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Cinnamon Sugar Soft Pretzels

Warm, pillowy, and dusted in a crisp cinnamon-sugar coating, these soft pretzels are the kind of treat that makes a lazy afternoon feel instantly special. They’re approachable enough for a beginner baker but impressive enough to serve at a party or family gathering. Make a batch and enjoy them straight from the oven — they disappear fast.

If you enjoy churro-like cinnamon treats, you might also like this similar recipe for soft and chewy cinnamon sugar churro cookies, which uses many of the same flavors in cookie form.

Why make this recipe

They’re quick to learn: basic bread techniques (mix, knead, rise) deliver a bakery-style finish.
Crowd-pleasing: sweet, soft, and portable — perfect for brunches, parties, or an indulgent snack.
In short: if you want a homemade, nostalgic fair-style snack that’s both comforting and sharable, these cinnamon sugar soft pretzels are a delightful choice.

Step-by-Step Guide to Making Cinnamon Sugar Soft Pretzels

Ingredients

2 ¼ teaspoons active dry yeast
1 cup warm water
1 tablespoon granulated sugar
3 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
¼ cup baking soda
1 large egg, beaten
½ cup granulated sugar
2 teaspoons ground cinnamon

Detailed Directions (expanded)

Bloom the yeast: In a large mixing bowl, whisk the warm water and 1 tablespoon granulated sugar until combined. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until frothy and fragrant. This indicates your yeast is active and ready to leaven the dough.
Form the dough: Add the salt and 3 ½ cups all-purpose flour to the bowl. Stir with a wooden spoon or dough scraper until a rough dough forms, then turn it out onto a lightly floured surface and knead for about 6–8 minutes until the dough is smooth and slightly elastic. If using a stand mixer, knead with the dough hook for 5–6 minutes on medium-low.
First rise: Place the kneaded dough in a lightly greased bowl, turning once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Preheat oven and shape pretzels: Preheat your oven to 425°F (220°C). Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a long rope about 18–24 inches long, then shape each rope into a classic pretzel twist by forming a U, crossing the ends, twisting once, and folding the ends down to meet the bottom of the U. Press the tips to adhere.
Prepare the baking soda bath: In a large pot, bring several quarts of water to a rolling boil, then carefully stir in ¼ cup baking soda. The baking soda bath gives pretzels that signature chewy crust and slightly tangy flavor — it’s essential for authentic texture.
Boil the pretzels: Working in batches, carefully lower each shaped pretzel into the boiling baking soda water and boil for about 30 seconds on each side. Use a slotted spatula to flip and remove them, letting excess water drain before transferring to a parchment-lined or lightly greased baking sheet.
Egg wash and bake: Brush each boiled pretzel lightly with the beaten egg to encourage deep golden color during baking. Place the tray in the preheated oven and bake for 12–15 minutes, until the pretzels are puffed and a deep golden brown.
Cinnamon-sugar coating: While the pretzels bake, combine ½ cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl. As soon as pretzels come out of the oven and are still warm (but not piping hot), roll or sprinkle them in the cinnamon-sugar mixture until evenly coated.
Serve warm: These are best enjoyed immediately while soft and warm. Serve on a platter for sharing, or tucked into paper cones for a fun, fair-style presentation.

Notes on technique and timing

Yeast activation: Water should be warm (about 100–110°F / 38–43°C). Too hot and you risk killing the yeast; too cool and it won’t bloom well.
Dough texture: Aim for a dough that’s slightly tacky but not sticky. Add small amounts of flour if the dough clings to your hands, but avoid adding too much—the pretzels should stay tender.
Boiling bath: Don’t skip the baking soda bath. It’s the difference between a soft roll and a true pretzel crust.
Cinnamon-sugar finish: For a more pronounced coating, brush pretzels lightly with melted butter before tossing in cinnamon sugar.

Best Way to Store Cinnamon Sugar Soft Pretzels

Room temperature: Store in an airtight container or resealable bag for up to 24 hours. They’ll stay soft but are best eaten the same day.
Refrigerator: Wrap in plastic wrap or place in an airtight container and refrigerate for up to 3 days. Reheat before serving.
Freezer: Freeze cooled, uncoated pretzels in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen and then toss in the cinnamon-sugar.

How to reheat

Oven: Preheat to 350°F (175°C). Place pretzels on a baking sheet and warm for 8–10 minutes (longer from frozen), then brush with melted butter and recoat with cinnamon-sugar.
Microwave: For a quick fix, microwave for 10–15 seconds on a microwave-safe plate; this softens them but may lose some crispness.

How to Present Cinnamon Sugar Soft Pretzels

Serving Suggestions for Cinnamon Sugar Soft Pretzels

Simple and classic: Serve warm on a platter with small bowls of chocolate sauce, caramel sauce, or a vanilla glaze for dipping. The sauces add indulgence and make them party-friendly.
Brunch-ready: Pair with coffee, lattes, or spiced tea. The warm cinnamon-sugar pairs beautifully with milky coffee drinks.
Dessert twist: Top with a scoop of vanilla ice cream and a drizzle of caramel for an elevated dessert pretzel sundae.
Kid-friendly snack: Serve in paper cones with toothpicks or wooden skewers so little hands can enjoy them without getting sticky fingers everywhere.

Tips to make Cinnamon Sugar Soft Pretzels

Use active dry yeast and ensure it froths before mixing with flour—this checks that yeast is alive and prevents flat dough.
Keep the baking soda bath gentle: a rolling boil is fine but avoid an aggressive boil that could pummel shaped pretzels apart.
For extra sheen, use an egg wash mixed with a tablespoon of water, and brush evenly before baking.
When coating, roll pretzels while they’re still warm and tacky for the cinnamon-sugar to adhere nicely.

Variation (if any)

Savory version: Omit the cinnamon-sugar and sprinkle coarse sea salt on top before baking for a traditional savory pretzel experience. Serve with mustard or beer cheese dip.
Filled pretzels: After shaping, tuck a small spoonful of Nutella, cream cheese mixed with maple syrup, or apple pie filling into the center, seal well, and then proceed with the baking soda bath and bake. This gives a delightful surprise when you bite in.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it directly with the flour rather than blooming in water. You may see a faster rise, so keep an eye on the dough.

Q: How do I keep pretzels from getting soggy after coating with cinnamon sugar?
A: Roll them in cinnamon-sugar while they’re warm but not too wet. If you notice moisture buildup in the container, store in a single layer or separate with parchment paper. Re-toasting briefly in the oven helps refresh the crust.

Q: Can I make the dough in advance?
A: Yes. After the first knead, you can refrigerate the dough (in an oiled bowl, covered) for up to 24 hours. Let it come to room temperature and finish the rise before shaping and baking.

Q: What if my pretzels flatten during boiling?
A: Ensure your dough has enough structure—avoid over-hydrating. Also, handle shaped ropes gently and don’t overcrowd the boiling pot. Boil for only about 30 seconds per side.

Q: Is there a non-baking-soda option for the bath?
A: Some recipes use lye for an authentic chewy crust, but that requires careful handling and food-grade lye. Baking soda is safer and gives excellent results at home.

Q: How can I make these vegan?
A: Substitute melted coconut oil or vegan butter for the butter, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or aquafaba as the egg wash. The texture will be slightly different but still delicious.

Extra tips for success

Plan timing: Allow the initial rise to fully double for best texture. If your kitchen is cool, find a warm spot (oven with light on) for rising.
Uniform sizes: Divide dough into equal pieces to ensure all pretzels bake evenly. A kitchen scale helps achieve consistency.
Presentation: Serve on a wooden board or in paper cones dusted with extra cinnamon-sugar for a nostalgic fairground feel.

Final thoughts
These cinnamon sugar soft pretzels take simple pantry ingredients and transform them into something comforting, shareable, and delicious. They’re an ideal project for a weekend bake or a last-minute party treat.

Conclusion

If you’d like another take on a cinnamon-sugar treat with a different texture, check out One Little Project’s cinnamon sugar soft pretzels recipe for more inspiration and variations. For an alternative approach and extra tips, Alpine Ella offers a detailed cinnamon sugar soft pretzels guide with helpful photos and serving ideas.