Go Back
- 1 cup warm water (about 110°F) - 2 1/4 teaspoons active dry yeast (1 packet) - 1 tablespoon granulated sugar - 2 1/2 cups all-purpose flour - 1/4 cup unsalted butter, melted - 1 teaspoon salt - 1/2 cup baking soda (for boiling) - 1 egg (for egg wash) - 1/4 cup granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping)

Cinnamon Sugar Soft Pretzels

Indulge in the cozy flavors of homemade cinnamon sugar soft pretzels with this easy recipe. Experience the joy of crafting warm, doughy treats that fill your kitchen with a delicious aroma. The perfect balance of sweet cinnamon and sugar makes these pretzels a delightful snack for any occasion. Whether served warm or dipped in cream cheese frosting, these soft pretzels are sure to impress. Gather your ingredients and let the baking magic begin!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups warm water (110°F to 115°F)

1 packet (2 ¼ teaspoons) active dry yeast

¼ cup granulated sugar (for yeast activation)

4 cups all-purpose flour

½ cup unsalted butter, melted (plus additional for brushing)

1 teaspoon salt

½ cup baking soda

1 large egg, beaten (for egg wash)

½ cup granulated sugar (for topping)

2 teaspoons ground cinnamon

Coarse sea salt (for sprinkling)

Instructions
 

Activate the Yeast: In a large mixing bowl, pour the warm water and sprinkle the yeast over it. Add ¼ cup granulated sugar and gently stir to combine. Allow this mixture to sit undisturbed for 5-10 minutes, or until it becomes frothy, signifying that the yeast is active.

    Mix Dry Ingredients: While the yeast is activating, whisk together the flour and salt in another bowl to ensure even distribution.

      Combine Wet and Dry Ingredients: Gradually add the flour mixture to the activated yeast mixture, stirring with a wooden spoon until a shaggy dough starts to form.

        Knead the Dough: Lightly flour a clean work surface and turn the dough out onto it. Knead the dough for approximately 5-7 minutes until it is smooth, elastic, and slightly tacky to the touch.

          Let it Rise: Transfer the kneaded dough into a greased bowl, cover it with a damp kitchen towel, and place it in a warm area. Let it rise for about 1 hour or until it has doubled in size.

            Prepare Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot, bring 10 cups of water to a rolling boil. Slowly add the baking soda, stirring until completely dissolved.

              Shape the Pretzels: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Roll each piece into a rope about 24 inches long, then shape it into a pretzel by forming a U shape, crossing the ends, and twisting them before securing them to the bottom.

                Boil the Pretzels: One by one, carefully place each pretzel into the boiling baking soda bath for about 30 seconds. Use a slotted spoon to remove each pretzel, allowing any excess water to drip off before placing them on a lined baking sheet.

                  Egg Wash: Brush the top of each pretzel with the beaten egg, giving them a beautiful gloss.

                    Cinnamon Sugar Topping: In a small bowl, mix together the ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. After applying the egg wash, generously sprinkle each pretzel with the cinnamon sugar mixture, followed by a light dusting of coarse sea salt to enhance the flavor.

                      Bake: Place the pretzels in the preheated oven and bake for 12-15 minutes, or until they turn a rich golden brown.

                        Cool and Serve: Once baked, remove the pretzels from the oven and let them cool for a few minutes on a wire rack. Serve them warm, either plain or with a side of cream cheese frosting, icing, or your favorite dip.

                          Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                            - Presentation Tips: Arrange the pretzels on a large platter and garnish with a sprinkle of cinnamon and a small bowl of cream cheese frosting for dipping on the side.