 5-10 minutes. You'll know it's ready when it foams up a bit. In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in your yeast mixture. Stir until a dough forms. Next, transfer the dough to a floured surface. Knead it for 5-7 minutes until it's smooth and elastic. This step is key for a soft pretzel. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm spot for about an hour or until it doubles in size. Once your dough has risen, punch it down gently. Divide it into 8 equal pieces. Roll each piece into a rope that’s about 24 inches long. Now, shape each rope into a U-shape. Twist the ends together and press them into the base of the U. This is how you get that classic pretzel shape! Now it’s time to boil! In a large pot, bring 8 cups of water and ½ cup of baking soda to a boil. Carefully drop each pretzel into this boiling water for about 30 seconds. Use a slotted spoon to remove them afterwards. Place your pretzels on parchment-lined baking sheets. This boiling step gives them that chewy texture we love. Set your oven to 425°F (220°C). This high heat helps create a crispy crust. Bake your pretzels for 12 to 15 minutes. Keep an eye on them. You want them golden brown. If they look too pale, give them a few more minutes. Mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon in a bowl. Once the pretzels are done baking, brush them with melted butter. This helps the sugar stick. Next, toss each pretzel in the cinnamon-sugar mix. Make sure they are fully coated. This adds the sweet flavor you crave. To get that perfect golden color, brush the pretzels with a beaten egg before baking. The egg wash gives them a nice shine. If you see any spots that look uneven, you can brush those again. This helps avoid any pale patches. Keep the oven door closed while they bake. Opening it can cause uneven cooking. Pro Tips Fresh Yeast Matters: Always check the expiration date on your yeast packet to ensure it’s active. Fresh yeast will give you the best rise and texture in your pretzels. Perfect Dough Consistency: When kneading the dough, it should be smooth and elastic. If it’s too sticky, add a little more flour; if it’s too dry, add a splash of water. Boiling for Texture: Don’t skip the baking soda bath! This step is crucial for achieving that classic pretzel flavor and chewy texture. Customize Your Coating: Feel free to experiment with different toppings like everything bagel seasoning, or even a drizzle of chocolate for a sweet twist! {{image_2}} Make sure your water is not too hot. If it is, it can kill the yeast. Use a thermometer if you can. Always let the yeast mixture foam well. If it doesn’t, the yeast is dead. Also, don’t skip the kneading step. Kneading helps build gluten, making the pretzels soft. Lastly, don’t skip the boiling step. This step gives pretzels their chewy texture. To help your dough rise, find a warm spot in your kitchen. An oven with the light on works great. Cover the bowl with a damp cloth to keep moisture in. Let it rise until it doubles in size. This usually takes about 1 hour. If your dough seems flat after rising, it may need more time. For a richer taste, add a pinch of nutmeg or vanilla to the dough. You can also use brown sugar instead of white sugar for a deeper flavor. To improve texture, brush the pretzels with butter right after baking. This adds shine and helps the cinnamon-sugar stick well. Try sprinkling some chopped nuts for a delightful crunch. You can easily change your pretzels to fit your taste. For sweet twists, stick with cinnamon sugar. For savory options, try adding herbs or cheese. You can mix garlic powder with melted butter for a tasty garlic pretzel. A sprinkle of Parmesan can also add a nice touch. Besides cinnamon sugar, there are many fun toppings. You can use melted chocolate for a sweet treat. Drizzling chocolate on warm pretzels makes them extra special. For a unique twist, try a garlic butter coating. It pairs well with a sprinkle of coarse salt. The options are endless! You can still enjoy pretzels if you follow a gluten-free diet. Use gluten-free flour blends instead of all-purpose flour. For a vegan option, swap the egg wash for a mix of almond milk and cornstarch. This keeps your pretzels shiny and golden. Don't forget to use plant-based butter for the topping! To keep your cinnamon sugar soft pretzels fresh, store them in an airtight container. Let them cool completely before sealing. If you want to keep them for longer, you can wrap them in plastic wrap and place them in the fridge. They stay good for about 2 to 3 days. For best taste, eat them warm. To reheat your pretzels, preheat the oven to 350°F (175°C). Place the pretzels on a baking sheet. Heat them for about 5 to 10 minutes. This will make them warm and slightly crispy again. You can also microwave them for about 15-20 seconds, but they may be softer. Cinnamon sugar soft pretzels are great for any event! You can serve them at birthday parties, movie nights, or even just a cozy night at home. Pair them with a bowl of cream cheese frosting or chocolate sauce for dipping. You can also sprinkle some extra cinnamon sugar on top for a sweet touch. For fun, serve them with warm apple cider in the fall! Your dough has risen enough when it doubles in size. You can check by pressing a finger into it. If the dent stays, it is ready. If it springs back, give it more time. Yes, you can freeze soft pretzels. Let them cool completely first. Wrap each pretzel in plastic wrap and put them in a freezer bag. They will last up to three months. Reheat pretzels in the oven for the best taste. Preheat the oven to 350°F (175°C). Place pretzels on a baking sheet. Heat for about 5-10 minutes until warm. To keep pretzels tender, don’t over-knead the dough. Knead just until smooth. Also, make sure to let the dough rise properly. If they cool too much, they can toughen up, so serve them warm. These delicious cinnamon sugar soft pretzels are simple to make and enjoy. We covered key ingredients, from warm water to yeast, and outlined easy steps for dough prep and shaping. I shared tips on baking, coating, and common mistakes to avoid. You can explore sweet and savory twists to make your pretzels unique. Remember to store them right and choose serving ideas that impress. With these tips, you can create perfect pretzels that everyone loves. Enjoy your baking journey!$

Cinnamon Sugar Soft Pretzels

Delicious soft pretzels coated in cinnamon sugar, perfect for snacking.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 1 45

Course Snack

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

1.5 cups warm water (110°F to 115°F)
1 packet active dry yeast (2 ¼ teaspoons)
3 tablespoons granulated sugar
4 cups all-purpose flour (plus extra for dusting)
1 teaspoon salt
0.5 cup baking soda
1 large egg, beaten (for egg wash)
0.5 cup unsalted butter, melted
0.5 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
to taste coarse sea salt (for sprinkling)

Instructions

In a bowl, mix the warm water, yeast, and 3 tablespoons of sugar. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
Stir until a dough begins to form. Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water and the baking soda to a boil.
Once your dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope about 24 inches long. Form a U-shape, twist the ends, and press them into the base of the U to form the pretzel shape.
Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes or until golden brown.
While the pretzels are baking, mix the ½ cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
Once out of the oven, brush each pretzel with melted butter, then toss them in the cinnamon-sugar mixture until fully coated.

Notes

Serve warm on a rustic wooden platter, garnished with a small bowl of extra cinnamon sugar for dipping.

Keyword cinnamon sugar, pretzels, snack