I still remember the first time I made these Cinnamon Sugar Soft Pretzels in my kitchen—it was on a quiet afternoon, and I just wanted to create something warm, sweet, and comforting. As soon as they came out of the oven, golden and soft, I brushed them with butter and dipped them into a generous bowl of cinnamon sugar. The aroma was irresistible, and the first bite took me right back to childhood visits to bakeries and street fairs. Since then, this recipe has become one of my personal favorites—not just for its taste, but for the joy it brings every time I make it.
You’ll love this recipe because it combines the perfect soft texture of classic pretzels with a sweet, spiced coating that’s hard to resist. It’s the kind of treat that disappears quickly, whether served at a weekend gathering or as a cozy homemade snack. The best part? You don’t need any fancy tools or skills to make them—just a love for fresh, homemade bakes.
These Cinnamon Sugar Soft Pretzels are incredibly versatile. You can serve them as a fun dessert, an afternoon pick-me-up, or even for brunch. They can be paired with a sweet cream cheese dip, vanilla glaze, or just enjoyed as they are. You can also shape them into twists or bites if you’re serving a crowd or want smaller portions.
What makes this recipe even more appealing is how affordable it is. The ingredients are pantry staples—nothing too fancy or expensive. It’s one of those recipes where you get a bakery-style treat without the bakery price tag. Whether you’re baking for your family or planning a party platter, you can whip up a batch without overspending.
Ingredients for the Recipe:
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1 and ½ cups warm water (about 110°F)
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1 packet (2 and ¼ tsp) active dry yeast
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1 tsp salt
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1 tbsp granulated sugar
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4 cups all-purpose flour
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2/3 cup baking soda (for boiling water solution)
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1 large egg yolk beaten with 1 tbsp water (for egg wash)
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4 tbsp unsalted butter, melted (for brushing)
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½ cup granulated sugar (for coating)
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1 tbsp ground cinnamon (for coating)
How to Prepare This Recipe
Making Cinnamon Sugar Soft Pretzels is one of the most satisfying baking experiences I’ve ever had. From kneading the dough to twisting it into that signature pretzel shape, each step brings you closer to a warm, bakery-style treat that’s sweet, soft, and deeply comforting. The process is straightforward and fun, even for beginners, and the results are absolutely worth it.
Step-by-Step Instructions for Preparation:
1. Activate the yeast
Start by combining the warm water and granulated sugar in a large mixing bowl. Stir gently, then sprinkle the yeast on top. Let it sit undisturbed for 5–10 minutes until it becomes foamy. This step is crucial for activating the yeast properly.
2. Prepare the dough
Once the yeast mixture is foamy, add salt and flour to the bowl gradually. Stir with a wooden spoon or dough hook attachment if using a stand mixer. Once the dough comes together, knead it on a lightly floured surface for about 5–7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
3. Let the dough rise
Place the kneaded dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size. This resting period is what gives the pretzels their soft texture.
4. Preheat the oven and prepare the baking soda bath
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper. While the oven heats, bring 8 cups of water to a boil in a large pot. Once boiling, slowly add the baking soda (be careful—it will bubble up). Stir to dissolve, then reduce to a simmer.
5. Shape the pretzels
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 20 inches), then form the classic pretzel shape: create a U, cross the ends over each other, and press them down onto the bottom of the U.
6. Boil the pretzels
Carefully lower each pretzel, one or two at a time, into the simmering baking soda bath for 30 seconds. Use a slotted spoon to remove them and transfer directly to the prepared baking sheets. This bath gives pretzels their iconic chewy crust and deep color.
7. Brush with egg wash and bake
Lightly brush each boiled pretzel with the egg yolk and water mixture. This gives them a beautiful golden finish when baked. Bake the pretzels in the preheated oven for 12–14 minutes, or until they are a deep golden brown.
8. Coat with cinnamon sugar
While the pretzels are still warm, brush them generously with melted butter. In a shallow bowl, mix together the cinnamon and sugar. Dip or roll each buttered pretzel into the cinnamon sugar mixture, making sure they are fully coated on all sides.
Quick and Easy
Despite the impressive final result, these cinnamon sugar soft pretzels are surprisingly quick to prepare. Most of the ingredients are pantry staples, and the hands-on time is minimal. Once you’ve shaped the dough and boiled the pretzels, the oven does the rest. You’ll have fresh, warm pretzels ready in about an hour and a half from start to finish.
Customizable
One of my favorite things about this recipe is how easy it is to customize. You can shape the dough into mini bites for parties or make large pretzel twists for a fun variation. Want a more decadent touch? Add a vanilla glaze drizzle or a sweet cream cheese dip on the side. You can also reduce the sugar slightly if you prefer a lighter treat.
Popular with Many People
Whenever I bring a batch of these to a family gathering or brunch with friends, they disappear fast. The soft texture, buttery coating, and cinnamon sugar flavor are universally loved. Kids adore them, and adults often find themselves reaching for seconds. It’s a crowd-pleaser that works for all kinds of occasions, from casual snacks to festive dessert tables.
PrintCinnamon Sugar Soft Pretzels
These Cinnamon Sugar Soft Pretzels are soft, golden, and coated in a buttery cinnamon-sugar mix that makes every bite irresistible. Perfect for snacks, parties, or dessert, they’re simple to make and a favorite with kids and adults alike.
- Prep Time: 20
- Cook Time: 14
- Total Time: 34 minutes
- Yield: 8 1x
Ingredients
- 1 and ½ cups warm water (about 110°F)
- 1 packet (2 and ¼ tsp) active dry yeast
- 1 tsp salt
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2/3 cup baking soda
- 1 large egg yolk + 1 tbsp water (for egg wash)
- 4 tbsp unsalted butter, melted (for brushing)
- ½ cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Activate yeast: In a large bowl, mix warm water and 1 tbsp sugar. Sprinkle yeast on top and let it sit for 5–10 minutes, until foamy.
- Make dough: Add salt and flour gradually to the yeast mixture. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Let rise: Place dough in an oiled bowl. Cover and let rise in a warm spot for about 1 hour or until doubled in size.
- Preheat and prepare bath: Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper. Boil 8 cups of water in a large pot. Add baking soda slowly and stir to dissolve.
- Shape pretzels: Punch down the dough and divide into 8 pieces. Roll each into a 20-inch rope. Shape into pretzels by forming a U, crossing the ends, and pressing them down.
- Boil pretzels: Gently lower pretzels into the baking soda bath, one or two at a time, for 30 seconds. Remove with a slotted spoon and place on baking sheets.
- Egg wash and bake: Brush pretzels with the egg yolk and water mixture. Bake for 12–14 minutes, until deep golden brown.
- Butter and coat: While warm, brush with melted butter. In a shallow bowl, mix ½ cup sugar with 1 tbsp cinnamon. Roll pretzels in the mixture until well coated.
Notes
For mini pretzels or bites, reduce shaping and baking time.
The baking soda bath is key to achieving a chewy crust.
If making ahead, refrigerate the dough after kneading and bring to room temperature before continuing.
For dairy-free versions, use plant-based butter and milk alternatives.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After kneading, place it in a lightly oiled bowl, cover it with plastic wrap, and refrigerate overnight. Let it come to room temperature and rise fully before shaping the pretzels the next day.
Do I have to boil the pretzels before baking?
Yes, boiling the pretzels briefly in a baking soda bath is essential. This step creates the chewy crust and golden color that traditional pretzels are known for. Skipping it will result in a texture more like regular bread.
Can I freeze the pretzels?
Absolutely. Once baked and cooled, place them in a freezer-safe bag or container. Reheat in the oven at 300°F (150°C) for 8–10 minutes to restore freshness. For best results, wait to add the butter and cinnamon sugar until after reheating.
What can I use instead of an egg wash?
If you prefer to avoid eggs, you can brush the pretzels with milk or a dairy-free alternative before baking. The finish may not be as glossy, but it will still taste great.
How can I make smaller pretzels or pretzel bites?
To make mini versions, divide the dough into smaller pieces and shape accordingly. Pretzel bites can be made by rolling the dough into ropes and cutting into 1-inch sections. Boil and bake as usual, but reduce baking time by a few minutes.
Can I make these pretzels dairy-free?
Yes. Substitute plant-based butter for the melted butter, and use non-dairy milk for the egg wash alternative. They’ll still turn out soft and flavorful with a perfectly sweet coating.