Cinnamon Sugar Soft Pretzels – Warm, Sweet, and Incredibly Soft
There’s something about warm, soft pretzels that feels instantly comforting. Add a buttery cinnamon sugar coating, and you’ve got a bakery-style treat you can make at home with basic ingredients. These pretzels are soft inside, lightly chewy outside, and perfectly sweet without being heavy.
They’re great for weekend baking, after-school treats, or a cozy movie-night snack. If you’ve never made pretzels before, don’t worry—this recipe is simple, forgiving, and fun to shape.
Cinnamon Sugar Soft Pretzels - Warm, Sweet, and Incredibly Soft
Ingredients
Method
- Proof the yeast. In a large bowl, combine warm water, 1 tablespoon granulated sugar, and the yeast.Stir and let it sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.
- Make the dough. Add 3 1/2 cups flour, 1 teaspoon salt, and 2 tablespoons melted butter to the bowl. Stir until a shaggy dough forms.Knead by hand on a lightly floured surface for 5–7 minutes (or in a mixer with a dough hook for 4–5 minutes) until smooth and slightly tacky. Add up to 1/2 cup more flour as needed.
- Let it rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size. A slightly warm oven (turned off) works well.
- Prepare the baking soda bath. Bring 8 cups of water to a gentle boil in a large pot.Stir in 1/2 cup baking soda slowly. Keep at a low boil. Preheat the oven to 425°F (220°C).Line two baking sheets with parchment paper and lightly grease them.
- Shape the pretzels. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20–24 inch rope. Make a U shape, cross the ends twice, then fold the twist down to the base to form a pretzel.Press the ends to stick.
- Boil briefly. Working in batches, drop each pretzel into the baking soda bath for 20–30 seconds. Use a slotted spatula to remove and let excess water drip off. Place on the prepared sheets.This step gives the classic pretzel chew and color.
- Optional egg wash. For a glossy finish, brush lightly with beaten egg. It’s optional for cinnamon sugar pretzels but adds a nice look.
- Bake. Bake for 10–12 minutes, until golden brown. Rotate pans halfway for even color.
- Butter and coat. While warm, brush each pretzel generously with melted butter.In a shallow bowl, mix 1/2 cup granulated sugar with 2–3 teaspoons ground cinnamon. Toss or sprinkle each pretzel with the cinnamon sugar until fully coated.
- Serve warm. These are best fresh from the oven. Add an extra dusting of cinnamon sugar if you like them sweeter.
Why This Recipe Works
Soft pretzels get their signature texture from a quick baking soda bath. It creates a chewy exterior while keeping the inside fluffy.
A rich dough made with butter and a touch of sugar keeps the pretzels tender and flavorful. The cinnamon sugar finish adds sweetness without frosting or glaze, so they’re not messy and still feel light. Plus, the dough is easy to handle, making this ideal for beginners.
Shopping List
- All-purpose flour (about 4 cups)
- Warm water (1 1/2 cups, around 110°F/43°C)
- Active dry yeast (2 1/4 teaspoons, one packet)
- Granulated sugar (for the dough and cinnamon sugar)
- Brown sugar (optional, for deeper flavor in the dough)
- Salt (fine salt for the dough, coarse salt optional)
- Unsalted butter (melted, for the dough and brushing)
- Baking soda (for the boiling bath)
- Ground cinnamon
- Egg (optional, for an egg wash if you want extra sheen)
How to Make It
- Proof the yeast. In a large bowl, combine warm water, 1 tablespoon granulated sugar, and the yeast.
Stir and let it sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.
- Make the dough. Add 3 1/2 cups flour, 1 teaspoon salt, and 2 tablespoons melted butter to the bowl. Stir until a shaggy dough forms.
Knead by hand on a lightly floured surface for 5–7 minutes (or in a mixer with a dough hook for 4–5 minutes) until smooth and slightly tacky. Add up to 1/2 cup more flour as needed.
- Let it rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size. A slightly warm oven (turned off) works well.
- Prepare the baking soda bath. Bring 8 cups of water to a gentle boil in a large pot.
Stir in 1/2 cup baking soda slowly. Keep at a low boil. Preheat the oven to 425°F (220°C).
Line two baking sheets with parchment paper and lightly grease them.
- Shape the pretzels. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20–24 inch rope. Make a U shape, cross the ends twice, then fold the twist down to the base to form a pretzel.
Press the ends to stick.
- Boil briefly. Working in batches, drop each pretzel into the baking soda bath for 20–30 seconds. Use a slotted spatula to remove and let excess water drip off. Place on the prepared sheets.
This step gives the classic pretzel chew and color.
- Optional egg wash. For a glossy finish, brush lightly with beaten egg. It’s optional for cinnamon sugar pretzels but adds a nice look.
- Bake. Bake for 10–12 minutes, until golden brown. Rotate pans halfway for even color.
- Butter and coat. While warm, brush each pretzel generously with melted butter.
In a shallow bowl, mix 1/2 cup granulated sugar with 2–3 teaspoons ground cinnamon. Toss or sprinkle each pretzel with the cinnamon sugar until fully coated.
- Serve warm. These are best fresh from the oven. Add an extra dusting of cinnamon sugar if you like them sweeter.
Keeping It Fresh
Soft pretzels are best the day they’re baked.
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5–7 minutes to restore softness. You can also freeze baked pretzels (without cinnamon sugar) for up to 2 months.
Reheat from frozen at 325°F (165°C) for 10–12 minutes, then brush with butter and coat with cinnamon sugar.
Health Benefits
- Controlled sweetness: These pretzels rely on a light cinnamon sugar coating, so you can adjust the sweetness to your taste.
- Lower in fat than fried treats: They’re baked, not fried, which cuts down on oil.
- Simple ingredients: No artificial flavors or preservatives—just pantry staples.
- Portion-friendly: Making them at home lets you shape smaller pretzels or sticks for built-in portion control.
What Not to Do
- Don’t skip the baking soda bath. It’s the key to pretzel chew and color. Water alone won’t deliver the same result.
- Don’t over-flour the dough. A slightly tacky dough bakes up softer. Too much flour makes pretzels dense and dry.
- Don’t over-boil. Keep it to 20–30 seconds per pretzel.
Longer can make the surface tough or bitter.
- Don’t add cinnamon sugar before baking. It will melt and burn. Always coat after baking with butter.
- Don’t skip the butter. The butter helps the cinnamon sugar stick and adds that bakery-style softness.
Variations You Can Try
- Pretzel bites: Cut ropes into 1-inch pieces, boil and bake as usual. Toss warm bites in butter and cinnamon sugar.
- Filled twists: Roll ropes thinner and twist two strands together with a light smear of cinnamon sugar between them before shaping.
- Maple cinnamon: Add 1–2 tablespoons maple syrup to the dough and use a maple butter brush before coating.
- Vanilla sugar finish: Mix a little vanilla bean paste into the melted butter or use vanilla sugar for coating.
- Glazed version: Drizzle with a quick vanilla glaze (powdered sugar, milk, vanilla) after the cinnamon sugar for extra decadence.
- Whole wheat blend: Swap 1 cup all-purpose flour for white whole wheat.
Add 1–2 tablespoons extra water if the dough feels stiff.
FAQ
Can I use instant yeast instead of active dry?
Yes. Use the same amount and skip the proofing step. Mix instant yeast directly with the dry ingredients, then add warm water and melted butter.
The rise time will be similar.
What if I don’t have parchment paper?
Grease your baking sheets well and sprinkle a little flour or fine cornmeal to prevent sticking. Parchment makes handling easier, but it’s not essential.
Can I make the dough ahead?
Yes. After kneading, refrigerate the dough tightly covered for up to 24 hours.
Let it come to room temperature for 30–45 minutes before shaping and proceeding with the baking soda bath and bake.
How do I keep the pretzels soft after baking?
Don’t overbake. Store in an airtight container once cooled. For maximum softness, brush with a bit of butter before storing and reheat gently in the oven the next day.
Is there a way to make them dairy-free?
Use plant-based butter or neutral oil in the dough and for brushing.
The texture remains soft, and the cinnamon sugar will still stick well.
Do I need an egg wash?
No. An egg wash adds shine but isn’t required, especially since you’ll coat them with butter and cinnamon sugar after baking.
Why did my pretzels turn pale?
They likely didn’t get enough time in the baking soda bath or the oven temperature was too low. Make sure the bath is gently boiling and the oven is fully preheated to 425°F (220°C).
Can I reduce the sugar?
Absolutely.
Cut the cinnamon sugar in half or dust lightly instead of fully coating. The pretzels will still taste rich and warm from the butter and cinnamon.
Wrapping Up
Cinnamon Sugar Soft Pretzels bring bakery-level comfort to your kitchen with simple steps and pantry staples. The baking soda bath gives them that classic pretzel bite, while the buttery cinnamon sugar finish makes them irresistible.
Make a batch for a cozy afternoon, or freeze some for quick treats later. Once you try them, you’ll want to keep this recipe on repeat.
