Cinnamon Sugar Soft Pretzels

My sister showed up at my door one Saturday afternoon with a bag of cinnamon sugar pretzels from a farmer's market, still warm and wrapped in brown paper. I bit into one and immediately understood why she'd driven across town for them—the soft, pillowy interior gave way to that crispy-chewy exterior, all dusted in fragrant cinnamon and sugar. That night, I decided to figure out how to make them at home, and what started as a single attempt turned into a weekend tradition that my family now expects without asking.

I remember bringing a batch to a book club meeting, and within minutes the entire conversation shifted from discussing the novel to debating whether my pretzels were better served warm with chocolate sauce or cool with coffee the next morning. One friend admitted she'd stayed up late the night before just to have leftover pretzel for breakfast, and suddenly what felt like a simple snack became this small moment where food sparked joy in a way I hadn't anticipated.

Ingredients

• Warm water (1 1/2 cups at 110°F): This temperature is the sweet spot where yeast wakes up and gets happy—too hot and you'll kill it, too cool and nothing happens.
• Active dry yeast (2 1/4 tsp): One standard packet works perfectly, and watching it foam up in the first few minutes is oddly satisfying confirmation that your dough will rise.
• Granulated sugar (1 tbsp for dough): Just enough to feed the yeast and give it something to work with during rising.
• All-purpose flour (4 cups): Measure by spooning and leveling, not scooping straight from the bag—this small step prevents dense, heavy dough.
• Salt (1 tsp): Brings out flavor and actually strengthens the gluten structure, making your dough more elastic and forgiving.
• Unsalted butter (2 tbsp melted for dough, plus 1/2 cup for topping): The melted butter in the dough creates richness while the topping butter makes the cinnamon sugar actually stick instead of sliding off.
• Baking soda (2/3 cup for water bath): This is what gives pretzels their signature chewy exterior—it raises the pH and creates that beautiful brown crust that sets them apart.
• Cinnamon (2 tbsp ground): Use fresh cinnamon if you can find it, as older spices lose their punch and won't deliver that warm, fragrant quality.
• Sugar for coating (1 cup): Granulated sugar works best here because it clings to the butter better than powdered sugar would.

Instructions

Activate the yeast:

Combine your warm water, yeast, and sugar in a large bowl and let it sit for about 5 minutes. You'll see it become foamy and bubbly, which means your yeast is alive and ready to do its job.

Bring the dough together:

Add flour, salt, and melted butter to your foamy yeast mixture and stir until everything comes together into a shaggy dough. Don't worry if it looks rough at this stage.

Knead until smooth:

Turn your dough onto a lightly floured surface and knead for 5 to 7 minutes. You're looking for a smooth, elastic texture—it should feel soft but not sticky, and when you poke it, it should spring back.

First rise:

Oil a large bowl, place your dough inside, and cover it loosely with a damp towel or plastic wrap. Let it sit at room temperature for about 1 hour until it's roughly doubled in size—this is where the magic really starts.

Prepare your workspace:

While the dough rises, preheat your oven to 450°F and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water and the baking soda to a boil—you'll keep this at a gentle boil while you shape and dip.

Shape the pretzels:

Divide your risen dough into 8 equal pieces. Take each piece and roll it into a rope about 20 inches long, then twist it into a pretzel shape—over, under, flip, and tuck.

The water bath is essential:

Working one pretzel at a time, carefully lower it into the boiling water bath for exactly 30 seconds using a slotted spatula. You'll see it sink, then after 30 seconds it'll bob back up slightly—that's your signal to fish it out.

Bake until golden:

Place each boiled pretzel on your prepared baking sheets and bake for 12 to 15 minutes until they're a deep golden brown. The color matters more than the clock here.

Coat while warm:

As soon as the pretzels come out of the oven, brush each one generously with melted butter while they're still warm. The butter helps the cinnamon sugar actually adhere instead of rolling off.

The cinnamon sugar coating:

Mix your cinnamon and sugar in a shallow dish, then roll each buttered pretzel around in it until fully coated. If you have coating left over, sprinkle it on—there's no such thing as too much cinnamon sugar here.

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One morning I made a double batch, and my neighbor came over just as I was coating them in cinnamon sugar. She stood in my kitchen eating one fresh and warm, and suddenly she was telling me about her grandmother's bakery and how she'd never found pretzels quite like the ones from childhood. I handed her three to take home, and the next week she brought me a loaf of her grandmother's bread recipe in return. Food has this way of creating small connections you don't expect.

Why This Recipe Works

There's a reason soft pretzels have been beloved for centuries—they hit that perfect balance between texture and flavor. The initial rise develops flavor and structure, while the water bath with baking soda creates the exterior magic. The cinnamon sugar coating transforms them from savory snack to dessert-adjacent treat, and because they're best eaten within a few hours of baking, they encourage you to eat them right away when they're truly at their best.

Serving and Storage Ideas

Serve these warm straight from the oven if you possibly can, though they're still genuinely delicious at room temperature a few hours later. For leftover pretzels (if you manage to have any), wrap them loosely in foil and reheat in a 300°F oven for about 5 minutes to restore some of that just-baked texture. I've found they pair beautifully with hot chocolate in winter, cold milk in summer, or just eaten plain while standing at the kitchen counter.

Troubleshooting and Variations

If your pretzels come out too dense, your yeast probably wasn't active enough or your water was the wrong temperature—both fixable next time. If the cinnamon sugar isn't sticking, make sure you're applying the melted butter generously while the pretzels are still hot. You can easily customize these by drizzling with vanilla glaze instead of cinnamon sugar, mixing in brown sugar for deeper caramel notes, or even sprinkling crushed nuts into the sugar mixture for texture.

• Try a half-brown sugar, half-granulated sugar mix for a more complex sweetness.
• Have your cinnamon sugar mixture ready before your pretzels finish baking so you can coat them immediately while they're warmest.
• If baking soda splashes while boiling, just let it settle—it's harmless, just part of the chemistry happening.

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Baking these pretzels has become one of those kitchen rituals that makes ordinary weekends feel a little more special. Every time someone bites into one still warm from the oven, I get to witness that exact same moment of surprise and joy that my sister gave me at her kitchen table.

Recipe FAQs

→ What gives pretzels their soft texture?

The combination of active dry yeast fermentation and kneading develops gluten, resulting in a soft and elastic dough that yields a tender texture.

→ Why boil pretzels in baking soda water?

Boiling in a baking soda solution creates the classic pretzel crust by triggering Maillard reactions during baking, resulting in a glossy, chewy exterior.

→ Can I use a different flour type?

Yes, substituting whole wheat flour is possible but may alter texture and density, producing a heartier bite.

→ How do I ensure the cinnamon sugar coats evenly?

Brushing the warm pretzels generously with melted butter allows the cinnamon sugar to adhere evenly for full flavor coverage.

→ What are some serving suggestions?

Serve warm with cream cheese dip, vanilla glaze, or a warm chocolate sauce for an added layer of flavor and indulgence.