Soft Cinnamon Sugar Pretzels
There is just something about a soft pretzel that feels like pure comfort. Warm, golden, and fresh from the oven, these babies are the kind of treat that make your whole kitchen smell amazing. Toss them in cinnamon sugar, and suddenly you have yourself a sweet little slice of heaven that rivals any mall stand or fairground booth. Do not be intimidated by the idea of shaping pretzels. I will take you step by step so you will feel like a pro by the end.
I love this recipe because it is simple, cozy, and always a crowd-pleaser. The dough comes together with pantry staples and does not require any fancy tricks. The rise time gives you a chance to relax (or clean up the flour explosion on your counter). Shaping pretzels is oddly therapeutic, like edible arts and crafts, and the end result is soft, buttery, and sweet enough to make you close your eyes after the first bite. Plus, nothing beats the smell of warm cinnamon sugar floating through the house.
Ingredients You Will Need:
- Milk
- Active Dry Yeast
- Brown Sugar
- Butter
- Salt
- All-Purpose
- Oil
- Sugar
- Cinnamon
- Water
- Baking Soda
How to Make Cinnamon Sugar Pretzels:
- Warm up the milk. Heat 2 cups of milk in the microwave for about a minute to a minute and half. You want it want it warm to the touch, between 110° and 115°F. Too hot, and you’ll kill your yeast.
- Activate the yeast. Pour the warm milk into a large mixing bowl and stir in 1 ½ tablespoons of yeast. Let it sit for a few minutes until it looks bubbly and foamy.
- Mix the dough. Add in ¼ cup brown sugar, 4 tablespoons melted butter, 1 teaspoon salt, and 1 cup of flour. Stir until combined. Slowly add the rest of the flour ( about 3 more cups) until you have a soft, slightly tacky dough.
- Let it rise. Grease a clean bowl with a little oil. Place your dough inside and turn it until it coated. Cover with a towel and let it rise in a warm spot for about an hour, or until it’s doubled in size.
- Divide and shape. Punch down the dough and place it on a floured surface. Knead lightly for a minute or two. Divide into 12 equal pieces. Roll piece into a rope about 12 inches long. To shape, make a U shape, cross the ends, twist once, then fold the ends down and pinch to seal. If the dough resists, let it rest 5 minutes, then try again.
- Bake. Place pretzels on a parchment-lined baking sheet. Bake at 400°F for 15-20 minutes, until golden brown.
- Cinnamon sugar finish. Mix together 1 cup sugar with 1 tablespoon cinnamon. While the pretzels are warm, brush generously with melted butter, then coat in the the cinnamon sugar mixture.
- Optional for extra chew: Dunk each shaped pretzel in a quick baking soda bath (12 cups of water + ¼ cup baking soda simmered together) before baking. It gives them that classic pretzel texture and color.
Homemade pretzels feel like a little baking adventure, but once you try them, you will see just how approachable they are. These are perfect for sharing, though I will warn you, once the cinnamon sugar hits, they disappear fast. Next time you are craving something warm and sweet, skip the store-bought and make a batch of these instead.
Notes, Tips, and Storage:
- Milk temperature matters: Aim for 110 to 115°F. If it is too hot, the yeast will not rise.
- If your dough does not rise: Check your yeast. Expired yeast will not activate. You can also move the bowl to a warmer spot (like inside an oven with the light on).
- Shaping pretzels: If the dough keeps springing back, let it rest a few minutes. The gluten just needs time to relax.
- For the best texture: The optional baking soda bath gives that chewy outside, but skipping it makes the recipe quicker and still delicious.
- Storage: Pretzels are best the day they are baked. To store, keep them in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F for about 5 minutes to refresh.
- Freezing: Bake the pretzels, let them cool completely, and freeze in a sealed bag. To reheat, warm them in the oven until soft again, then brush with butter and dip in cinnamon sugar.
More Recipes You Will Love:
Soft Cinnamon Sugar Pretzels
Soft, golden, and chewy, these homemade pretzels are brushed with butter and rolled in sweet cinnamon sugar. With simple ingredients and easy step-by-step instructions, you’ll have warm, bakery-style pretzels right from your own oven. Perfect for family baking nights, game day snacks, or anytime you’re craving a cozy treat.
Ingredients
- 2 cups warm milk (110 to 115°F, warmed in microwave 1 to 1 ½ minutes)
- 1 ½ tablespoons active dry yeast
- ¼ cup brown sugar
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 4 to 4 ½ cups all-purpose flour
- Oil for greasing the bowl
- ½ cup butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- (Optional for baking soda bath) 6 cups water
- (Optional for baking soda bath) ¼ cup baking soda
Instructions
- Heat 2 cups of milk in the microwave for about a minute to a minute and a half. You want it warm to the touch, between 110 and 115°F. If it is too hot, it can kill your yeast.
- Pour the warm milk into a large mixing bowl and stir in 1 ½ tablespoons of yeast. Let it sit until it looks bubbly and foamy.
- Add in ¼ cup brown sugar, 4 tablespoons melted butter, 1 teaspoon salt, and 1 cup of flour. Stir until combined. Slowly add the rest of the flour (about 3 more cups) until you have a soft, slightly tacky dough.
- Grease a clean bowl with a little oil. Place your dough inside and turn it until it is coated. Cover with a towel and let it rise in a warm spot for about an hour, or until it is doubled in size.
- Punch down the dough and place it on a floured surface. Knead lightly for a minute or two. Divide into 12 equal pieces. Roll each piece into a rope about 12 inches long. To shape, make a U, cross the ends, twist once, then fold the ends down and pinch to seal. If the dough resists, let it rest 5 minutes, then try again.
- Place pretzels on a parchment-lined baking sheet. Bake at 400°F for 15 to 20 minutes, until golden brown.
- Mix together 1 cup sugar with 1 tablespoon cinnamon. While the pretzels are warm, brush generously with melted butter, then coat in the cinnamon sugar mixture.
- Optional for extra chew: Dunk each shaped pretzel in a quick baking soda bath (6 cups water with ¼ cup baking soda simmered together) before baking. It gives them a classic pretzel texture and color.
Notes
- Milk temperature matters: Aim for 110 to 115°F. If it is too hot, the yeast will not rise.
- If your dough does not rise: Check your yeast. Expired yeast will not activate. You can also move the bowl to a warmer spot (like inside an oven with the light on).
- Shaping pretzels: If the dough keeps springing back, let it rest a few minutes. The gluten just needs time to relax.
- For the best texture: The optional baking soda bath gives that chewy outside, but skipping it makes the recipe quicker and still delicious.
- Storage: Pretzels are best the day they are baked. To store, keep them in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F for about 5 minutes to refresh.
- Freezing: Bake the pretzels, let them cool completely, and freeze in a sealed bag. To reheat, warm them in the oven until soft again, then brush with butter and dip in cinnamon sugar.
