Cinnamon Sugar Soft Pretzels

My sister showed up at my apartment one Saturday morning with a bag of cinnamon sugar pretzels from a local bakery, and I've been chasing that moment ever since. There's something about the warm, buttery crunch combined with that sweet spice that just stops you mid-bite. I finally decided to figure out how to make them myself, and it turned out to be easier than I expected—just yeast dough, a quick boil, and a generous cinnamon coating that makes your kitchen smell absolutely unforgettable.

I made these for a book club meeting last month, and two people came back for thirds while the actual dessert I'd planned sat mostly untouched. That's when I knew these pretzels had crossed over from snack into something people actually crave, not just tolerate.

Ingredients

• Warm water (1 1/2 cups): This is where everything starts—the yeast needs it to wake up and do its job, so don't skip the thermometer check.
• Active dry yeast (2 1/4 tsp): One standard packet, and it's what gives your dough that pillowy texture and subtle tang.
• Granulated sugar (1 tbsp for dough, 1 cup for topping): The small amount in the dough feeds the yeast; the big amount in the topping is pure joy.
• All-purpose flour (4 cups): The backbone, and it's forgiving enough that you don't need to be obsessive about measuring.
• Salt (1 tsp): Don't skip it—it balances the sweetness and makes the dough structure stronger.
• Unsalted butter (2 tbsp melted for dough, 1/2 cup for topping): The melted butter in the dough keeps things tender, and the coating butter is what makes the cinnamon sugar actually stick.
• Baking soda (2/3 cup): This is the secret—it creates that chewy pretzel crust you can't replicate any other way.
• Ground cinnamon (2 tbsp): Use the good stuff if you can; cheap cinnamon tastes like old spice cabinet.

Instructions

Wake up your yeast:

Combine warm water, yeast, and sugar in a large bowl and let it sit for about 5 minutes. You'll see it get foamy and smell slightly beer-like, which means it's alive and ready to work.

Build the dough:

Add flour, salt, and melted butter to your yeast mixture and stir until shaggy crumbs come together. This is easier with a stand mixer but your hands work fine.

Knead until smooth:

Transfer to a floured surface and knead for 5 to 7 minutes until the dough feels smooth and elastic and doesn't stick to your hands. You'll feel when it's right.

First rise:

Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it sit for an hour until it's roughly doubled in size. This can happen on your kitchen counter while you do other things.

Get your water bath ready:

Preheat your oven to 450°F and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water and the baking soda to a boil—the baking soda will make the water smell strong and turn slightly cloudy, which is exactly right.

Shape your pretzels:

Divide the dough into 8 pieces and roll each one into a rope about 20 inches long. Loop it into a pretzel shape, pinching the ends to seal them together.

The boil:

Working one at a time, carefully lower each pretzel into the hot water for 30 seconds using a slotted spatula. It'll sink, then bob back to the surface—that's your signal to fish it out.

Bake to golden:

Arrange the boiled pretzels on your prepared sheets and bake for 12 to 15 minutes until they're deep golden brown and firm to the touch.

Coat while warm:

While they're still hot, brush each pretzel generously with melted butter. The heat helps the butter soak in instead of sliding off.

The magic coating:

Mix your cinnamon and sugar in a shallow bowl, then immediately roll each buttered pretzel in the mixture until it's fully coated. The cinnamon sugar will cling to the warm butter like it was meant to be there.

Save to Pinterest

My neighbor smelled these baking and knocked on my door halfway through, and I had to give her one straight from the cooling rack even though I was supposed to be saving them for a potluck. She came back three days later asking if I'd teach her to make them. That's when I realized some recipes are worth passing along.

Why the Baking Soda Bath Changes Everything

The boiling water with baking soda does something genuinely magical to the dough's surface—it creates that distinctive chewy, slightly dense exterior that real pretzels have. Without it, you're just baking sweetened dough, which isn't bad but it's not pretzel. The soda also gives them a subtle browning that happens way faster than regular baking, so you don't need to wait as long.

Timing and Temperature Matter

I learned this the hard way my first attempt: if your water isn't hot enough when you add the baking soda, the bath won't work the same way. And if you wait too long between pulling a pretzel from the water and placing it on the sheet, it'll start to stick to itself. Speed matters here, but not in a stressful way—just work steadily and stay focused.

Variations and Serving Ideas

These pretzels are amazing on their own, but they also play well with others if you want to get creative. I've dipped them in melted chocolate, drizzled them with a simple vanilla glaze, and even tried a half-salt-half-cinnamon coating for when I couldn't decide what I wanted. They're good with cream cheese if you want something savory, or warm chocolate sauce if you want to lean into dessert territory.

• Try half the dough with cinnamon sugar and half with everything bagel seasoning for a sweet-and-savory experience.
• A light vanilla glaze drizzled over warm pretzels adds elegance without hiding the cinnamon flavor.
• Store extras in an airtight container and refresh them in a warm oven for 3 to 4 minutes before serving.

Save to Pinterest

These pretzels have become my go-to when I want to make something that feels homemade but looks impressive. There's something satisfying about pulling a tray of golden, cinnamon-coated pretzels from the oven knowing you made them from scratch.

Recipe FAQs

→ What makes these pretzels soft and pillowy?

The dough is kneaded until smooth and allowed to rise for an hour, resulting in a tender, airy texture after baking.

→ Why are pretzels boiled in a baking soda bath before baking?

The baking soda bath helps develop the characteristic pretzel crust and adds a slight chewy texture by altering the dough's surface.

→ Can I use whole wheat flour for the dough?

Yes, whole wheat flour can substitute all-purpose flour for a nuttier flavor and added nutritional value, though the texture may be denser.

→ How is the cinnamon sugar coating applied?

While still warm, pretzels are brushed with melted butter and then dredged in a mixture of sugar and ground cinnamon to coat evenly.

→ What are some serving suggestions for these pretzels?

They can be enjoyed plain, drizzled with vanilla glaze, or served with cream cheese dip or warm chocolate sauce for added richness.

→ Are these pretzels suitable for vegetarians?

Yes, they contain no meat products and use butter, making them suitable for a vegetarian diet.