Cinnamon Sugar Soft Pretzels (Printer-friendly)

Golden, soft pretzels generously coated in aromatic 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 (1 packet)
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

# Directions:

01 - Combine warm water, active dry yeast, and 1 tablespoon sugar in a large bowl. Allow to sit for 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture. Stir until a cohesive dough forms.
03 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and allow it to rise for 1 hour or until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal pieces. Roll each into a 20-inch rope and twist into classic pretzel shapes.
08 - One at a time, submerge each pretzel into the boiling water bath for 30 seconds. Remove with a slotted spatula and place on prepared sheets.
09 - Bake for 12 to 15 minutes or until golden brown.
10 - Brush warm pretzels generously with melted butter immediately after baking.
11 - Combine cinnamon and sugar in a shallow dish. Dredge each buttered pretzel thoroughly in the cinnamon sugar mixture.
12 - Serve the pretzels while warm for optimal flavor.

# Expert Tips:

01 -
  • They're soft on the inside, slightly chewy on the outside, with a cinnamon sugar crust that doesn't fall off.
  • Fresh from the oven, they disappear faster than you can plate them.
  • The whole process is surprisingly forgiving, even if you've never made pretzels before.
02 -
  • The water temperature matters—too cold and your yeast stays sleepy, too hot and you'll kill it, so use a thermometer or it'll ruin your whole batch.
  • Don't skip the baking soda bath; that's what separates these from ordinary baked dough twists and gives you that real pretzel chew.
  • Coat the pretzels while they're still warm—if they cool down, the butter won't stick properly and your cinnamon sugar will fall right off.
03 -
  • Use a candy or instant-read thermometer for the water—eyeballing "warm" leads to yeast disappointment.
  • If your pretzels start sticking to the parchment while baking, they're fine; they'll unstick themselves as they cool.
  • Make the dough the night before and let it rise slowly in the fridge, then shape and boil the next day for even better flavor.
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