Cinnamon Sugar Soft Pretzels

My kitchen smelled like a fair for hours after I first attempted these cinnamon sugar pretzels—that golden, toasted warmth mixed with something sweeter than usual for a pretzel. I'd bought them at a farmers market on a whim, watched the vendor twist each one with practiced hands, and knew immediately I had to recreate them at home. The funny part? My first batch came out dense until I realized I'd skipped the crucial water bath step entirely. Now they're one of those rare treats I make when I want my kitchen to feel like somewhere special.

I remember baking these for my neighbor who'd just moved in and was overwhelmed by boxes everywhere. She'd mentioned loving pretzels but never having time to make them, so I showed up at her door with a warm batch still dusted with cinnamon sugar. She practically cried—not because they were fancy, but because someone had taken the time. We sat on her front step eating them while her kids played in the yard, and somehow that moment made the recipe feel less like a technique and more like a small kindness.

Ingredients

• Warm water (1 1/2 cups): This needs to be around 110°F—too hot kills the yeast, too cold and it won't activate properly.
• Active dry yeast (2 1/4 teaspoons): Use packets or measure from bulk yeast you've opened recently; older yeast makes weak, dense dough.
• Granulated sugar (1 tablespoon for dough): This feeds the yeast and helps create that perfect golden color.
• All-purpose flour (4 cups): Spoon it into your measuring cup and level off instead of scooping directly from the bag.
• Salt (1 teaspoon): Balances the sweetness and strengthens gluten development.
• Unsalted butter, melted (2 tablespoons for dough): Keep it separate from the topping butter so you know exactly how much you're using.
• Water (10 cups for bath): This seems like a lot, but it needs to cover the pretzels completely.
• Baking soda (2/3 cup): This is what gives pretzels their distinctive chew and that deep mahogany color—don't skip it or substitute.
• Unsalted butter, melted (1/2 cup for topping): Use it while the pretzels are still warm so it soaks in rather than sliding off.
• Granulated sugar (1 cup for coating): Mix it with the cinnamon just before coating.
• Ground cinnamon (2 tablespoons): If you use stale cinnamon, it loses its punch—taste a tiny bit first to make sure it's fragrant.

Instructions

Wake up the yeast:

Combine your warm water, yeast, and 1 tablespoon sugar in a large bowl and wait. After about 5 minutes you'll see foam rising to the surface—this means the yeast is alive and ready to work. If nothing happens, your yeast is dead and you'll need to start over.

Build the dough:

Add the flour, salt, and 2 tablespoons melted butter to your foamy mixture and stir until everything comes together into a shaggy mass. Don't worry if it looks rough; kneading comes next.

Knead until silky:

Work the dough on a lightly floured surface for 5 to 7 minutes, using the heel of your hand to push it away from you, then fold it back. You'll know it's ready when it feels smooth, elastic, and slightly tacky but doesn't stick to your hands.

Let it rise:

Place your kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and set it somewhere warm for about an hour. It should roughly double in size; if your kitchen is cold, give it more time.

Prepare your setup:

While the dough rises, preheat your oven to 450°F and line two baking sheets with parchment paper. Fill a large pot with 10 cups of water, add the baking soda, and bring it to a rolling boil—this bath is crucial.

Shape the pretzels:

Divide your risen dough into 8 equal pieces—I usually cut it in half, then each half in half, then each quarter in half. Roll each piece into a rope about 20 inches long, then lift the ends and cross them over to form that classic pretzel twist.

Bath time:

Carefully lower each pretzel into the boiling water using a slotted spatula, count to 30 (or roughly 30 seconds), then scoop it out and place it on your prepared baking sheet. You'll see it puff up slightly and change color—this is exactly what you want.

Bake until golden:

Slide both baking sheets into the oven and bake for 12 to 15 minutes, watching for a deep golden-brown color. They should look slightly darker than regular bread because of the baking soda bath.

Coat while warm:

Butter them first:

As soon as the pretzels come out of the oven, use a pastry brush to generously coat each one with melted butter while they're still steaming. This helps the cinnamon sugar stick.

Dredge in cinnamon sugar:

Mix your 1 cup sugar with 2 tablespoons cinnamon in a shallow dish, then roll each buttered pretzel in the mixture until fully coated. The warmth of the pretzel will help it adhere.

Serve immediately:

These are best enjoyed warm, when the exterior is still slightly crispy and the inside remains soft and pillowy. If you need to reheat them later, a quick pass under the broiler works better than the microwave.

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There's a moment right after you pull these from the oven when your kitchen transforms—suddenly it doesn't feel like cooking, it feels like hosting. A friend stopped by once unannounced while I was making them, caught that smell, and before I could even greet her properly she was already reaching for a warm one. We ended up talking for two hours with an empty plate between us, and I realized then that the real recipe wasn't the ingredients—it was the excuse to slow down and share something warm with someone.

The Yeast Question

Getting comfortable with yeast takes a little practice, but it's worth the effort. The key is temperature—yeast is living, and like all living things, it has a comfort zone where it thrives. Too cold and it sleeps; too hot and you kill it. I learned this the hard way when I heated my water in the microwave and didn't let it cool enough. After a few batches, you'll develop an intuition for what right feels like without needing a thermometer.

Storage and Serving Ideas

These are honestly best served fresh and warm, but life isn't always convenient. I've found that storing them in an airtight container at room temperature keeps them decent for a day or two, though they gradually lose that freshly-baked softness. If you want to make them ahead, you can prepare the dough and freeze it after the first rise—just thaw it overnight in the fridge and continue from there. They also freeze beautifully after baking if you wrap them individually.

When You Want to Get Creative

The base recipe is wonderful on its own, but once you understand how it works, you can experiment in ways that feel natural. A vanilla glaze drizzle adds elegance if you're serving them at a gathering; mixing brown sugar with the cinnamon gives them a deeper, molasses-like sweetness. Some people sprinkle a tiny pinch of fleur de sel on top right after the cinnamon sugar sticks, which sounds odd but creates this beautiful sweet-salty balance.

• Serve them with cream cheese dip for a sweet-and-savory contrast that works surprisingly well.
• Dip them in warm chocolate sauce if you're going for pure indulgence.
• A simple vanilla glaze mixed with a touch of water becomes your secret weapon for feeding a crowd.

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These pretzels remind me why I love baking in the first place—it's a conversation between you and the dough, one where patience and attention are rewarded with something genuinely delicious. Make them once, and they become part of your kitchen's language.

Recipe FAQs

→ What makes the pretzels soft and fluffy?

The combination of warm water, active dry yeast, and kneading develops gluten and allows the dough to rise, resulting in a soft and pillowy texture.

→ Why do you boil the pretzels in baking soda water?

Boiling pretzels in a baking soda solution creates a chewy crust and helps achieve that classic golden-brown exterior when baked.

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, substituting whole wheat flour adds a nutty flavor and a slightly denser texture while making the pretzels a bit healthier.

→ How should the cinnamon sugar topping be applied?

Brush the warm pretzels with melted butter, then dredge them in a mixture of ground cinnamon and sugar to ensure an even, fragrant coating.

→ What dipping sauces pair well with these pretzels?

Sweet dips like vanilla glaze, cream cheese dip, or warm chocolate sauce complement the cinnamon sugar coating beautifully.