Cinnamon Sugar Soft Pretzels

There's something about the smell of cinnamon wafting through the kitchen that instantly makes everything feel like a celebration. I discovered these soft, pillowy cinnamon sugar pretzels on a random Tuesday when I was craving something between salty and sweet, and couldn't decide which direction to go. The first batch came out golden and fragrant, and my kitchen filled with this warm, toasty aroma that had everyone asking what I was making before they even saw them. Now they're the snack I make when I want to impress people without spending hours in the kitchen, or when I just need to feel like I've created something special from scratch.

I made these for a bake sale at work and watched people's faces light up when they bit into one still warm from the cooling rack. One coworker asked if I'd bought them from a fancy bakery, which honestly made my entire week. That moment reminded me why I love baking—it's not just about the food, it's about creating that little spark of joy for someone when they least expect it.

Ingredients

• Warm water (1 1/2 cups): This needs to be around 110°F—warm enough to wake up the yeast but not so hot that you kill it, which I learned the hard way on my first attempt.
• Active dry yeast (2 1/4 tsp): One packet of the good stuff makes all the difference; don't skimp or substitute here because your rise depends on it.
• Granulated sugar (1 tbsp for dough): This feeds the yeast and gives it something to work with, making your dough rise tall and fluffy.
• All-purpose flour (4 cups): Measure by spooning flour into your measuring cup and leveling it off to avoid packing it down and ending up with dry dough.
• Salt (1 tsp): Enhances flavor and controls fermentation, so don't leave it out even though it seems like a small amount.
• Unsalted butter (2 tbsp melted for dough): Adds richness and keeps the dough tender rather than tough.
• Water for bath (10 cups): This is your secret weapon—it creates that distinctive chewy pretzel exterior.
• Baking soda (2/3 cup): The bath needs baking soda, not just plain water, because it changes the dough's chemistry and gives you that pretzel color and texture.
• Unsalted butter (1/2 cup melted for topping): Generous melting is key here; you're going to brush this on while the pretzels are still hot so it soaks in.
• Granulated sugar (1 cup for coating): The more the merrier with cinnamon sugar—don't be shy about the coating because it's what makes these special.
• Ground cinnamon (2 tbsp): Fresh cinnamon from a container you actually use regularly makes a real difference in flavor.

Instructions

Wake Up Your Yeast:

Pour that warm water into a large bowl and sprinkle your yeast over it along with the sugar. Let it sit for about 5 minutes and you'll see it get all foamy and active—that's your signal that everything's ready to go.

Bring the Dough Together:

Add your flour, salt, and melted butter to the yeasty water and mix until you have a shaggy dough that's starting to come together. Don't worry if it looks rough at this point; that's exactly what you want.

Knead Until Smooth:

Turn your dough onto a lightly floured surface and knead for 5 to 7 minutes, pushing it away from you with the heel of your hand and folding it back over itself. When it becomes smooth and elastic, you'll feel it—it's like the dough suddenly comes alive under your hands.

Let It Rise:

Pop your dough into a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it hang out at room temperature for about an hour until it's doubled in size. This is when you can step away and do something else, knowing something delicious is happening in that bowl.

Prepare for the Bath:

While your dough's rising, preheat your oven to 450°F and line two baking sheets with parchment paper. In a large pot, get 10 cups of water and your baking soda coming to a boil—this bath is crucial for that authentic pretzel texture.

Shape Your Pretzels:

Once your dough has doubled, divide it into 8 equal pieces and roll each one into a long rope about 20 inches. Twist each rope into that classic pretzel shape, and if your first attempt looks wonky, don't worry—they all taste great even if they're not picture perfect.

The Water Bath Magic:

Working one pretzel at a time, carefully lower it into the boiling water bath for exactly 30 seconds—this is what gives pretzels their chew and that deep golden color. Use a slotted spatula to fish it out and place it on your prepared baking sheet.

Bake Until Golden:

Slide your pretzels into that hot oven for 12 to 15 minutes until they're deeply golden brown. The kitchen smell at this point is incredible—toasted and warm and making everything feel like home.

Coat While Warm:

Pull the pretzels out and brush each one generously with melted butter while they're still hot. Then mix your cinnamon and sugar together in a shallow dish and dredge each buttered pretzel until it's completely coated in that sweet, fragrant mixture.

Serve and Enjoy:

Eat them warm if you possibly can, when the cinnamon sugar is still clinging to the pretzel and the butter has soaked in just right.

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I'll never forget my daughter taking one of these pretzels to school for show and tell, announcing with complete confidence that her mom made it. That little moment of pride made all the kneading and boiling water baths feel worth it, and now these pretzels are something we make together whenever she wants to feel like a baker.

The Secret to Soft Pretzels

The texture of these pretzels comes entirely from understanding how gluten develops and how the boiling water bath transforms the dough's surface. When you knead for those 5 to 7 minutes, you're building structure that keeps them tender inside while creating surface tension that helps them puff up in the oven. The baking soda bath is where the real magic happens—it raises the pH of the dough's exterior, encouraging browning and creating that distinctive chewy crust that's basically impossible to achieve any other way.

Customizing Your Coating

While cinnamon sugar is absolutely the classic move, I've found that these pretzels are endlessly customizable depending on your mood. You could brush them with melted butter and toss them in everything seasoning for a savory version, or drizzle them with a simple vanilla glaze while they're still warm for extra sweetness. I've even made them with brown sugar and a pinch of sea salt, which creates this more complex, almost caramel-like flavor that feels sophisticated without being fussy.

Storage and Make-Ahead Ideas

These pretzels are best eaten the same day they're made while they still have that soft, pillowy texture, but they'll keep in an airtight container for up to two days. You can also freeze the shaped pretzels before boiling them—just let them thaw slightly, then boil and bake as usual. For a fun twist, you could make the dough ahead, let it rise, then shape and freeze until you're ready to boil and bake, which makes these surprisingly convenient for busy weeknights.

• Reheat day-old pretzels wrapped in foil at 300°F for about 10 minutes to bring back some of that just-baked softness.
• Don't store them in the fridge because the cold starch will accelerate staling faster than leaving them at room temperature.
• If you do the dough ahead, shape and freeze unbaked pretzels on a baking sheet before transferring to a freezer bag for up to a month.

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Making these cinnamon sugar pretzels is one of those simple pleasures that remind me why I love cooking—it's not complicated, but it feels like you've made something from nothing. Grab a warm pretzel straight from the kitchen and you'll understand why homemade tastes so different from store-bought.

Recipe FAQs

→ What makes the pretzels soft and fluffy?

The dough is kneaded until smooth and elastic, then allowed to rise for an hour, which gives the pretzels their soft texture.

→ Why is the baking soda water bath important?

Dipping the shaped dough in boiling baking soda water helps create the signature chewy crust and golden color during baking.

→ Can whole wheat flour be used instead of all-purpose flour?

Yes, substituting whole wheat flour adds a slightly nuttier flavor and makes the pretzels a bit healthier.

→ How do I ensure the cinnamon sugar sticks well?

Brushing the warm pretzels with melted butter before coating helps the cinnamon sugar adhere evenly.

→ What are some serving suggestions for these pretzels?

They pair wonderfully with cream cheese dip, a warm chocolate sauce, or a simple vanilla glaze for extra sweetness.