These Cinnamon Sugar Soft Pretzels are warm, fluffy treats coated in sweet cinnamon and sugar. Perfect for sharing or snacking, they smell heavenly while baking!
Watching them get golden and fluffy is half the fun! I love serving them with a side of icing for dipping. Trust me, you won’t want to stop at just one! 😋
Key Ingredients & Substitutions
Warm Water: The water should be about 110°F (43°C) to activate the yeast. Too hot will kill it! If you don’t have a thermometer, just make sure it’s warm to the touch.
Active Dry Yeast: Use instant yeast if you have it; you can mix it directly with the flour without proofing. This can save you some time!
All-Purpose Flour: This is the base for the pretzels. If you’re looking for a healthier option, whole wheat flour works well and gives a nuttier flavor, but you might need to adjust the water a bit.
Baking Soda: This is crucial for the boiling step. Don’t skip it—adding baking soda gives the pretzels their beautiful brown color and distinct flavor.
Cinnamon and Sugar Coating: Feel free to adjust the ratio of sugar and cinnamon based on your taste. If you’re a chocolate lover, you can also sprinkle on some cocoa powder instead of cinnamon!
How Do You Get Soft Pretzels That Are Still Chewy?
The boiling process is key to achieving that perfect chewy exterior. It may sound strange, but boiling the pretzels in a baking soda solution gives them that classic pretzel texture. Here’s how to do it:
- Bring 4 cups of water and 1/4 cup of baking soda to a rolling boil in a large pot.
- Boil each shaped pretzel for about 30 seconds on each side. Use a slotted spoon to remove them. Be careful—they can be slippery!
This step not only adds chewiness but also enhances the rich flavor of the pretzels. And once they bake, you’ll get that beautiful golden color!
How to Make Cinnamon Sugar Soft Pretzels
Ingredients You’ll Need:
For the Pretzels:
- 1 1/2 cups warm water (about 110°F / 43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 cups water (for boiling)
- 1/4 cup baking soda
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
- Coarse salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 1 hour for the dough to rise, plus an additional 25-30 minutes for preparation and baking. So, overall, you’ll spend about 1 hour and 30 minutes to enjoy these tasty treats!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm water, active dry yeast, and 1 tablespoon sugar. Stir gently and let it sit for about 5 minutes until it becomes foamy. This means your yeast is alive and ready to help the dough rise!
2. Make the Dough:
Add the flour and salt to the yeast mixture. Stir until it’s combined, then knead the dough on a floured surface for about 7-10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook if you have one. It makes this part super easy!
3. Let the Dough Rise:
Place your dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size. Don’t peek too much; let it work its magic!
4. Prep for Baking:
While the dough is rising, preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease them. This will help prevent sticking!
5. Boil the Pretzels:
In a large pot, bring 4 cups of water and the baking soda to a boil. This solution will give your pretzels that chewy texture on the outside.
6. Shape the Pretzels:
Once the dough is ready, punch it down and divide it into 8 equal portions. Roll each piece into a long rope, about 20-24 inches long. Shape each rope into a pretzel by forming a U, twisting the ends twice, and folding them down to the bottom of the U to create the classic pretzel shape.
7. Boil and Bake:
Carefully drop each pretzel into the boiling water bath, one or two at a time, and let them boil for 30 seconds. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheets.
8. Add Butter and Sugar:
Brush each pretzel with melted butter, then in a shallow bowl, combine the 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle or dip the pretzels in the cinnamon sugar mixture to coat them generously.
9. Bake and Enjoy:
Bake the pretzels in the preheated oven for 12-15 minutes until they turn a beautiful golden brown. When they’re out of the oven, you can brush them with a little more melted butter and sprinkle with extra cinnamon sugar if you like.
10. Serve Warm:
Let them cool for a minute, then serve warm and enjoy your delicious cinnamon sugar soft pretzels!
Happy baking, and enjoy these soft, warm, and sweet pretzels with friends and family! 🥨✨
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can use instant yeast in place of active dry yeast. With instant yeast, you don’t need to proof it in warm water; just mix it directly into the dry ingredients, and proceed with the recipe as usual.
How Should I Store Leftover Pretzels?
Keep any leftover pretzels in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for a few minutes to bring back their softness.
Can I Freeze the Dough?
Yes, you can freeze the dough! After kneading, wrap it tightly in plastic wrap and another layer of aluminum foil. It will keep for up to 2 months. When you’re ready to use it, thaw the dough in the refrigerator overnight, then let it rise before shaping and boiling.
What If I Don’t Have Coarse Salt?
No worries! If you don’t have coarse salt, regular table salt works fine for sprinkling. You can also try sea salt for a similar texture and flavor. Just use it sparingly, as the salt is more concentrated in smaller granules.
