Introduction

Remember those days at the carnival or the mall, the sweet, warm smell of freshly baked pretzels wafting through the air? It’s a scent that instantly transports you back to happy memories, doesn’t it? Well, get ready to recreate that magic right in your own kitchen! This Cinnamon Sugar Soft Pretzels recipe is ridiculously easy, wonderfully quick, and guaranteed to fill your home with a comforting aroma that’s just pure joy. You’ll be surprised at how simple it is to achieve that perfect soft, chewy pretzel texture with that irresistible sweet cinnamon coating. Let’s get baking!

Why You’ll Love This Recipe

Fast: From start to finish, these pretzels come together quicker than you think, perfect for a last-minute treat!
Easy: No fancy equipment or complicated techniques needed. If you can mix ingredients, you can make these!
Giftable: Package them up in a cute tin or bag, and you’ve got a homemade gift that’s sure to be devoured.
Crowd-pleasing: Who can resist a warm, gooey pretzel? These are a guaranteed hit with kids and adults alike!

Ingredients

Gather ’round, friends, and let’s see what we need to make these delightful pretzels:

1 large egg: This is for our egg wash, which will give our pretzels that beautiful golden-brown sheen and help the cinnamon sugar stick.
2 1/4 teaspoons active dry yeast: The magic maker! This is what gives our pretzels that lovely soft and chewy texture.
3 1/2 cups all-purpose flour: Your everyday pantry staple, perfect for creating that classic pretzel dough.
1/4 cup baking soda: This is our secret weapon for that authentic pretzel flavor and that characteristic chewy crust. Don’t skip this!
2 teaspoons ground cinnamon: The star of the show! Get ready for that warm, cozy, spice-filled goodness.
9 tablespoons granulated sugar: A little sweetness goes a long way in the dough, and then more for that irresistible topping!
1 teaspoon salt: Balances out the sweetness and enhances all those delicious flavors.
2 tablespoons unsalted butter: Softened, for a richer dough that’s a dream to work with.
1 cup water: Lukewarm water is key to activating our yeast.

How to Make It

Alright, let’s roll up our sleeves and get our hands doughy! It’s going to be fun, I promise.

Activate the Yeast: In a small bowl, mix your lukewarm water (it should feel like a warm bath, not hot!) with 1 tablespoon of the granulated sugar and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll see it get nice and foamy – that means your yeast is alive and ready to party!
Mix the Dough: In a large mixing bowl, combine your flour, the remaining granulated sugar, and the salt. Pour in the foamy yeast mixture and add your softened butter. If you have a stand mixer with a dough hook, now’s the time to use it! Mix on low speed until everything is just combined. If you’re mixing by hand, use a sturdy spoon or your hands to bring it all together.
Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it’s smooth and elastic. If you’re using a stand mixer, knead on medium speed for about 5 minutes. The dough should be slightly sticky, but not so much that it sticks to your fingers constantly.
First Rise: Lightly grease a clean bowl with a little oil or cooking spray. Place your kneaded dough in the bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it’s doubled in size. This is where the dough gets all happy and puffy!
Shape Your Pretzels: Once your dough has risen, punch it down gently to release the air. Divide the dough into 8-10 equal pieces. Take one piece and roll it into a rope about 18-20 inches long. Then, form it into that classic pretzel shape! If it’s your first time, don’t worry if they aren’t perfect. Mine aren’t always! Just have fun with it.
Prepare the Baking Soda Bath: While you’re shaping your pretzels, preheat your oven to 400°F (200°C). In a wide, shallow pan or baking dish, mix your 1 cup of water with the baking soda. This is crucial for that chewy pretzel exterior!
The Bath and the Sparkle: Gently dip each shaped pretzel into the baking soda mixture for about 20-30 seconds, flipping once. This gives them that characteristic pretzel flavor and texture. Place the wet pretzels onto a baking sheet lined with parchment paper.
Egg Wash and Sugar Sprinkle: In a small bowl, whisk your egg with a tablespoon of water. Brush the tops of your pretzels with this egg wash. This helps the cinnamon sugar adhere beautifully. Now, in a separate shallow dish, mix your cinnamon with a couple of tablespoons of granulated sugar (you can adjust this to your taste!). Generously sprinkle this cinnamon sugar mixture all over the egg-washed pretzels.
Bake to Golden Perfection: Bake for 12-15 minutes, or until your pretzels are golden brown and beautifully puffed. The smell filling your kitchen right now is simply divine!
Cool and Enjoy: Let the pretzels cool on a wire rack for a few minutes before diving in. They are absolutely heavenly when they’re still warm.

Substitutions & Additions

Feeling creative? I love it! Here are some ways you can switch things up:

Sweetness Level: If you prefer a less sweet pretzel, you can reduce the sugar in the dough and the cinnamon sugar topping.
Different Spices: Don’t have cinnamon? Try a pinch of nutmeg or even a touch of cardamom in the topping for a different flavor profile.
Chocolate Drizzle: Once cooled, a drizzle of melted chocolate takes these to a whole new level of deliciousness!
Salted Caramel Dip: While these are great on their own, a side of salted caramel for dipping is always a winner.

Tips for Success

A few little tricks I’ve learned along the way to make your pretzel-making even smoother:

Lukewarm Water is Key: Make sure your water isn’t too hot, or it will kill your yeast! Too cold, and it won’t activate properly.
Don’t Over-Flour: Resist the urge to add too much extra flour when kneading. A slightly sticky dough is what you want for soft pretzels.
Prep Ahead: You can make the dough, let it rise, and then punch it down and refrigerate it overnight. Shape and bake them fresh in the morning!
Perfect Pretzel Shape: If you’re struggling with the shape, just remember to roll the rope thicker in the middle and thinner on the ends. It makes the classic knot easier.

How to Store It

These pretzels are best enjoyed fresh, warm from the oven. However, if you happen to have any leftovers (which I highly doubt!), here’s how to keep them:

Room Temperature: Store cooled pretzels in an airtight container or a resealable plastic bag at room temperature for up to 2 days. They might soften up a bit.
Reheating: To bring back that fresh-baked warmth and slight crispiness, you can pop them in a 300°F (150°C) oven for about 5-7 minutes.

FAQs

Got questions? I’ve got answers!

Q: Why do I need to use baking soda for pretzels?: A: The baking soda bath is essential for giving pretzels their unique chewy texture and that slightly alkaline, distinct pretzel flavor. It’s what separates them from other baked goods!
Q: Can I use instant yeast instead of active dry yeast?: A: Yes, you can! If using instant yeast, you can often skip the “proofing” step (step 1) and add it directly to your dry ingredients. Just check your yeast package for specific instructions.
Q: My pretzels didn’t get very chewy. What did I do wrong?: A: The baking soda bath is the most common reason for a lack of chewiness. Make sure you didn’t skip it, and that you allowed the pretzels to soak in it for the recommended time. Also, ensure you’re not over-baking them!

Cinnamon Sugar Soft Pretzels

Easy, quick, and wonderfully comforting cinnamon sugar soft pretzels that fill your home with a delightful aroma. Achieve a perfect soft, chewy texture with an irresistible sweet cinnamon coating.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Servings 8 pretzels

Equipment

Small bowl
Large mixing bowl
stand mixer with dough hook optional
Clean kitchen towel
Plastic wrap
wide shallow pan or baking dish
Baking Sheet
Parchment paper
Wire rack

Ingredients

Dough Ingredients

1 cup water lukewarm
1 tablespoon granulated sugar for yeast activation
2.25 teaspoons active dry yeast
3.5 cups all-purpose flour
8 tablespoons granulated sugar remaining, for dough
1 teaspoon salt
2 tablespoons unsalted butter softened

Baking Soda Bath

1 cup water
0.25 cup baking soda

Egg Wash

1 tablespoon water for egg wash

Cinnamon Sugar Topping

2 teaspoons ground cinnamon
2 tablespoons granulated sugar for topping, adjust to taste

Instructions

Activate the Yeast: In a small bowl, mix your lukewarm water with 1 tablespoon of the granulated sugar and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until foamy.
Mix the Dough: In a large mixing bowl, combine your flour, the remaining granulated sugar, and the salt. Pour in the foamy yeast mixture and add your softened butter. Mix until just combined.
Knead to Perfection: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape Your Pretzels: Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a rope about 18-20 inches long and form into a classic pretzel shape.
Prepare the Baking Soda Bath: Preheat your oven to 400°F (200°C). In a wide, shallow pan, mix 1 cup of water with the baking soda.
The Bath and the Sparkle: Gently dip each pretzel into the baking soda mixture for about 20-30 seconds, flipping once. Place on a baking sheet lined with parchment paper.
Egg Wash and Sugar Sprinkle: Whisk the egg with a tablespoon of water and brush the tops of the pretzels. In a separate dish, mix cinnamon with a couple of tablespoons of sugar and generously sprinkle over the pretzels.
Bake to Golden Perfection: Bake for 12-15 minutes, or until golden brown and puffed.
Cool and Enjoy: Let the pretzels cool on a wire rack for a few minutes before enjoying them warm.

Notes

These pretzels are best enjoyed fresh. Store cooled pretzels in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to restore warmth and slight crispiness.