Cinnamon Sugar Soft Pretzels (Printer Version)

Pillowy pretzels baked golden and coated in fragrant cinnamon sugar for a sweet twist.

# What You'll Need:

→ Dough

01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 teaspoons active dry yeast
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

# How to Prepare:

01 - Combine warm water, 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. Mix until a dough forms.
03 - Knead 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 or until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - In a large pot, bring 10 cups water and baking soda to a rolling boil.
07 - Divide dough into 8 equal pieces. Roll each piece into a 20-inch rope and form a pretzel shape.
08 - Dip each pretzel, one at a time, into the boiling water bath for 30 seconds. Remove with a slotted spatula and place on baking sheets.
09 - Bake the pretzels for 12 to 15 minutes until golden brown.
10 - While warm, brush pretzels generously with melted butter.
11 - Mix cinnamon and sugar in a shallow dish. Dredge the buttered pretzels thoroughly in cinnamon sugar.
12 - Serve pretzels warm.

# Expert Suggestions:

01 -
  • They're warm, pillowy, and coated in that irresistible cinnamon-sugar crunch that makes your fingers sticky and happy.
  • You can make them ahead and reheat them, which means you look like a snack genius without the last-minute stress.
  • The whole process is oddly meditative—rolling, twisting, dipping—and your kitchen will smell incredible the entire time.
02 -
  • The water bath is non-negotiable—it's what gives pretzels their signature chewy exterior and distinct taste, so don't skip it or just bake them like regular bread.
  • Timing the cinnamon sugar coating matters because you want the butter to still be tacky so the sugar sticks, but the pretzel just cool enough to handle safely.
03 -
  • Don't be shy with the butter when brushing the warm pretzels—it's what helps the cinnamon sugar cling and creates that addictive texture.
  • If your water is too cool, the pretzels won't get that characteristic chewy crust, so make sure it's actually boiling before you dip.
Go Back