Cinnamon Sugar Soft Pretzels From Scratch

Making cinnamon sugar soft pretzels from scratch is easier than you might think! These deliciously soft baked pretzels are dipped in butter and a cinnamon sugar blend. This recipe only requires a few simple ingredients that you probably already have in your kitchen. We’ll show you how to make the dough, form it into pretzels, and bake them to perfection.

Cinnamon Sugar Pretzels from Scratch

Enjoy the satisfaction of creating a homemade treat from start to finish with this quick and easy cinnamon sugar pretzel recipe! The use of instant dry yeast reduces rise time, allowing you to savor these delightful doughy delights in half the time.

Why We Love This Recipe

Simple Ingredients: All you need are a few simple ingredients – flour, salt, yeast, and water. Not only will this be more cost-effective than buying store-bought versions but it allows for endless customization to suit whatever craving you have.

Customizable: Make your pretzel baking experience one-of-a-kind with this customizable recipe! With this version, we’re featuring buttery cinnamon sugar. You can also go savory by topping with flavorful ingredients like garlic, cheese and oregano. Check out our soft pretzels with everything but the bagel seasoning!

Fun to Shape: Pretzels are also incredibly easy to shape into different designs. Whether you want your pretzel twisted into a knot, as soft pretzel bites or shaped into a heart, each one can be as unique as you’d like it to be.

Active Dry Yeast vs. Instant Dry Yeast.

When it comes to baking, active dry yeast and instant dry yeast are both popular choices for leavening. For a foolproof soft pretzel, we use instant dry yeast in this recipe. But what’s the difference between the two?

Active dry yeast is the most common type of yeast used in home baking and is known for its slow but steady action. It consists of granules that need to be “activated” in warm liquid (water, milk, etc) before use. After dissolving, this type of yeast needs to stand until it foams which indicates that the active ingredients are ready for use. This step is important because you need to make sure the yeast is still alive. Active dry yeast can be unstable so it’s possible for it to no longer be active even before the expiration date has arrived.

Instant dry yeast on the other hand is a much faster-working variant of active dry yeast and does not require the activation process. It consists of finer granules that are smaller than those found in active dry yeast so they disperse more easily into doughs and batters with less effort. This makes it easy to combine instant dry yeast into dough without any extra prep.

Ingredients Needed to Make Cinnamon Sugar Soft Pretzels

For exact measurements and weights, please see the recipe card. Note: For best results, be sure to weigh your ingredients using a kitchen scale.

For the Pretzel Dough

• all-purpose flour – Bread flour works even better in the recipe due to the higher protein content.
• granulated sugar
• instant dry yeast – Instant yeast can be mixed directly with dry ingredients unlike active yeast.
• kosher salt
• melted butter
• warm water

For Baking Soda Bath

• water
• baking soda

For Cinnamon Sugar Topping

• egg and water – For the egg wash.
• ground cinnamon
• granulated sugar – You can also use brown sugar.
• melted butter – We used salted butter for a sweet and savory flavor.

How to Make Everything Soft Pretzels

Weigh all of your dry ingredients using a kitchen scale.

Make the dough: In the bowl of a stand mixer, add flour, sugar, yeast and salt. With the dough hook attachment on medium low, combine dry mixture for one minute.

Add melted butter and water. Mix on low speed until the dough comes together, about 3-4 minutes. Increase speed to medium or medium-high and continue to mix until the dough is smooth, about 5 more minutes. If dough is very sticky, add a little more flour.

Proof the dough: In a greased bowl using avocado or other neutral oil, transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until it doubles in size, about 1 hour. We rise in our oven with the oven light turned on.

Prep the pretzels: Once risen, turn dough out on a lightly floured surface. Divide the dough into 12 equal pieces. If possible, use a kitchen scale to be sure all pieces are the same in weight. Ours came out to 83g each.

Line 1-2 baking sheets with parchment paper. You will more than likely need two baking trays.

Shape the pretzels: Working with one piece of dough at a time, roll the dough into a long rope, about 22-24 in long. To shape the pretzel, hold the ends of the rope in your hands, making a “U” shape. Twist the strands around each other once and then twist again. Fold over the ends down to the rounded part of the dough. Press the ends to seal.

Preheat the oven to 400F.

Make the baking soda bath: Bring water to a boil in a large pot or Dutch oven over medium high heat. Add baking soda to boiling water. Be careful as the baking soda will initially cause a bubbling reaction. Reduce heat to low. Working in batches, add the pretzel dough to the baking soda water and for about 30 seconds on each side. You’ll want to flip halfway through using a slotted spoon or spatula. When removing, be sure to allow the excess water to drain.

Add pretzel dough back to the parchment lined baking sheet, leaving about 1/2″ around each piece.

Bake the pretzels: Whisk egg with water until combined. Brush egg wash onto to each shaped pretzel. Bake for 12-15 minutes or until the pretzels are golden brown. Remove from oven and let rest on a baking rack.

Coat the pretzels: In a shallow bowl or dish, mix cinnamon and sugar. Dip pretzels in melted butter and then dip in cinnamon sugar mixture. Make sure the top of the pretzel is well coated. Serve and enjoy!

How to Store Soft Cinnamon Sugar Pretzels

These pretzels are best eaten the same day. If you have leftovers, they can be stored in an airtight container at room temperature or in the fridge for a few days.

Get Creative Topping Your Soft Pretzels

From sprinkles of coarse sea salt to a drizzle of honey and everything in between, the creative topping possibilities for pretzels are truly endless! Dare to be daring by experimenting with different flavor combinations – you might just find yourself inventing your very own signature snack. Step outside the box when creating these divine treats.

A batch of homemade pretzels is a simple process that allows bakers of any skill level to create a delectable chewy treat with ease. Whether it’s an after-school snack or a simple dessert, these soft and chewy pretzels are sure to please! Give this recipe a try and indulge in the delight that you made these homemade cinnamon sugar pretzels from scratch!

More Easy Snack Recipes

• Homemade Pita Chips
• Homemade Toffee Chunks
• Cold Veggie Pizza

Cinnamon Sugar Soft Pretzels From Scratch

Making cinnamon sugar soft pretzels from scratch is easier than you might think! These deliciously soft baked pretzels are dipped in butter and a cinnamon sugar blend.

5 from 50 votes

Print Recipe Pin Recipe

Prep Time 1 hr 30 mins

Cook Time 30 mins

Total Time 2 hrs

Course Dessert, Snack

Cuisine American

Servings 12 pretzels

Difficulty Medium

Ingredients

  

1x2x3x

For Pretzel Dough

• ▢ 5 cups bread flour or all purpose flour, 600g
• ▢ 2 tbsp granulated sugar, 25g
• ▢ 1 packet instant dry yeast
• ▢ 1 tsp kosher salt, 12g
• ▢ 4 tbsp unsalted butter, melted
• ▢ 1½ cups warm water, 110 degrees
• ▢ 1 tbsp avocado oil

For Baking Soda Bath

• ▢ 12 cups water
• ▢ ½ cup baking soda

For Finishing

• ▢ 1 egg
• ▢ 1 tbsp cold water
• ▢ ¼ cup salted butter, melted
• ▢ ½ granulated sugar
• ▢ 1 tbsp ground cinnamon

Instructions

 

• Weigh all of your dry ingredients using a kitchen scale.
• Make the dough: In the bowl of a stand mixer, add flour, sugar, yeast and salt. With the dough hook attachment on medium low, combine dry mixture for one minute.
• Add melted butter and water. Mix on low speed until the dough comes together, about 3-4 minutes. On medium speed, continue to mix until the dough is smooth, about 5 more minutes. If dough is very sticky, add a little more flour.
• Proof the dough: Grease a large bowl with avocado oil or olive oil. Transfer the dough to the bowl and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 1 hour. We rise in our oven with the oven light turned on.
• Prep the pretzels: Once risen, turn dough out on a lightly floured surface. Divide the dough into 12 equal pieces. If possible, use a kitchen scale to be sure all pieces are the same in weight. Ours came out to 83g each.
• Line 1-2 baking sheets with parchment paper. You will more than likely need two baking trays.
• Shape the pretzels: Working with one piece of dough at a time, roll the dough into a long rope, 22-24 in long. To shape the pretzel, hold the two ends of the rope in your hands, making a "U" shape. Twist the strands around each other once and then twist again. Fold over the ends down to the rounded part of the dough. Press the ends to seal.
• Preheat the oven to 400F.
• Make the baking soda bath: Bring water to a boil in a large pot or Dutch oven over medium high heat. Add baking soda to boiling water. Be careful as the baking soda will initially cause a bubbling reaction. Reduce heat to low. Working in batches, add the pretzel dough to the baking soda water and for about 30 seconds on each side. You'll want to flip halfway through using a slotted spoon or spatula.
• Add pretzel dough back to the prepared baking sheet, leaving about 1/2″ around each piece.
• Bake the pretzels: Whisk egg with water until combined. Brush egg wash onto to each shaped pretzel. Bake for 12-15 minutes or until the pretzels are golden brown. Remove from oven and let rest on a baking rack.
• Coat the pretzels: In a shallow bowl or dish, mix cinnamon and sugar. Dip pretzels in melted butter and then dip in cinnamon sugar mixture. Make sure the top of the pretzel is well coated. Serve and enjoy!

Keyword cinnamon sugar soft pretzel

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