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Soft and chewy cinnamon sugar pretzels with a buttery coating, perfect for a sweet snack or treat. Homemade from simple ingredients, these pretzels have a classic pretzel crust achieved by a baking soda bath and are finished with a cinnamon sugar topping.

Ingredients

Scale
  • 2 cups warm milk
  • 1 1/2 tablespoons active dry yeast (or instant yeast)
  • 1/4 cup brown sugar
  • 4 tablespoons butter, melted (for dough)
  • 2 teaspoons salt
  • 4 1/2 cups all-purpose flour (more or less as needed)
  • 1/3 cup baking soda
  • 3 cups warm water (for baking soda bath)
  • 4 tablespoons butter, melted (for brushing)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. In a large bowl or stand mixer, stir the yeast into the warm milk (100–110°F) and wait for it to become bubbly to activate the yeast.
  2. Add the brown sugar, melted butter (for dough), one cup of the flour, and salt to the yeast mixture and mix until combined.
  3. Gradually mix in the remaining flour, about one cup at a time, until a soft, smooth dough forms that is slightly sticky but not sticking to your fingers.
  4. Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 1 hour or until doubled in size.
  5. Preheat the oven to 450°F. Line two baking sheets with parchment paper.
  6. Punch down the risen dough and divide it into 12 equal pieces.
  7. Roll each piece into an 18-inch long rope and shape into classic pretzel shapes. Place pretzels on prepared baking sheets.
  8. In a medium bowl, dissolve the baking soda in the warm water.
  9. Quickly dip each pretzel into the baking soda bath and return it to the baking sheet.
  10. Bake the pretzels for 7 to 11 minutes until golden brown.
  11. Brush the hot pretzels with melted butter (for brushing).
  12. In a shallow bowl, whisk together the granulated sugar and cinnamon to make the cinnamon sugar mixture.
  13. Roll or dip each buttered pretzel in the cinnamon sugar mixture to coat completely.
  14. Serve pretzels warm for the best flavor and texture. Best eaten within 24 hours.

Notes

Keep milk and water warm at about 100–110°F to ensure proper yeast activation., Do not add too much flour; keep dough soft for optimal texture., If yeast does not bubble, it may be expired; use fresh yeast for a good rise., If shaping pretzels is difficult, simple twists or knots are fine and still taste great., Make sure to fully dissolve baking soda in water for the baking soda bath to ensure proper crust and color., Brush pretzels with butter immediately after baking so cinnamon sugar sticks well., Leftover pretzels can be reheated in a 350°F oven for 5–8 minutes; avoid microwaving to prevent sogginess., Dough can be refrigerated after the first rise and used the next day after bringing to room temperature., For variations, try vanilla glaze, coarse sugar or nuts, chocolate-dipped pretzels, or savory toppings like garlic butter and Parmesan cheese., Store pretzels in an airtight container at room temperature for up to 24 hours; freeze cooled pretzels wrapped individually for up to 2 months.

Nutrition

Find it online: https://cozyovenkitchen.com/cinnamon-sugar-soft-pretzels-recipe/