these cinnamon sugar soft pretzels are the kind of snack that makes the whole kitchen smell like a bakery. The outside gets that gorgeous deep brown color with just enough crispness, and the inside stays soft and pillowy in that way that only a real yeast pretzel can manage. I started making them after one too many disappointing mall pretzel experiences, and honestly? Homemade is not even close. Simple pantry ingredients, one bowl of baking soda water, and you're most of the way there.
If you love easy, comforting snacks made from scratch, you'd probably also love my Easy Korean Rolled Omelette, my Easy Tomato Egg Stir-Fry, or this crowd-favorite Easy Spinach Mushroom Egg Scramble for a savory morning spread.
Why You'll Love This cinnamon sugar soft pretzels Recipe
These cinnamon sugar soft pretzels check every single box. Big, warm, golden-brown, and coated in that buttery cinnamon sugar soft pretzels that gets into every twist and fold - they're the kind of snack that disappears off the tray before it even makes it to the table.
The dough is genuinely beginner-friendly. No fancy techniques, no special equipment beyond a bowl and your hands, and the ingredients are things you probably already have sitting in your pantry right now. Even if you've never made pretzel dough before, this one is forgiving enough to give you gorgeous results on your very first try.
That baking soda bath does something truly special to the outside. It's what gives you that deep golden crust, that slight chew, that flavor that tastes unmistakably like a real pretzel and not just sweet bread twisted into a shape. Skip it and you lose the whole point. Do it and you'll never go back to store-bought again.
And then there's the cinnamon sugar soft pretzels coating. Brushed on while the pretzels are still steaming hot, so the butter soaks in and the sugar almost caramelizes against the crust. The smell alone will bring everyone to the kitchen without you having to say a word.
Jump to:
cinnamon sugar soft pretzels Ingredients
Here's what goes into the dough and what each ingredient actually does.
See Recipe Card Below This Post For Ingredient Quantities
For the Pretzel Dough
- Warm Milk: Milk makes this dough richer and more tender than water would. The warmth is important for waking up the yeast - aim for around 110 degrees F, warm but not hot on your wrist.
- Active Dry Yeast or Instant Yeast : This is what gives the pretzels their chewy, airy interior. Active dry yeast needs a few minutes to get bubbly in the warm milk before you add anything else. Instant yeast skips that step, but either works here.
- Brown Sugar: Feeds the yeast so it rises well, and adds a subtle, warm caramel note to the dough that you can just barely taste underneath the cinnamon sugar.
- Butter, melted: Richness, tenderness, flavor. Butter in the dough keeps these from going stale as quickly as a plain flour-and-water pretzel would.
- Salt : Balances the sweetness and gives the dough depth. Don't skip it, even in a sweet pretzel.
- Flour : All-purpose flour is the structure of the whole thing. Add it gradually because the exact amount can vary slightly depending on humidity and your specific flour.
For the Baking Soda Bath and Topping
- Baking Soda + Warm Water : This bath is the secret that separates a real soft pretzel from soft bread shaped like a pretzel. The alkaline dip changes the crust's chemistry, giving you that distinctive chewy bite, deep golden color, and unmistakable pretzel flavor. Don't skip it.
- Butter, melted : Brushed over the hot pretzels right out of the oven so the cinnamon sugar sticks and soaks in a little.
- Sugar: The coating's sweet base. Plain granulated white sugar works perfectly here.
- Cinnamon: Warm, fragrant, familiar. Mixed with the sugar and pressed onto buttered hot pretzels, it becomes something genuinely irresistible.
How to Make cinnamon sugar soft pretzels
Activate the yeast: Pour the 2 cups of warm milk into your large bowl or stand mixer bowl. Sprinkle in the 1 ½ tablespoons of yeast and let it sit undisturbed for about 5 minutes. You should see it get foamy and bubbly on top - that's how you know it's alive and ready to work.
- Mix the base: Once the yeast is bubbly, stir in the ¼ cup of brown sugar, 4 tablespoons of melted butter, 1 cup of flour, and 2 teaspoons of salt. Mix until everything is well combined and you have a smooth, thick batter.
- Add the remaining flour: Add the rest of the flour one cup at a time, mixing as you go. You're looking for a smooth, slightly tacky dough that pulls away cleanly from the sides of the bowl. If it's still very sticky after all 4 ½ cups, add a tablespoon or two more. If it feels stiff, stop early.
- Let it rise: Cover the bowl tightly with plastic wrap and set it somewhere warm and draft-free. Let the dough rise for about 1 hour, or until it has doubled in size. Your kitchen counter works fine as long as it's not too cold.
- Preheat the oven: When the dough is close to done rising, preheat your oven to 450 degrees F (230 degrees C). Line two baking sheets with parchment paper and set them nearby.
- Dip in the baking soda bath: In a medium bowl, stir together the 3 cups of warm water and ⅓ cup of baking soda until the soda dissolves. Dip each shaped pretzel fully into the mixture, let any excess drip off for a second or two, then place them on the prepared baking sheets spaced a couple of inches apart.
- Bake: Slide the pans into the hot oven and bake for 7 to 11 minutes, until the pretzels are a deep, rich golden brown. Start checking at the 7-minute mark because oven temperatures vary. You want them properly browned, not pale.
- Coat in cinnamon sugar: In a shallow dish, whisk together the ½ cup of sugar and 2 teaspoons of cinnamon. While each pretzel is still hot, brush it generously with the 4 tablespoons of melted butter, then dip and roll it in the cinnamon sugar mixture to coat all sides. Eat at least one immediately, still warm. That's non-negotiable.
Easy Swaps and Substitutions
Milk: Whole milk gives the richest result, but 2% milk or even oat milk work well here. The dough will be very slightly less tender, but still delicious.
Butter: Salted butter works - just reduce the salt in the dough from 2 teaspoons to about 1 teaspoon to compensate.
Brown Sugar: White granulated sugar can stand in for the brown sugar in the dough. You'll lose the faint caramel warmth, but the pretzels will still be great.
Cinnamon amount: The 2 teaspoons gives a warm, noticeable cinnamon sugar soft pretzels flavor. Love more spice? Bump it to 2 ½ teaspoons. Prefer it gentler? Drop to 1 ½.
No-yeast version: You can make a quick dough using self-rising flour and Greek yogurt. The texture is denser and less chewy - closer to a soft bread roll - but it's a solid shortcut on a time-crunch day.
EQUIPMENT FOR cinnamon sugar soft pretzels
Stand mixer or large mixing bowl
Parchment paper
Two baking sheets
Medium bowl for the baking soda bath
Shallow dish for the cinnamon sugar soft pretzels coating
Storage and Reheating Tips
Room temperature: These are best the day they're made, but they'll keep in an airtight container or sealed zip bag for up to 2 days. The cinnamon sugar soft pretzels coating softens a little by day two, but the flavor is still there.
Reheating: Pop them in the microwave for 15 to 20 seconds for a quick warm-up. Or place them in a 300-degree F oven for about 5 minutes - that brings back a little of the original texture.
Freezing: Wrap individual cinnamon sugar soft pretzels in plastic wrap, then place them in a freezer bag. They freeze well for up to 1 month. Reheat straight from frozen in a 325-degree F oven for about 10 minutes.
Expert Tips
The baking soda bath is not optional. It's the single thing that makes a homemade pretzel taste like a real pretzel instead of just a bread twist. The alkaline dip changes the crust at a chemistry level, creating the chew, the color, and that flavor. Don't skip it.
Mind the milk temperature. Too cold and the yeast won't activate. Too hot and you'll kill it. Around 110 degrees F is ideal - warm enough to feel comfortable on the inside of your wrist, but not hot.
Let the rise actually finish. It takes a full hour, sometimes a little longer if your kitchen is cool. The dough should visibly double. Rushing this step gives you dense, flat pretzels instead of light, chewy ones.
Coat them immediately. The butter goes on while the cinnamon sugar soft pretzels are still straight-from-the-oven hot. The cinnamon sugar soft pretzels goes on right after. The heat helps everything melt and stick together in a way that cold pretzels simply don't allow.
Divide evenly for even baking. If you want all 12 cinnamon sugar soft pretzels to come out the same size and bake at the same rate, use a kitchen scale to portion the dough. Eyeballing works fine too - just try to get them roughly the same.
FAQ
Do you put cinnamon sugar soft pretzels on before or after baking pretzels?
Always after baking. Brush melted butter onto each pretzel the moment it comes out of the oven, then dip it in the cinnamon sugar mixture. If you add the coating before baking, the sugar will burn at 450 degrees F and leave you with a bitter, blackened crust instead of a sweet one.
How to make cinnamon sugar soft pretzels easily?
The process is simpler than it looks. Mix a basic yeast dough, let it rise for an hour, shape the pretzels, dip them in the baking soda bath, and bake at high heat. The cinnamon sugar coating takes less than a minute per pretzel. A fun family tip: let everyone shape their own pretzel. The results look charmingly homemade, and nobody picks at the wonky ones because they made them with their own hands.
What is the secret ingredient that makes a pretzel taste like a pretzel?
The baking soda bath. That's it. Dipping the shaped, unbaked dough into a solution of warm water and baking soda before it goes in the oven is what creates the signature chew, the deep brown crust, and that faint savory pretzel flavor that even a sweet cinnamon sugar soft pretzels version has underneath. Without the bath, you'd have a bread twist. With it, you have a real soft pretzel.
Is cinnamon sugar soft pretzels healthy?
They're a treat, not a health food - but they're made from real, whole ingredients with no preservatives, which puts them ahead of most packaged snacks and certainly ahead of mall kiosk pretzels. They have butter, sugar, and white flour, so moderation makes sense. One pretzel as an afternoon snack is a perfectly reasonable thing to enjoy without guilt.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cinnamon sugar soft pretzels:
Cinnamon Sugar Soft Pretzels
Ingredients
Method
- In a large bowl or stand mixer, dissolve the yeast in warm milk. Once bubbly, mix in the brown sugar, melted butter, 1 cup of flour, and salt. Stir until combined.
- Gradually add the remaining flour, one cup at a time, until a smooth, slightly sticky dough forms. Cover the bowl with plastic wrap and allow it to rise for about 1 hour, or until it has doubled in size.
- Preheat the oven to 450°F. Line two baking sheets with parchment paper and set aside.
- Once the dough has risen, divide it into 12 equal portions. Roll each portion into a long rope, then twist into a pretzel shape.
- In a medium bowl, dissolve the baking soda in warm water. Dip each pretzel into the baking soda solution, then place it on the prepared baking sheets.
- Bake the pretzels for 7 to 11 minutes, or until golden brown.
- In a shallow dish, combine the sugar and cinnamon. Brush each pretzel with melted butter, then dip it into the cinnamon sugar mixture to coat evenly.
Leave a Reply