Cinnamon Sugar Soft Pretzels

My sister called me in a panic one Sunday afternoon because the mall food court had closed and her kids were devastated about missing their pretzel fix. Something about that frantic phone call made me dig through my old cookbook, and I landed on soft pretzel recipes instead. That's when it hit me—why not make them at home and coat them in cinnamon sugar? The first batch came out puffy and golden, and the kitchen smelled like a bakery had exploded in the best possible way. My niece took one bite and declared them better than store-bought, which felt like winning the lottery as an aunt.

I made these for a game night last winter, and something magical happened when I pulled them from the oven still steaming. My neighbor, who's usually pretty reserved, literally grabbed one before they'd cooled and said nothing but 'oh my god' three times in a row. That moment reminded me that food doesn't need to be complicated to make people feel truly seen.

Ingredients

• Warm water: The temperature matters more than you'd think—too hot and you'll kill the yeast, too cold and nothing happens, so grab a thermometer if you have one.
• Active dry yeast: This is what makes the magic happen, so don't skip it or substitute instant without adjusting timing slightly.
• Granulated sugar: A tablespoon for the dough and a full cup for coating—the contrast between the soft bread and the crunchy topping is the whole point.
• All-purpose flour: Four cups might seem like a lot, but trust the measurements and knead it until your dough is smooth and elastic.
• Salt: One teaspoon brings out the flavor and keeps the dough from tasting flat.
• Unsalted butter: You'll use it three times—in the dough, for brushing after baking, and in the final coating—so it really is the star.
• Baking soda water bath: This is the secret that makes pretzels taste like pretzels instead of just bread, so don't skip this step.
• Ground cinnamon: Fresh cinnamon makes all the difference, so buy it recently if you can.

Instructions

Wake up the yeast:

Combine warm water, yeast, and sugar in a large bowl and let it sit for about five minutes until it's foamy and alive-looking. If nothing happens, your yeast is dead and you'll need to start over.

Build the dough:

Add flour, salt, and melted butter to the yeast mixture and mix until everything comes together into a shaggy mass. It's okay if it looks rough at this stage.

Knead until smooth:

Work the dough on a lightly floured surface for five to seven minutes, pushing it away from you with the heel of your hand and folding it back over itself. You'll feel it transform under your hands from sticky to smooth and elastic.

Let it rise:

Place the dough in an oiled bowl, cover it with a damp towel or plastic wrap, and let it sit undisturbed for an hour or until it's doubled in size. A warm spot in your kitchen helps, but room temperature works fine.

Prep your station:

Preheat your oven to 450°F and line two baking sheets with parchment paper while you set a large pot of water and baking soda on the stove to come to a boil.

Shape the pretzels:

Divide the risen dough into eight equal pieces and roll each one into a 20-inch rope—it sounds long, but just keep going. Then twist each rope into a pretzel shape, pinching the ends to seal.

The water bath moment:

Working one at a time, carefully lower each pretzel into the boiling water for exactly 30 seconds, then fish it out with a slotted spatula and place it on your prepared baking sheet. This step feels scary the first time but becomes your favorite part.

Bake until golden:

Bake for 12 to 15 minutes until they're deeply golden brown and smell absolutely incredible. Don't open the oven too much or they'll deflate.

Butter while warm:

Pull them from the oven and immediately brush each one generously with melted butter while they're still steaming hot. The butter soaks in and adds richness.

The cinnamon sugar coat:

Mix your cinnamon and sugar in a shallow dish and dredge each buttered pretzel until it's fully coated on all sides. This is the satisfying part where they go from beautiful to irresistible.

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There's a moment when you pull a warm pretzel from that sugar coating and take the first bite that feels almost ceremonial. The way the outside cracks slightly as you bite through to the soft, chewy inside, and then that cinnamon sweetness hits—it's the kind of small joy that makes you remember why you cook in the first place.

Making Them Ahead

These pretzels freeze beautifully, which means you can make a batch on Sunday and have warm pretzels ready for school lunches or afternoon snacks all week. Just reheat them in a 350°F oven for about five minutes and they're soft and fragrant again, almost like they just came off your cooling rack.

The Variations Worth Trying

Once you've mastered the basic version, you can drizzle them with vanilla glaze while they're still warm, or try whole wheat flour for a slightly nuttier flavor and heartier texture. Some people dip them in melted chocolate instead of glazing, and honestly, there's no wrong choice here.

Serving and Enjoying

Serve these while they're still warm if you possibly can, because the contrast between the crunchy sugar coating and the soft, pillowy pretzel is really the whole experience. They pair beautifully with cream cheese dip for a sweet-savory moment, or with warm chocolate sauce if you're feeling indulgent.

• These are best eaten the day they're made, but they keep in an airtight container for up to two days.
• If they start to lose their crunch, a quick minute in the toaster oven wakes them back up.
• Always have wet paper towels handy because the cinnamon sugar gets everywhere in the most delicious way.

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Baking these pretzels is one of those rare kitchen projects that feels like effort but tastes like magic. Once you've made them once, you'll find yourself making them again and again.

Recipe FAQs

→ What makes the pretzels soft?

The combination of warm water, yeast fermentation, and proper kneading creates a pillowy texture. The baking soda bath also helps develop a tender crust.

→ Why dip pretzels in baking soda water?

The alkaline water bath promotes Maillard reaction during baking, resulting in a glossy, golden crust with signature flavor and texture.

→ How do I get the cinnamon sugar to stick well?

Brush the pretzels with melted butter while warm before coating them generously with cinnamon sugar for better adhesion and flavor.

→ Can I substitute ingredients for dietary needs?

Whole wheat flour can replace all-purpose flour for a healthier twist, though texture and rise may vary slightly.

→ What are some serving suggestions?

Serve warm with cream cheese dip, warm chocolate sauce, or drizzle with vanilla glaze for extra sweetness.