Cinnamon Sugar Soft Pretzels

The smell of cinnamon sugar has always reminded me of rainy Sunday afternoons when my grandmother would make something special to chase away the gloom. I remember standing on a chair at the kitchen counter, completely mesmerized as she twisted dough into those impossible knots. These pretzels became my weekend project years later, and there is something deeply satisfying about dipping soft dough into a bubbling bath and watching it transform in the oven.

Last winter, I made a batch during a snowstorm when my friends were stuck at my place unexpectedly. The kitchen filled with such incredible warmth that everyone abandoned their phones and gathered around the oven watching them turn golden. We stood there dipping warm pretzels into the cinnamon sugar, burning our fingers just a little but not caring at all.

Ingredients

• 1 ½ cups warm water: This temperature activates the yeast perfectly without killing it
• 2 ¼ teaspoons active dry yeast: One packet makes everything simple and reliable
• 1 tablespoon granulated sugar: Feeds the yeast and gets the fermentation going
• 4 cups all-purpose flour: Bread flour works too for extra chewiness
• 1 teaspoon salt: Essential for balancing the sweet coating
• 2 tablespoons unsalted butter, melted: Adds richness and keeps the dough tender
• ⅔ cup baking soda: The secret to that classic pretzel exterior and flavor
• 10 cups water: Creates the bath that gives pretzels their signature chew
• ½ cup granulated sugar: Mixes with cinnamon for the perfect sweet coating
• 2 teaspoons ground cinnamon: Warm and fragrant, the pretzels perfect partner
• 4 tablespoons unsalted butter, melted: Brush this on while hot so the cinnamon sugar sticks

Instructions

Wake up the yeast:

Combine the warm water, yeast, and tablespoon of sugar in a large bowl and let it sit for about 5 minutes until you see a foamy layer on top

Make the dough:

Add the melted butter, flour, and salt to the yeast mixture and stir until everything comes together into a shaggy, rough dough

Knead until smooth:

Work the dough by hand or with a stand mixer for 5 to 7 minutes until it feels smooth, elastic, and bounces back when you poke it

Let it rise:

Place the dough in a lightly greased bowl, cover it, and leave it in a warm spot for about 1 hour until it has doubled in size

Preheat and prep:

Heat your oven to 450°F and line two baking sheets with parchment paper so nothing sticks

Start the bath:

Bring 10 cups of water and the baking soda to a boil in a large pot while you shape the pretzels

Shape the pretzels:

Divide the dough into 8 equal pieces, roll each into a 20 inch rope, and twist into the classic pretzel shape

Take the plunge:

Carefully lower each pretzel into the boiling baking soda bath for 30 seconds, then lift it out with a slotted spatula

Bake until golden:

Arrange the pretzels on the prepared baking sheets and bake for 12 to 15 minutes until they are deep golden brown

Butter them up:

Brush each hot pretzel generously with melted butter while they are still warm from the oven

Coat with cinnamon sugar:

Mix the sugar and cinnamon in a shallow bowl, then toss each buttered pretzel in the mixture until completely coated

Enjoy warm:

These are absolutely best served immediately while the sugar is still slightly crunchy

Save

My daughter now asks to help twist the dough every time, though her shapes never quite turn out like pretzels. We have learned that the misshapen ones taste just as wonderful and the laughter matters more than perfection.

Getting That Perfect Twist

Rolling the dough into an even rope takes some patience and I find it helps to let the dough rest briefly if it keeps snapping back. Make a U shape, cross the ends over each other twice, then fold them down to press onto the bottom curve of the pretzel.

Make Them Your Own

A cream cheese glaze drizzled over the top transforms these into something like a cinnamon roll pretzel hybrid. Sometimes I add a pinch of nutmeg to the cinnamon sugar mixture when I want extra warmth and depth of flavor.

Storing And Refreshing

These are definitely best enjoyed the same day when the coating is still crunchy. If you have leftovers, wrap them well and refresh in a warm oven for a few minutes to bring back that fresh baked texture.

• Place a clean kitchen towel over the baked pretzels as they cool to keep them soft
• Do not refrigerate the pretzels as the humidity makes the coating soggy
• Freeze uncoated pretzels and reheat with fresh butter and cinnamon sugar later

Save

There is something magical about pulling a tray of these from the oven and watching faces light up. Make them for someone you love soon.

Common Recipe Questions

→ Why dip pretzels in baking soda bath?

The baking soda bath creates the classic chewy texture and deep golden-brown color. It alkalizes the dough surface, promoting better browning and that distinctive pretzel flavor profile.

→ Can I make these ahead of time?

Yes! Prepare the dough, shape into pretzels, and refrigerate on baking sheets covered with plastic wrap for up to 12 hours before the baking soda bath and baking.

→ How do I store leftover pretzels?

Store in an airtight container at room temperature for up to 2 days. Refresh in a 350°F oven for 3-5 minutes to restore softness before coating with fresh cinnamon sugar.

→ What if my dough doesn't rise?

Ensure your water temperature is around 110°F—too hot kills yeast, too cold slows activation. Place dough in a warm, draft-free spot. Adding a bit more sugar can also help yeast activity.

→ Can I freeze these pretzels?

Absolutely! Freeze baked, cooled pretzels without the cinnamon sugar coating for up to 3 months. Thaw and warm in the oven, then add fresh butter and cinnamon sugar coating before serving.