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Cinnamon Sugar Soft Pretzels are my go to weekend project when I want warm, homey snacks that smell like a fair but feel easy enough for a weeknight. Cinnamon Sugar Soft Pretzels, yes two mentions because I mean it, are pillowy, buttery, and dusted with that perfect cinnamon sugar crunch. Excited? I am. These are great for breakfast, for packing into lunchboxes, or for a cozy movie night, and they freeze and reheat like a dream. Quick teaching tip from my old classroom life: make a batch with the kids, assign a shaping station, and sip your coffee while they make a mess. Want churro vibes but in pretzel form? Try my cinnamon sugar churro cookies for a sweet cousin to this recipe!
Why you’ll love these soft pretzels
They are comforting in a way that hits both the belly and the memory centers, warm dough with a sweet spice finish, and they come together without fuss. You get a chewy interior and a glossy, cinnamon-kissed exterior, which is honestly a little addictive. They are forgiving, too; the dough is friendly and patient, and you can shape them imperfectly and they will still taste amazing. Want a snack that feeds a crowd, or a portable treat for the car line? These fit both roles nicely. Plus, they beat store-bought every time, and they make your kitchen smell INSANELY GOOD, I promise.
Ingredients
- 1 1/2 cups warm water,
- 1 packet active dry yeast,
- 1/4 cup granulated sugar,
- 4 cups all-purpose flour,
- 1 teaspoon salt,
- 1/4 cup baking soda,
- 1 large egg,
- 1/2 cup cinnamon sugar (1/4 cup sugar mixed with 2 tablespoons cinnamon),
- Butter, for brushing
A few notes: you can swap half the all-purpose flour for bread flour if you like extra chew, but the recipe is great as written. For a dairy-free option skip the butter brush and use a neutral oil, though butter is my preference. Buying yeast in small packets is easiest, but a jar of active dry yeast is cheaper long term if you bake a lot. Cinnamon sugar can be made with more or less cinnamon depending on taste, and store-bought cinnamon sugar works fine too.
Process overview and what to watch for
Start with warm water so the yeast wakes up, not hot, not cold; think bath temperature. Mix, wait until foamy, then add the flour and salt and knead. The dough should be soft and slightly tacky, not sticky to the point of clinging to your hands. Give it about an hour to rise in a warm spot, and you will see it double, which is satisfying (and reassuring). Preheat the oven so once you shape and boil the pretzels you can bake immediately, that keeps them puffy. Boiling in water with baking soda gives that glossy, slightly chewy crust and is worth the extra pot on the stove. Brush with beaten egg, then the cinnamon sugar gets sprinkled on, because yes the sugar will stick and caramelize a little in the oven, hello texture.
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- In a large bowl, combine warm water, yeast, and sugar; let sit until foamy.
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- Add flour and salt, mixing until a dough forms.
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- Knead the dough on a floured surface until smooth, about 5 minutes.
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- Let the dough rise in a warm place for 1 hour.
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- Preheat oven to 425°F (220°C).
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- In a large pot, bring 10 cups of water and baking soda to a boil.
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- Divide dough into small pieces and shape into pretzels.
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- Boil each pretzel for 30 seconds before transferring to a baking sheet.
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- Brush with beaten egg and sprinkle with cinnamon sugar.
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- Bake for 12-15 minutes until golden brown.
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- Serve warm.
Timing notes: boiling each pretzel 30 seconds is short and sweet, and keeps the interior tender. If your oven runs hot, nudge the time down a minute or two. Want darker color? Give them an extra minute in the oven, but watch closely. If your dough seems too tight after rising, let it rest 10 more minutes; sometimes humidity changes everything.
Oh, and if you like the idea of a cinnamon-sugar breakfast loaf, check this variation in my head and on the blog, the cinnamon sugar donut bread is a fun spin, just saying.
Tips & tricks from a former teacher who likes neat lunchboxes
Keep your workspace floured but not overloaded with flour, or the dough gets dry. For batch cooking, freeze shaped, unboiled pretzels on a sheet pan, then transfer to a bag; boil and bake from frozen, adding a couple extra minutes. Reheat in a hot oven wrapped in foil, or a toaster oven for a few minutes, then brush with butter for that fresh-from-the-oven shine. Leftovers are fine the next day, pop them in the microwave for 10 seconds if you must, but the oven revival is best. If you have kids shaping, give them different sizes and expect a mess, it is part of the fun. Trust me.
Serving ideas and occasions
Serve these with coffee, hot chocolate, or a simple cream cheese dip if you want to get fancy. They make a cheerful addition to brunch, bake sales, or an after school snack. For a party, offer a small bowl of melted butter alongside extra cinnamon sugar for dunking. Leftover pretzels can be turned into bread pudding or chopped into french toast casserole, which is weirdly delicious. Personally, I like them warm and plain, butter brushed, with a cold glass of milk. HOT and buttery, yes please!
FAQ
Yes, you can refrigerate the dough after the first rise for up to 24 hours, just bring it back to room temperature before shaping and proceeding, it actually develops more flavor this way.
Boiling in baking soda water is traditional and gives the crust that bakery-like chew and color, so I recommend it, but skipping it will still give you soft, tasty buns, just less glossy and less chewy.
Usually that means the dough was too warm or over-proofed; chill them briefly on the sheet before baking and make sure your oven is fully preheated to help them hold shape.
Absolutely, let them cool, wrap tightly, and freeze up to a month; reheat in a 350°F oven until warmed through, about 10 minutes, brush with butter after reheating for best texture.
Adjust the cinnamon sugar to taste, use less for subtlety or more for punch, and remember you can always dust a little extra after baking, which is my lazy trick for more flavor without extra work.
Thanks for sticking with me to the end, you did it! If you make these Cinnamon Sugar Soft Pretzels, tell me how they turned out, leave a note, or pin for later. Share with friends, or hide them for yourself, I do both. Come back and tell me your favorite twist.
Cinnamon Sugar Soft Pretzels
Ingredients
Dough Ingredients
- 1 1/2 cups warm water Should be bath temperature.
- 1 packet active dry yeast You can use a jar for long-term baking.
- 1/4 cup granulated sugar
- 4 cups all-purpose flour Can swap half for bread flour for extra chew.
- 1 teaspoon salt
Boiling Ingredients
- 1/4 cup baking soda
Toppings
- 1 large egg Beaten for brushing on pretzels.
- 1/2 cup cinnamon sugar Mix 1/4 cup sugar with 2 tablespoons cinnamon.
- Butter For brushing (dairy-free option: use neutral oil).
Instructions
Preparation
- In a large bowl, combine warm water, yeast, and sugar; let sit until foamy.
- Add flour and salt, mixing until a dough forms.
- Knead the dough on a floured surface until smooth, about 5 minutes.
- Let the dough rise in a warm place for 1 hour.
- Preheat oven to 425°F (220°C).
Cooking
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Divide dough into small pieces and shape into pretzels.
- Boil each pretzel for 30 seconds before transferring to a baking sheet.
- Brush with beaten egg and sprinkle with cinnamon sugar.
- Bake for 12-15 minutes until golden brown.
- Serve warm.
