Warm, pillowy, and dusted in cinnamon-sugar sparkle, these Cinnamon Sugar Soft Pretzels are everything you want from a bakery treat—only fresher, warmer, and easier than you think. The dough bakes up tender inside with a light chew outside, and a buttery finish helps the cinnamon-sugar coating cling to every twist and curve. They’re perfect for game day, cozy weekends, or anytime your kitchen needs to smell like a mall pretzel stand in the best possible way.
Instead of deep-frying, we give the shaped pretzels a quick baking soda bath for that signature pretzel taste and bronzed crust, then brush with melted butter and shower with cinnamon sugar. The result is a golden, soft pretzel that’s not overly sweet on its own but becomes dessert-level delicious once coated. Serve warm as-is, or add an easy glaze or dipping sauce for a shareable treat.
This recipe is beginner-friendly (no fancy shaping required) and flexible. You can make traditional pretzel shapes, twists, or bite-size nuggets—great for parties and snacking. Leftovers reheat beautifully in the oven or air fryer, so you can enjoy that fresh-baked texture the next day, too.
Key Ingredients & Substitutions
A handful of pantry staples create bakery-quality pretzels at home. Here’s how each ingredient works and how you can swap if needed.
Warm milk: Using milk (about 110°F) yields extra-soft, plush pretzels. You can use warm water for a slightly chewier texture or a 50/50 mix for balance. Avoid overheating, which can kill yeast.
Active dry yeast: Reliable rise and classic flavor. Instant yeast works, too—no need to proof; mix straight into the flour and keep the liquid at 105–115°F.
Granulated sugar & light brown sugar: A touch of sugar wakes the yeast and lightly sweetens the dough. Use all white sugar if preferred, or swap in honey for a subtle floral note.
Unsalted butter: Adds tenderness and rich flavor. Salted butter works—just reduce added salt slightly. For dairy-free, use plant-based butter and water instead of milk.
All-purpose flour: Creates a soft, supple dough that’s easy to shape. For more chew, replace 1 cup with bread flour. Measure by weight for best results.
Fine sea salt: Seasons the dough and enhances sweetness and spice. Kosher salt is fine; adjust to taste.
Baking soda bath: A brief simmer in an alkaline solution develops the deep pretzel flavor and color. Don’t skip—it’s the bakery-secret step.
Cinnamon sugar: The star finish. Use a classic blend (about 1:3 cinnamon to sugar) or adjust to taste; a pinch of nutmeg makes it extra cozy.
Equipment You’ll Need
- Stand mixer with dough hook (optional, but helpful) or a sturdy bowl and wooden spoon
- Kitchen scale (optional) and measuring cups/spoons
- Large pot for baking soda bath
- Slotted spoon or spider skimmer
- 2 rimmed baking sheets lined with parchment or silicone mats
- Pastry brush for melted butter
Flavor Variations & Add-Ins
- Maple glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons pure maple syrup and a splash of milk; drizzle over warm pretzels.
- Pumpkin spice: Swap half the cinnamon with pumpkin pie spice for a fall twist.
- Chocolate dip: Serve with warmed chocolate ganache (equal parts hot cream and chocolate chips) for dunking.
- Stuffed pretzel twists: Sprinkle mini chocolate chips or cinnamon-sugar between layers as you twist, then bake.
- Churro bites: Cut ropes into 1-inch pieces, boil, bake, then toss generously in cinnamon sugar.
- Vanilla bean sugar: Stir scraped vanilla seeds into the sugar for a fragrant upgrade.
- Salted-caramel finish: Drizzle with warm caramel and a few flakes of sea salt just before serving.
How to Make Cinnamon Sugar Soft Pretzels
Ingredients You’ll Need:
- Dough: 1 1/2 cups warm milk (about 110°F); 2 1/4 teaspoons active dry yeast (1 packet); 2 tablespoons granulated sugar; 1 tablespoon light brown sugar; 4 tablespoons unsalted butter, melted; 1 1/2 teaspoons fine sea salt; 4–4 1/2 cups all-purpose flour (start with 4 cups; add more as needed)
- Baking soda bath: 8 cups water; 1/2 cup baking soda
- Topping: 6 tablespoons unsalted butter, melted; 1 cup granulated sugar; 2–3 teaspoons ground cinnamon; pinch of fine salt (optional)
How Much Time Will You Need?
Plan for 20 minutes to mix and knead, 45–60 minutes for the first rise, 20 minutes to shape and boil, and 10–12 minutes to bake. Factor in a few extra minutes to coat in butter and cinnamon sugar. Total time: about 1 hour 45 minutes.
Step-by-Step Instructions:
1. Make and knead the dough
In the bowl of a stand mixer (or a large mixing bowl), combine warm milk and granulated sugar. Sprinkle yeast over the top and let stand until foamy, 5–10 minutes. Add melted butter, brown sugar, salt, and 4 cups flour. Mix on low until a shaggy dough forms, then knead (mixer speed 2–3) for 6–8 minutes, adding up to 1/2 cup more flour a tablespoon at a time until the dough is smooth, slightly tacky, and pulls away from the bowl. By hand, knead 8–10 minutes on a lightly floured surface.
2. Let it rise
Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size, 45–60 minutes. A proofing oven or a turned-off oven with the light on works well.
3. Portion and shape
Line two baking sheets with parchment. Turn the dough out, gently deflate, and divide into 12 equal pieces (about 3 ounces each). Working with one piece at a time, roll into a 20–22-inch rope. To form a pretzel, make a U, cross the ends twice, then fold the twisted ends down to the base and press to adhere. Alternatively, shape twists or cut ropes into 1-inch nuggets.
4. Prep the baking soda bath
Bring 8 cups water to a gentle boil in a large pot. Slowly add baking soda (it will foam). Reduce to a simmer. Using a slotted spoon, lower pretzels into the bath, 2–3 at a time, for 20–30 seconds, flipping once. Lift, drain briefly, and arrange on prepared sheets. This step creates that deep pretzel flavor and color.
5. Bake
Preheat the oven to 450°F. Bake pretzels for 10–12 minutes, rotating sheets halfway, until deep golden. For a softer exterior, pull at light golden; for a chewier crust, bake to a richer brown.
6. Coat with butter and cinnamon sugar
In a shallow dish, combine sugar and cinnamon with a pinch of salt if using. Brush warm pretzels all over with melted butter, then toss or sprinkle generously with cinnamon sugar until fully coated. Serve warm.
Pro Tips for Best Texture & Taste
Small technique tweaks make a noticeable difference in softness, flavor, and that bakery-style finish.
- Check yeast & temperature: Milk around 105–115°F is ideal; cooler liquid slows proofing, hotter can harm the yeast.
- Tacky, not sticky: Add just enough flour to handle the dough. Too much flour leads to dense pretzels.
- Don’t skip the bath: The baking soda simmer is key to the pretzel’s color and nuanced flavor.
- Coat while warm: Butter adheres best to hot pretzels, helping the cinnamon sugar cling evenly.
- Reheat right: Refresh leftovers at 325°F for 6–8 minutes or a quick 2–3 minutes in the air fryer.
Frequently Asked Questions
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate up to 24 hours. Bring to room temperature for 30–45 minutes, then shape, boil, and bake. You can also freeze shaped, unboiled pretzels for up to 2 months; thaw, boil, and bake as directed.
Can I use instant yeast?
Absolutely. Skip the proofing step: whisk instant yeast with the flour, then add warm milk and other ingredients. Knead and rise as usual (rise may be slightly faster).
How do I make them without dairy?
Use warm water instead of milk and swap in plant-based butter for both the dough and finishing. The pretzels will be slightly chewier but still soft and delicious.
Can I skip the baking soda bath?
You can, but you’ll lose that classic pretzel flavor and deep color. If you must skip, brush shaped pretzels with a mixture of 1 cup hot water + 1 tablespoon baking soda before baking (not as effective as boiling, but better than nothing).
Why are my pretzels dense?
Common culprits are too much flour, under-proofing, or over-boiling. Aim for a slightly tacky dough, allow a full rise to double, and limit the bath to 20–30 seconds per pretzel.
