Cinnamon Sugar Soft Pretzels (Printable)

Soft, pillowy dough twisted into classic pretzel shapes and coated in fragrant cinnamon sugar for a sweet twist on the traditional snack.

# Ingredient List:

→ Dough

01 - 1 ½ cups warm water (about 110°F/43°C)
02 - 2 ¼ teaspoons active dry yeast (1 packet/7 g)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour (500 g)
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Baking Soda Bath

07 - ⅔ cup baking soda (160 ml)
08 - 10 cups water (2.4 L)

→ Topping

09 - ½ cup granulated sugar (100 g)
10 - 2 teaspoons ground cinnamon
11 - 4 tablespoons unsalted butter, melted (60 g)

# How to Make:

01 - Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
02 - Add melted butter, flour, and salt to the yeast mixture. Stir until a shaggy, rough dough forms.
03 - Knead by hand on a lightly floured surface or use a stand mixer with dough hook for 5–7 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
06 - In a large pot, bring 10 cups water and ⅔ cup baking soda to a rolling boil over high heat.
07 - Turn dough onto a lightly floured surface and divide into 8 equal portions. Roll each piece into a 20-inch rope, then twist into a traditional pretzel shape, sealing the ends firmly.
08 - Using a slotted spatula, carefully lower each pretzel into the boiling baking soda bath. Boil for 30 seconds, then transfer to the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12–15 minutes until deep golden brown, rotating the baking sheets halfway through for even coloring.
10 - Immediately brush the hot pretzels generously with melted butter while they are still warm to ensure the coating adheres properly.
11 - Whisk together granulated sugar and cinnamon in a shallow bowl. Toss each buttered pretzel in the mixture until evenly coated, pressing gently to help the sugar stick.
12 - Serve immediately while warm. For best texture, enjoy within a few hours of baking.

# Expert Tips:

01 -
  • They are somehow better than mall pretzels with that irresistible soft chew inside
  • The baking soda bath is what gives them that authentic pretzel flavor and deep golden color
  • You can have warm cinnamon sugar carbs in your hands faster than driving anywhere
02 -
  • Water that is too hot kills yeast so err on the side of too cool
  • The baking soda bath is non negotiable for that real pretzel taste and texture
  • Work quickly when shaping so the dough does not start puffing up before boiling
03 -
  • Weigh your flour if possible because measuring by volume can be so inconsistent
  • Extra cinnamon sugar never hurts anyone so make a little more than you think you need

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