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This cinnamon sugar soft pretzel recipe transforms a classic savory treat into a sweet indulgence that will make your kitchen smell like a bakery. The combination of soft, chewy pretzel dough with warm cinnamon and sugar creates an irresistible snack that disappears quickly whenever I make them.
I first made these pretzels during a rainy weekend when my children were looking for a baking project. The joy on their faces when they twisted the dough into pretzel shapes and the way they eagerly waited by the oven convinced me this would become our special tradition.
Ingredients
- Warm water: Activates the yeast and creates the perfect environment for dough development
- Active dry yeast: Provides lift and that classic pretzel texture
- Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough
- Salt: Enhances all flavors and balances the sweetness
- All-purpose flour: Creates the perfect structure; look for unbleached for best flavor
- Unsalted butter: Enriches the dough, making it tender and adds richness
- Baking soda bath: Creates that distinctive pretzel crust and beautiful color
- Ground cinnamon: Pairs perfectly with sugar for that classic sweet coating
Step-by-Step Instructions
- Activate the Yeast:
- Combine warm water around 110°F with yeast and sugar in a large bowl and let sit for 5 minutes until foamy and fragrant. This step ensures your yeast is alive and will create a properly risen dough.
- Form the Dough:
- Add salt, melted butter, and flour gradually, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. The dough should spring back when poked but still feel slightly tacky.
- First Rise:
- Place dough in a greased bowl, cover with plastic wrap or a damp towel, and allow to rise in a warm spot for 1 hour. Look for the dough to double in size which indicates proper yeast activity and development of flavor.
- Shape Pretzels:
- Divide dough into 12 equal portions and roll each into a 20-inch rope. Form the pretzel shape by creating a U shape, crossing the ends twice, then pressing ends onto the bottom curve. The thickness should be consistent for even baking.
- Baking Soda Bath:
- Boil water and baking soda in a large pot. Gently lower each pretzel into the solution for 20–30 seconds. This alkaline bath gelatinizes the outside of the dough, creating that distinctive chewy pretzel texture.
- Bake to Perfection:
- Place boiled pretzels on parchment-lined baking sheets and bake at 400°F for 12–15 minutes. Look for a golden brown color which indicates they are perfectly baked with a slightly crisp exterior.
- Cinnamon Sugar Coating:
- While pretzels are still warm, brush each completely with melted butter, then roll in the cinnamon sugar mixture until fully coated. The warm pretzels will help the butter and sugar mixture adhere properly.
Cinnamon is my favorite ingredient in this recipe. When I was growing up, my grandmother would make cinnamon toast on cold mornings, and these pretzels bring back those warm memories. The aroma that fills the kitchen as they bake is almost as rewarding as eating them.
Perfect Pairings
These sweet pretzels pair wonderfully with hot chocolate or coffee for an afternoon treat. For an extra special dessert, serve them alongside vanilla ice cream or a cream cheese dip. The contrast between the warm pretzel and cold ice cream creates a delightful temperature contrast that enhances both.
Troubleshooting Tips
Pretzel dough can sometimes be sticky to work with. If you find this happening, dust your hands with flour rather than adding more flour to the dough. Too much additional flour can make your pretzels tough. If your kitchen is cool, try rising the dough in an oven that has been turned on briefly then shut off to create a warm environment.
Making Ahead Options
The dough can be prepared and refrigerated overnight for freshly baked pretzels the next day. After shaping, you can freeze the unbaked pretzels on a baking sheet, then transfer to freezer bags. When ready to bake, thaw for 30 minutes, give them the baking soda bath, and continue with the recipe as written.
The History Behind Pretzels
Traditional German pretzels date back centuries and were originally made by monks as rewards for children who learned their prayers. The classic pretzel shape is said to represent arms crossed in prayer. This sweet variation transforms the savory German original into an American-inspired treat that maintains the beloved chewy texture while adding warmth and sweetness.
Frequently Asked Questions
- → Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and refrigerate it overnight. Let it come to room temperature before shaping and baking.
- → How do I ensure the pretzels are soft?
Proper kneading and allowing the dough to rise fully are key. Also, avoid overbaking to keep the pretzels soft inside.
- → What is the purpose of the baking soda bath?
The baking soda bath creates the classic chewy texture and gives the pretzels their golden, crisp exterior when baked.
- → Can I freeze these pretzels?
Yes, you can freeze baked pretzels. Reheat them in the oven or microwave to restore their soft texture.
- → What if I don’t have active dry yeast?
Instant yeast can be used instead of active dry yeast. Mix it directly into the flour without proofing in warm water.