Cinnamon Sugar Soft Pretzels (Printable Version)

Soft, pillowy pretzels baked golden and coated in a fragrant cinnamon sugar blend for a delightful treat.

# What You'll Need:

→ Dough

01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 teaspoons active dry yeast (one packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Water Bath

07 - 10 cups water
08 - 2/3 cup baking soda

→ Topping

09 - 1/2 cup unsalted butter, melted
10 - 1 cup granulated sugar
11 - 2 tablespoons ground cinnamon

# Cooking Steps:

01 - Combine warm water, active dry yeast, and 1 tablespoon sugar in a large bowl; let sit for 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture; stir until dough begins to form.
03 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
05 - Preheat oven to 450°F; line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal portions; roll each into a 20-inch rope and twist into a pretzel shape.
08 - Carefully dip each pretzel one at a time into the boiling water bath for 30 seconds; remove with a slotted spatula and place on prepared baking sheets.
09 - Bake pretzels for 12 to 15 minutes until golden brown.
10 - Brush warm pretzels generously with melted butter.
11 - Mix cinnamon and sugar in a shallow dish; dredge each buttered pretzel in the mixture until fully coated.
12 - Serve pretzels warm for best flavor and texture.

# Expert Advice:

01 -
  • They're soft and pillowy on the inside with just enough chew to satisfy, unlike store-bought versions that dry out by day two.
  • The cinnamon sugar coating is addictive enough that you'll find yourself reaching for just one more, then three more, until the batch mysteriously vanishes.
  • Making them at home fills your kitchen with a smell so good it feels like cheating—people will think you spent hours on this when it's honestly straightforward.
02 -
  • The water bath isn't optional—it's what creates that signature pretzel chew and beautiful brown exterior, so don't skip it or substitute it.
  • Timing the boil matters more than you'd think: 30 seconds is the magic number, and anything longer makes them gummy while shorter means you lose the pretzel texture entirely.
  • Brush the butter on while they're still hot, otherwise it won't absorb and the cinnamon sugar won't stick properly.
03 -
  • The water bath temperature matters—if it cools down too much between batches, bring it back to a rolling boil before dipping more pretzels.
  • Roll your dough ropes evenly so they bake uniformly; thicker spots will be doughy while thin spots might be too crispy.
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