Cinnamon Sugar Soft Pretzels (Print Version)

Soft, golden pretzels tossed in warm cinnamon sugar for the ultimate sweet snack.

# What You'll Need:

→ Dough

01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Baking Soda Bath

07 - ⅔ cup baking soda
08 - 10 cups water

→ Cinnamon Sugar Topping

09 - ½ cup granulated sugar
10 - 2 teaspoons ground cinnamon
11 - 4 tablespoons unsalted butter, melted

# Directions:

01 - Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until foamy and activated.
02 - Add melted butter, flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
03 - Knead by hand or with a stand mixer using dough hook for 5-7 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a rolling boil in a large pot.
07 - Divide dough into 8 equal pieces on a floured surface. Roll each into a 20-inch rope and twist into pretzel shape.
08 - Carefully dip each pretzel into boiling baking soda bath for 30 seconds. Remove with slotted spatula and place on baking sheets.
09 - Bake for 12-15 minutes until golden brown.
10 - Brush each warm pretzel generously with melted butter.
11 - Mix granulated sugar and cinnamon in a shallow bowl. Toss each buttered pretzel in mixture to coat evenly.
12 - Serve immediately while warm.

# Expert Tips:

01 -
  • That moment you bite through the crispy cinnamon coating into the impossibly soft center is pure happiness
  • They taste like they came from a professional bakery but the process is surprisingly forgiving
02 -
  • The baking soda bath is nonnegotiable. Skipping it gives you bread sticks, not pretzels.
  • Work quickly when shaping. The dough keeps proofing and can get slack if you take too long.
03 -
  • If your dough is being stubborn and springing back when you roll it, let it rest for 5 minutes and try again
  • The baking soda bath can splash, so lower those pretzels in gently with a slotted spatula

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