My cinnamon sugar soft pretzels have a chewy, golden-brown crust and a soft, pillowy center. Fresh from the oven, theyβre coated in buttery cinnamon sugar, making them completely irresistible.

Jump to:
- π€ The origin of soft pretzels
- π§Ύ Ingredients
- β Ingredient notes
- π₯£ Making the pretzel dough
- π Proofing time
- π₯¨ Shaping the soft pretzels
- π² Boiling the pretzels
- β²οΈ Baking the pretzels
- π§ Adding the sweet cinnamon sugar topping
- π§Ί Storage and freezing
- π― Flavor Variations
- π« Dipping sauces
- β FAQ
- π Recipe
Making cinnamon sugar soft pretzels at home is easier than you might think. The dough comes together quickly, and after a quick dip in baking soda water, they bake up perfectly golden and chewy. A brush of melted butter and a generous sprinkle of cinnamon sugar take them to the next level.
These pretzels are perfect for a cozy afternoon treat, a weekend baking project, or even a homemade gift. Serve them with a warm caramel or chocolate dipping sauce, or enjoy them just as they areβsweet, soft, and completely delicious.
If you're looking for more easy baked treats, be sure to check out our Homemade Cinnamon Rolls or the Best Banana Nut Bread. Both are quick and simple to make, and theyβre perfect for sharing or enjoying on your own.
Ready to get baking? Letβs make some homemade cinnamon sugar soft pretzels!
π€ The origin of soft pretzels
Soft pretzels have a fascinating history that dates back to around 610 AD, when monks in ancient Rome first made twisted dough to symbolize arms crossed in prayer. These early pretzels, called pretiola (meaning "little reward"), were given to children as a treat.
By the 18th century, the recipe evolved in Germany, where pretzels became a popular street snack. German immigrants later brought pretzels to the United States in the 19th century, where they became particularly popular in Pennsylvania.
Today, we use a baking soda bath (instead of lye) to achieve that perfect chewy texture and golden-brown finish.
π§Ύ Ingredients
Pretzels
- Water
- Light brown sugar
- Yeast (instant or active dry)
- Salted butter
- All-purpose flour
- Salt
- Egg (for egg wash)
Cinnamon sugar topping
- Salted butter
- Granulated sugar
- Ground cinnamon
Water bath
- About 10 cups of water
- Baking soda
See the recipe card below for full list of ingredients and their measurements.
β Ingredient notes
- Whole wheat flour - In place of all-purpose flour, swap some or all of the all-purpose flour for whole wheat flour to add a bit more texture and flavor to your dough.
- Bread flour - You can use bread flour to create a chewier, denser texture due to its higher protein content, which helps develop more gluten. However, you may need to slightly adjust the liquid in the dough since bread flour absorbs more moisture than all-purpose flour.
- Gluten-free version - Use a gluten-free all-purpose flour blend to make the dough, ensuring itβs properly mixed with the necessary binder (like xanthan gum) for structure.
π₯£ Making the pretzel dough
Combine warm water, brown sugar, and yeast in a large bowl, give it a stir, and let sit for 5 minutes, until a light foam develops on top of the water.
If you're using instant yeast, waiting the 5 minutes isn't absolutely necessary, but it definitely doesn't hurt to wait a few minutes while you gather your other ingredients; if using active dry yeast, this waiting time is a must. This allows time for the yeast to start "eating" the sugar and doing it's magic.
After several minutes have passed, add the butter, flour, and salt, and mix in a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
Rub all sides of a large bowl with a paper towel coated in vegetable oil. Form the dough into a ball and place in the bowl. Roll the dough around in the bowl until all sides of the dough are lightly coated in the oil.
π Proofing time
Cover the bowl with a towel and let it sit in a warm place for approximately 1 hour or until the dough has doubled in size.
π₯¨ Shaping the soft pretzels
Once the dough has doubled in size, cut it into 8 equal-sized pieces and roll into balls. Roll out each piece into a rope, measuring at least 14 inches long. Then, form the dough into a pretzel shape by turning each of the ends toward the middle, giving them one twist in the middle, and gently pinching the ends to the bottom of the pretzel so the ends stay in place.
π² Boiling the pretzels
Preheat oven to 425β to get it ready for baking after the pretzels are briefly boiled.
Start a large pot of water on the stove over high heat, using about 10 cups of water. Once the water is boiling, slowly and carefully add the baking soda. You'll notice that the water fizzes and bubbles up each time you add the baking soda, which is the reason to take it slowly and carefully.
Once the baking soda has dissolved into the water, using a slotted spoon or spider strainer, gently place each pretzel into the water and let boil for 30 seconds, occasionally dunking each pretzel underneath the surface of the water, to bathe the top of the dough.
Place the pretzels on a parchment lined baking sheet to get ready for baking.
β²οΈ Baking the pretzels
Make an egg wash with 1 egg and a few drops of water, and whisk. Brush each pretzel with the egg wash, making sure to get the tops and all sides.
Bake for 15-20 minutes, until golden brown. Let cool slightly on a cooling rack.
π§ Adding the sweet cinnamon sugar topping
In a small bowl, stir together the sugar and cinnamon, then pour the mixture onto a flat plate.
Once the pretzels are still warm but not too hot to handle, brush the tops and sides of each with melted butter, then dip them into the cinnamon-sugar mixture to coat.
Serve and enjoy your homemade cinnamon sugar soft pretzels!
π§Ί Storage and freezing
Once your pretzels have cooled, store them in an airtight container at room temperature for up to 2-3 days.
To freeze your pretzels, let them cool completely after baking. Then, place them on a baking sheet in a single layer and freeze until solid (about 2 hours). Once frozen, transfer the pretzels to a freezer-safe bag or airtight container and store them for up to 3 months. When you're ready to enjoy, you can reheat frozen pretzels by placing them in a 350Β°F oven for about 5-10 minutes to warm them up and restore their chewy texture.
π― Flavor Variations
- Salted Pretzels - For a more traditional option, top the pretzels with sea salt instead of cinnamon sugar.
- Stuffed Pretzels - Check out our beer soft pretzels stuffed with spinach artichoke dip for a savory treat.
- Pumpkin Spice Pretzels - Add pumpkin spice or a blend of cinnamon, nutmeg, and allspice to the cinnamon sugar coating for a fall-inspired twist.
- Chocolate Cinnamon Pretzels - Sprinkle chocolate chips on top of the cinnamon sugar coating, or dip the pretzels in melted chocolate.
- Honey or Maple Cinnamon Pretzels - For an even sweeter flavor, drizzle the baked pretzels with honey or warm maple syrup before sprinkling them with cinnamon sugar.
- Caramel Cinnamon Pretzels - Drizzle caramel sauce over the pretzels after baking for a rich, buttery finish.
- Lemon Sugar Pretzels - For a citrusy twist, mix sugar and lemon zest for the coating instead of cinnamon sugar.
- Brown Sugar - Instead of regular white sugar, use brown sugar for the cinnamon sugar coating to add more depth and a caramelized flavor.
π« Dipping sauces
- Cream Cheese Dip - A sweet, tangy dip made from the cream cheese frosting I use for my cinnamon rolls would complement these cinnamon sugar pretzels perfectly.
- Chocolate or Caramel Sauce - For a rich, indulgent pairing, serve the pretzels with a side of melted chocolate or homemade caramel sauce.
β FAQ
You sure can! Whole wheat flour, bread flour, or gluten-free flour can be used instead of all purpose. Please see the Ingredient Notes section above.
If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a smooth, slightly tacky consistency. Be careful not to add too much flour, as it can make the pretzels tough.
The baking soda bath is key for creating the traditional chewy texture and golden-brown color of soft pretzels. It raises the pH of the dough's surface, which promotes the Maillard reaction during baking, giving pretzels their distinctive flavor and crispy crust. Without this step, the pretzels wouldn't achieve their classic texture and appearance.
Absolutely! Just shape the dough into small bite-sized pieces instead of full pretzels. Theyβll bake faster (around 10-12 minutes).
Love sweet treats? Check out a few more of our delicious recipes now!
- Beer Soft Pretzels Stuffed with Spinach Artichoke Dip
- Pepperoni Bread
- Quick Garlic Knots
- Easy, Homemade No-Knead Bread
- Homemade Cinnamon Rolls
- Apple Cider Muffins with Cinnamon Streusel
- Cinnamon Roll Donuts
- Harvest Cake with Cream Cheese Glaze
π Recipe
Cinnamon Sugar Soft Pretzels
Ingredients
Pretzels
- 1 Β½ cups warm water
- 2 Tablespoons light brown sugar
- 2 ΒΌ teaspoons instant or active dry yeast
- 6 Tablespoons salted butter, melted
- 4 cups all purpose flour
- 1 Β½ teaspoons salt
- 1 large egg (for egg wash)
Cinnamon Sugar Topping
- 3 Tablespoons salted butter, melted
- β cup granulated sugar
- 1 Tablespoon cinnamon
Water Bath
- 10 cups water
- β cup baking soda
Instructions
Making the pretzel dough
- Combine warm water, brown sugar, and yeast in a large bowl, give it a stir, and let sit for 5 minutes, until a light foam develops on top of the water.
- After several minutes have passed, add the butter, flour, and salt, and mix in a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
- Rub all sides of a large bowl with a paper towel coated in vegetable oil. Form the dough into a ball and place in the bowl. Roll the dough around in the bowl until all sides of the dough are lightly coated in the oil.
- Cover the bowl with a towel and let it sit in a warm place for approximately 1 hour or until dough has doubled in size.
Shaping the soft pretzels
- Once the dough has doubled in size, cut it into 8 equal-sized pieces and roll into balls.
- Roll out each piece into a rope, measuring at least 14 inches long.
- Then form the dough into a pretzel shape by turning each of the ends toward the middle, giving them one twist in the middle, and gently pinching the ends to the bottom of the pretzel so the ends stay in place.
Boiling the pretzels
- Preheat oven to 425β to get it ready for baking after the pretzels are briefly boiled.
- Start a large pot of water on the stove over high heat, using about 10 cups of water.
- Once the water is boiling, slowly and carefully add the baking soda. You'll notice that the water fizzes and bubbles up each time you add the baking soda, which is the reason to take it slowly and carefully.
- Once the baking soda has dissolved into the water, using a slotted spoon or spider strainer, gently place each pretzel into the water and let boil for 30 seconds, occasionally dunking each pretzel underneath the surface of the water, to bathe the top of the dough.
- Place the pretzels on a parchment lined baking sheet to get ready for baking.
Baking the pretzels
- Make an egg wash with 1 egg and a few drops of water, and whisk. Brush each pretzel with the egg wash, making sure to get the tops and all sides.
- Bake for 15-20 minutes, until golden brown.
- Let cool slightly on a cooling rack.
Adding the sweet cinnamon sugar topping
- In a small bowl, stir together the sugar and cinnamon, then pour the mixture onto a flat plate.
- Once the pretzels are still warm but not too hot to handle, brush the tops and sides of each with melted butter, then dip them into the cinnamon-sugar mixture to coat.
- Serve and enjoy your homemade cinnamon sugar soft pretzels!
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