Few homemade treats are as comforting and irresistible as warm Cinnamon Sugar Soft Pretzels fresh from the oven. With their golden exterior, soft and chewy interior, and sweet cinnamon coating, these pretzels taste just like the ones you’d find at a mall bakery or specialty pretzel shop—but even better because they’re made from scratch in your own kitchen.
This cinnamon sugar soft pretzel recipe is perfect for weekend baking, family movie nights, holiday snack tables, or anytime you want a cozy homemade dessert. The dough is simple to work with, the ingredients are pantry staples, and the results are consistently impressive, even for beginner bakers.
If you’re searching for a homemade soft pretzel recipe that’s sweet, crowd-pleasing, and ideal for both kids and adults, these cinnamon sugar pretzels are a must-bake classic.
Why You'll Love This Recipe
- Exactly 4 bullet points
- Easy homemade dough using basic pantry ingredients:
- Soft, chewy texture with a golden-brown finish:
- Sweet cinnamon sugar coating everyone loves:
- Budget-friendly alternative to bakery pretzels:
About the Ingredients
Active Dry Yeast
Helps the dough rise and creates the soft, fluffy interior. Properly activated yeast is key to light, chewy pretzels.
Warm Water
Activates the yeast. Water should be warm but not hot to avoid killing the yeast.
Granulated Sugar
Feeds the yeast during activation and adds subtle sweetness to the dough.
All-Purpose Flour
Provides structure while keeping the pretzels soft and tender. Measuring accurately ensures the dough isn’t too dense.
Salt
Balances sweetness and enhances overall flavor. Even a small amount improves taste.
Unsalted Butter
Adds richness and softness to the dough. Using unsalted butter allows better control of flavor.
Baking Soda
Used in the boiling bath to give pretzels their classic chewy texture and golden color.
Egg
Creates a glossy, bakery-style finish when brushed on before baking.
Cinnamon
Adds warm, aromatic spice that pairs perfectly with sugar.
Cinnamon Sugar Topping
Coats the pretzels in sweetness, giving them their signature flavor and irresistible finish.
Tips & Tricks
Proper Yeast Activation
Make sure yeast water is between 100–110°F for proper activation. This temperature range helps the yeast thrive, ensuring your pretzels will rise beautifully.
Kneading for Texture
Knead dough until smooth and elastic for the best texture. This develops gluten, which is essential for that perfect chewy bite.
Allowing the Dough to Rise
Let the dough rise fully to achieve soft, airy pretzels. A well-risen dough is crucial for light and fluffy pretzels.
Pro Tips
- Use a rolling boil for the baking soda bath to help achieve that classic pretzel texture.
- Shape pretzels evenly so they bake at the same rate, ensuring consistent results.
- Sprinkle cinnamon sugar while pretzels are still wet for best adhesion, enhancing flavor and sweetness.
Step-by-Step Instructions
Prepare the Yeast Mixture
Combine warm water, yeast, and sugar in a bowl. Let this mixture sit for 5–10 minutes until it becomes foamy. This step is crucial as it confirms that your yeast is active and ready to help the dough rise.
Mix the Dough
In a large mixing bowl, combine the flour and salt. Once mixed, add the yeast mixture along with the melted butter. Stir until a dough forms, then knead the dough on a floured surface for 5–7 minutes until it becomes smooth and elastic. This kneading process is essential for developing the gluten that gives pretzels their chewy texture.
Let the Dough Rise
Place the dough in an oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size. This step allows the yeast to work its magic, resulting in a fluffy dough.
Shape the Pretzels
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches in length, and then twist the ends together to create the classic pretzel shape. Make sure the pretzels are evenly shaped for uniform baking.
Boil and Bake the Pretzels
Bring a large pot of water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then transfer them to a baking sheet lined with parchment paper. This boiling step is what gives pretzels their characteristic flavor and texture. After boiling, brush each pretzel with the beaten egg and sprinkle generously with the cinnamon sugar mixture. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes until they are golden brown.
Delicious Variations
Extra Richness
Brush the pretzels with melted butter after baking for an extra layer of richness and flavor.
Vanilla Infusion
Add a teaspoon of vanilla extract to the dough for a subtle sweetness that complements the cinnamon.
Brown Sugar Twist
Use brown sugar instead of granulated sugar for the topping to create a deeper, more caramel-like flavor.
How to Store Cinnamon Sugar Soft Pretzels
Refrigerator
Store cooled pretzels in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Freezer
Freeze baked pretzels in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Room Temperature
Keep pretzels in an airtight container at room temperature for up to 2 days for the best texture.
Reheating
Reheat pretzels in the oven at 300°F for a few minutes to restore their softness before serving.
Frequently Asked Questions
Can I make pretzel dough ahead of time?
Yes. You can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.
Why do pretzels need a baking soda bath?
The baking soda bath gives pretzels their signature chewy texture and deep golden color.
Can I skip the egg wash?
You can, but the pretzels won’t have the same glossy, bakery-style finish.
How do I keep pretzels soft?
Store them airtight and reheat briefly before serving to restore softness.
Can I make these pretzels less sweet?
Yes. Reduce the cinnamon sugar topping or skip it entirely for a lightly sweet pretzel.