Cinnamon Sugar Soft Pretzels (Printable Version)

Soft, pillowy pretzels with fragrant cinnamon sugar coating

# What You'll Need:

→ Dough

01 - 1 ½ cups warm water (about 110°F)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Baking Soda Bath

07 - ⅔ cup baking soda
08 - 10 cups water

→ Cinnamon Sugar Topping

09 - ½ cup granulated sugar
10 - 2 teaspoons ground cinnamon
11 - 4 tablespoons unsalted butter, melted

# Directions:

01 - Combine warm water, yeast, and 1 tablespoon sugar in a large bowl. Let sit for 5 minutes until foamy and activated.
02 - Add melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
03 - Knead by hand or with a stand mixer fitted with dough hook for 5-7 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal pieces on a lightly floured surface. Roll each piece into a 20-inch rope and shape into a traditional pretzel form.
08 - Carefully dip each pretzel into the boiling baking soda bath for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Bake for 12-15 minutes until golden brown and cooked through.
10 - While pretzels are still warm, brush each generously with melted butter.
11 - Mix granulated sugar and cinnamon in a shallow bowl. Toss each buttered pretzel in the mixture to coat completely.
12 - Serve warm for best texture and flavor.

# Expert Tips:

01 -
  • The dough is surprisingly forgiving, perfect for anyone whos ever felt intimidated by yeast baking
  • That moment you dip them in boiling water feels like kitchen chemistry magic
  • They disappear faster than you can say you made them from scratch
02 -
  • The baking soda bath feels fussy but its absolutely essential for authentic pretzel texture
  • Let the water return to a boil between batches if it drops too much
  • Work quickly once you start dipping so the first ones dont get cold while the last ones bake
03 -
  • Weighing ingredients instead of using cups gives more consistent results
  • A pastry brush makes coating with butter so much easier than a spoon
  • The pretzels are best the day theyre made but refresh beautifully in a warm oven

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