Cinnamon Sugar Soft Pretzels Recipe – Easy Homemade Snack Guide

The first whiff of warm, freshly baked cinnamon sugar soft pretzels always makes my kitchen feel like a cozy bakery. There’s something magical about soft pretzels—especially when you coat them in sweet cinnamon sugar. You know, the kind that’s pillowy inside, golden outside, and just begging to be torn apart and dipped into something creamy (or eaten plain, no shame there). I stumbled onto this cinnamon sugar soft pretzels recipe one winter afternoon when my usual snack routine felt a little too boring. The craving for something sweet and comforting led me straight to the oven, and the results were honestly better than anything I’d tasted at the mall.

Honestly, these soft pretzels are perfect for anyone who loves a good homemade goodie. They’ve become my go-to for movie nights, after-school treats, and those “I deserve a snack” moments. Maybe you’ve tried classic salted pretzels before, but the cinnamon sugar twist is a game-changer. The flavor hits all the right notes—warm spice, a hint of butter, and that chewy dough you just can’t resist. Plus, they’re surprisingly easy to make, even if you’re not a confident baker. I’ve tested this cinnamon sugar soft pretzels recipe more times than I can count, and it never disappoints.

If you’ve got busy kids, picky eaters, or just a sweet tooth that refuses to quit, these treats fit right in. As someone who loves both baking and sharing food with friends, I can honestly say there’s nothing quite like pulling a tray of these out of the oven. Whether it’s your first time making homemade pretzels or you’re searching for a Pinterest-worthy snack, cinnamon sugar soft pretzels deliver comfort and joy in every bite. I’ve tweaked this recipe over the years to make it foolproof, and I’m excited for you to give it a try!

Why You’ll Love This Recipe

Let’s face it—there are plenty of pretzel recipes out there, but this cinnamon sugar soft pretzels recipe stands out for a few irresistible reasons. I’ve tested so many versions, and this one always gets rave reviews from my family and friends. Here’s why you’ll find yourself making these on repeat:

• Quick & Easy: Soft pretzels usually sound complicated, but this recipe comes together in about 90 minutes. Perfect for satisfying sudden cravings or last-minute gatherings.
• Simple Ingredients: You probably already have everything in your pantry—no fancy flour or crazy techniques required.
• Perfect for Any Occasion: These cinnamon sugar soft pretzels shine at brunch, movie nights, birthday parties, or even as a cozy weekend breakfast treat.
• Crowd-Pleaser: The sweet coating and soft texture mean everyone is happy, from kids with sticky fingers to adults who “just want a taste.”
• Unbelievably Delicious: The combination of warm dough, buttery finish, and cinnamon sugar crunch is next-level comfort food. You’ll want to close your eyes after the first bite.

What sets this cinnamon sugar soft pretzels recipe apart is the method. I always blend my cinnamon sugar for a perfectly even coating and use a quick baking soda bath for that classic pretzel texture. Plus, buttering the pretzels right after baking helps the sugar stick and adds richness you just can’t get from oil. This isn’t just another copycat mall pretzel—it’s my best version, with a flavor profile that’s truly balanced and a texture that’s soft without ever feeling doughy.

Honestly, this recipe feels like a little slice of nostalgia mixed with modern convenience. It’s the kind of snack that makes a simple afternoon special, whether you’re sharing with friends or sneaking a treat after a long day. Ready to make cinnamon sugar soft pretzels your new favorite goodie? Trust me, you’ll love every step (and every bite)!

What Ingredients You Will Need

This cinnamon sugar soft pretzels recipe uses simple, wholesome ingredients to deliver bold flavor and that signature chewy texture. You’ll probably recognize most of these from your pantry, and I’ll share a couple of my favorite swaps for extra flexibility.

• For the Pretzel Dough:
  • All-purpose flour (unbleached, 3 3/4 cups / 480g)
  • Active dry yeast (2 1/4 tsp / 7g, or one packet)
  • Warm water (1 1/2 cups / 360ml, about 110°F/43°C for best yeast activation)
  • Granulated sugar (2 tbsp / 25g, helps feed the yeast)
  • Unsalted butter (2 tbsp / 28g, melted)
  • Fine sea salt (1 tsp / 5g, for flavor and texture)
• For the Baking Soda Bath:
  • Baking soda (1/2 cup / 120g, for classic pretzel chew)
  • Water (6 cups / 1.4L, for boiling)
• For the Cinnamon Sugar Coating:
  • Unsalted butter (4 tbsp / 56g, melted, for brushing)
  • Granulated sugar (1/2 cup / 100g)
  • Ground cinnamon (2 tbsp / 16g, adjust to taste)

Ingredient Tips: For the flour, King Arthur and Bob’s Red Mill have given me consistently good results. If you’re gluten-free, swap in a 1:1 gluten-free baking blend (pretzels may be slightly less chewy but still tasty!). Always use fresh active dry yeast—expired yeast will ruin the rise. If you want to make this cinnamon sugar soft pretzels recipe dairy-free, substitute vegan butter for the butter. For cinnamon, Saigon cinnamon adds extra warmth, but any ground cinnamon works.

Seasonal swap: In autumn, add a pinch of nutmeg to the cinnamon sugar for a cozy twist. For those who like less sugar, you can halve the cinnamon sugar coating and the pretzels are still delicious. If you want extra crunch, sprinkle a bit of coarse sugar on top after coating. This recipe is forgiving, so don’t stress about tiny substitutions; just stick to the main ratios!

Equipment Needed

• Large mixing bowl: For combining dough ingredients. (Stainless steel is easiest to clean.)
• Stand mixer with dough hook (optional): Speeds up kneading, but you can mix by hand.
• Measuring cups and spoons: For dry and wet ingredients. I’ve used basic plastic sets for years—no need for fancy ones.
• Baking sheet (at least one, preferably two): Line with parchment for easy clean-up.
• Parchment paper or silicone baking mat: Prevents sticking and gives a smooth underside.
• Slotted spatula or spider strainer: For lifting pretzels out of the baking soda bath.
• Small saucepan: For boiling water and baking soda.
• Pastry brush: For buttering pretzels (in a pinch, use a clean kitchen towel or spoon).

If you don’t have a stand mixer, don’t worry—hand kneading works just fine. I’ve made these with nothing but a bowl, spoon, and elbow grease. For budget options, the dollar store has surprisingly sturdy measuring cups, and parchment paper can be reused if you’re gentle. Keep your baking sheets clean by scrubbing with baking soda and vinegar—trust me, nothing sticks after that!

Preparation Method

1. Make the Dough

   In a large mixing bowl, combine 1 1/2 cups (360ml) warm water, 2 tbsp (25g) granulated sugar, and 2 1/4 tsp (7g) active dry yeast. Let sit for 5 minutes until foamy (the yeast should smell slightly sweet and frothy—if it doesn’t, start over with fresh yeast!).

   Add 2 tbsp (28g) melted unsalted butter and 1 tsp (5g) fine sea salt. Stir gently. Gradually add 3 3/4 cups (480g) all-purpose flour, about 1 cup at a time, mixing until a shaggy dough forms.

   Knead by hand or with a stand mixer (dough hook) for 5–7 minutes. Dough should feel smooth and just slightly tacky—if it sticks heavily, add 1–2 tbsp (8–16g) more flour.

2. First Rise

   Cover the bowl with a clean kitchen towel or plastic wrap. Let dough rise in a warm place for 45–60 minutes, or until doubled in size. (If your kitchen is chilly, stick the bowl in the oven with the light on—works every time.)

3. Shape the Pretzels

   Punch down the dough gently and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 105g each).

   Roll each piece into a rope about 20 inches (50cm) long. Shape into classic pretzel form: cross the ends, twist once, and fold down to the base. (Don’t stress about perfection—wonky pretzels still taste amazing!)

4. Baking Soda Bath

   Preheat oven to 400°F (204°C). Bring 6 cups (1.4L) water and 1/2 cup (120g) baking soda to a gentle boil in a saucepan.

   Using a slotted spatula, dip each pretzel in the boiling solution for about 20 seconds. Transfer to a parchment-lined baking sheet. This step gives that signature chewy crust and deep golden color.

   If pretzels break or deform, gently reshape before baking—they’re surprisingly forgiving!

5. Bake

   Bake in preheated oven for 12–15 minutes, until pretzels are golden brown and puffed. If your oven runs hot, check after 10 minutes. (Pretzels should smell nutty and sweet.)

6. Butter & Cinnamon Sugar Coating

   While pretzels are still hot, brush generously with 4 tbsp (56g) melted butter. Mix 1/2 cup (100g) granulated sugar and 2 tbsp (16g) ground cinnamon in a shallow bowl. Roll or sprinkle pretzels with cinnamon sugar until completely coated.

   Let cool for 10 minutes before serving (the coating sticks better as the butter sets).

Prep Notes: If your dough feels tough, let it rest for 10 minutes before shaping. Pretzels may stick to parchment if over-baked—slide a spatula underneath while still warm to release. My tip: make the cinnamon sugar blend ahead for faster coating. For extra indulgence, serve with cream cheese dip or vanilla icing!

Cooking Tips & Techniques

Soft pretzels are easier than you think, but I’ve definitely hit a few snags over the years. Here’s what I’ve learned from endless batches of cinnamon sugar soft pretzels:

• Proofing Yeast: Always use warm water—not hot! (110°F/43°C is the sweet spot.) Too hot and you’ll kill the yeast, too cold and it won’t rise.
• Baking Soda Bath: Don’t skip or rush this step. It makes the crust chewy and gives that classic flavor. If you leave pretzels in too long, they can taste bitter; stick to 20 seconds.
• Shaping: If ropes shrink back, let the dough rest for a few minutes before reshaping. Kids love helping with this step—pretzels don’t need to look perfect!
• Coating: Butter the pretzels as soon as they come out of the oven. It helps the cinnamon sugar stick and gives a beautiful shine.
• Common Mistakes: Under-kneading can lead to dense pretzels. Over-baking dries them out. I once left mine in for 20 minutes (oops)—they turned into crunchy biscuits. Stick to 12–15 minutes for best results.
• Multitasking: Mix the cinnamon sugar while the pretzels bake, and melt the butter on the stovetop or microwave right before coating.
• Consistency: Use the same brand of flour and yeast for reliable results. I’ve noticed that switching brands sometimes changes dough texture slightly.

If you ever get pretzels that feel tough, you may have added too much flour. Next time, hold back a bit and add only as needed. For perfectly soft centers, don’t over-handle the dough once shaped. And if you want a crispier edge, bake an extra minute—but watch closely!

Variations & Adaptations

One of the best things about this cinnamon sugar soft pretzels recipe is how easy it is to switch things up. I love experimenting, and here are a few favorite tweaks:

• Gluten-Free: Swap in a 1:1 gluten-free flour blend. The texture changes a bit—less chewy, but still delicious. Add 1 extra tbsp (8g) of melted butter to help with moisture.
• Seasonal Flavors: In autumn, mix 1 tsp ground nutmeg or pumpkin pie spice into the cinnamon sugar. For summer, add lemon zest to the dough for a fresh twist.
• Chocolate Lover’s Version: Sprinkle mini chocolate chips over the dough before shaping, then coat with cinnamon sugar after baking.
• Dairy-Free: Use vegan butter for both the dough and coating. I’ve tried Earth Balance with good results.
• Alternative Cooking Methods: Air fryer pretzels: Shape and dip as usual, then air fry at 350°F (177°C) for 8–10 minutes. They get extra crispy!
• Nut-Free: No nuts in the base recipe, but always check cinnamon for cross-contamination if allergies are a concern.

Personally, I love adding a drizzle of homemade vanilla glaze over the top for special occasions. My kids go wild for the chocolate chip version, and my gluten-free friends are always surprised by how soft the adapted pretzels turn out. Feel free to experiment—this cinnamon sugar soft pretzels recipe is forgiving!

Serving & Storage Suggestions

For the best experience, serve cinnamon sugar soft pretzels warm—right out of the oven is pure bliss. If you’re prepping for a party or brunch, arrange pretzels on a platter with a small bowl of cream cheese dip or vanilla icing for dunking.

Pair with a cup of hot chocolate, coffee, or cold milk for an extra comforting snack. These pretzels also fit beautifully into a brunch spread alongside fruit salad and scrambled eggs. For a festive touch, sprinkle a bit of colored sugar over the cinnamon coating during holidays.

To store, let pretzels cool completely, then wrap tightly in foil or place in an airtight container. They’ll keep at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped pretzels for up to 2 months. To reheat, pop in a 300°F (150°C) oven for 5–7 minutes, or microwave for 20 seconds (the oven keeps them soft and crispy).

Honestly, the flavor deepens after a day as the cinnamon sugar soaks in, but nothing beats the fresh batch. If you’re serving leftovers, a quick butter brush and sprinkle of cinnamon sugar makes them taste like new!

Nutritional Information & Benefits

Each cinnamon sugar soft pretzel comes in at around 230 calories, with 6g fat, 42g carbs, and 5g protein (values are approximate and vary based on size and sugar coating). Key ingredients like cinnamon offer antioxidants and may help regulate blood sugar. The recipe is nut-free and can be adapted for dairy-free or gluten-free diets.

If you’re watching calories, try halving the sugar coating or using coconut sugar. For high-protein needs, swap 1/4 cup (30g) of flour for almond flour—adds a subtle nutty flavor. These pretzels contain wheat and butter, so gluten and dairy are present unless you use substitutes. From a wellness perspective, I love that making snacks at home means I can control the ingredients and skip the preservatives found in store-bought treats. Sweet, satisfying, and a little healthier than mall versions!

Conclusion

Let’s be real—this cinnamon sugar soft pretzels recipe isn’t just another snack. It’s a homemade goodie you’ll crave for its flavor, texture, and the pure joy it brings to your table. Whether you’re baking for a crowd or treating yourself, these pretzels always hit the spot. Customize them as you like—gluten-free, extra cinnamon, or with a chocolate twist—there’s room for creativity.

Personally, I love how these pretzels turn an ordinary afternoon into something memorable. If you try them, tell me about your favorite variation, or share your baking wins and mishaps (we’ve all had a few!). Leave a comment, pin this recipe, and tag me if you share your batch on Pinterest or Instagram—I’d love to see your creations!

So, roll up your sleeves, grab your cinnamon, and let’s make some sweet memories. Happy baking!

Frequently Asked Questions

Can I make cinnamon sugar soft pretzels ahead of time?

Yes! Shape and boil the pretzels, then refrigerate them on a baking sheet (covered) overnight. Bake and coat with cinnamon sugar the next day for fresh flavor.

What if I don’t have active dry yeast?

You can use instant yeast—just skip the proofing step and mix it right into the flour. The rise time may be a bit faster, so check your dough early.

Can I freeze cinnamon sugar soft pretzels?

Definitely. Wrap cooled pretzels individually and freeze for up to 2 months. Reheat in the oven for best texture—no need to thaw first.

Why do my pretzels taste bitter?

This usually happens if you leave them in the baking soda bath too long. Stick to 20 seconds, and make sure your baking soda is fresh.

What’s the best way to reheat leftovers?

For soft, warm pretzels, place them in a 300°F (150°C) oven for 5-7 minutes. Microwaving works in a pinch, but the oven keeps the edges crisp.

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