Description
These Cinnamon Sugar Soft Pretzels are golden brown, buttery, and coated in a sweet cinnamon-sugar mixture. They’re soft and chewy on the inside, with a slight crisp on the outside. Perfect as a sweet snack, dessert, or even a special breakfast treat!
Ingredients
Units
Scale
For the Pretzels:
- 1 1/2 cups warm water (110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 2 tbsp unsalted butter, melted
For the Baking Soda Bath:
- 8 cups water
- 1/2 cup baking soda
For the Cinnamon Sugar Coating:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
Make the Dough:
- In a large mixing bowl, whisk warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Stir in salt, melted butter, and flour, one cup at a time, until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Shape & Boil the Pretzels:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Divide the dough into 12 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel.
- In a large pot, bring 8 cups of water to a boil. Stir in baking soda.
- Drop each pretzel into the boiling water for 20-30 seconds, then remove with a slotted spoon and place on the baking sheet.
Bake & Coat with Cinnamon Sugar:
- Bake for 12-15 minutes, until golden brown.
- Brush each warm pretzel with melted butter, then dip in cinnamon sugar to coat.
- Serve warm and enjoy!
Notes
- Make Ahead: Dough can be made ahead and stored in the fridge overnight.
- Extra Sweet: Drizzle with icing (powdered sugar + milk) for a dessert-like touch.
- Storage: Store in an airtight container for up to 2 days or freeze for longer storage.