These chewy and soft cinnamon sugar pretzels are the perfect sweet snack! The pretzels have that quintessential tangy flavor from dry yeast and baking soda (no lye needed here), while a quick cinnamon sugar topping makes it irresistibly delicious.
I Could Eat These Cinnamon Pretzels All Day, Every Day
These soft cinnamon sugar pretzels are based on my recipe for traditional German pretzels, but I wanted to create a sweet version which is often called Martinsbrezeln or Zimtbrezeln throughout Germany.
As a child growing up in Germany, cinnamon pretzels combined by two obsessions - pretzels and sugar! Seriously, I could eat a soft homemade pretzel every single day. But coat it in cinnamon sugar? Just keep them coming, every hour, on the hour. (: And if you're a major pretzel-lover like me, try my pretzel bread, festive pretzel hot dog buns, or versatile pretzel burger buns!
My Secret to Chewy, Soft Pretzels
These homemade cinnamon sugar pretzels have a really chewy exterior, thanks to a one-minute dip in boiling water + baking soda. Because while some pretzel recipes use lye, but I find handling lye can be intimidating (and a little scary!)
And the interior of each pretzel is soft and pillowy from melted butter in the dough. Seriously, these are perfect for a sweet breakfast or an afternoon snack.
Let's Gather Our Ingredients
- Unsalted butter - Adds a rich flavor and makes the interior of the pretzels extra soft.
- All purpose flour - Provides the structure for an elastic dough to create chewy pretzels.
- Instant yeast - Helps rise the dough, and requires a shorter rising time than active dry yeast.
- Dark brown sugar - Adds a little caramelized flavor to the dough and provides a food source for the yeast.
- Salt - I recommend using either non-iodized table salt or fine sea salt for the best flavor and texture.
- Water - Boiling the pretzels before they bake helps set the crust so the exterior is chewy.
- Baking soda - Creates a dark, glossy color and chewy texture on the crust, since baking soda is alkaline.
- Ground cinnamon - Adds a warm, spiced flavor.
- Granulated sugar - Adds a sweet + crunchy texture to the topping. I find it easier to toss and coat pretzels in granulated sugar compared to brown sugar.
Step-by-Step: Making Soft Cinnamon Sugar Pretzels
1. Melt the butter in the microwave. Set side.
3. Add the warm water and melted butter to the flour mixture. Mix until it forms a “shaggy” dough.
5. Place the dough in a mixing bowl, and cover.
7. In a large pot, add the water and baking soda. Bring to a boil.
9. Roll a dough ball into a log about 24 inches in length.
11. Cross the two ends and bring them down. Gently press the two ends into the dough, 4 inches apart.
13. Remove them from the pot & transfer to a baking sheet.
15. Mix the cinnamon and sugar.
17. Toss the pretzels in the butter, cinnamon & sugar.
2. Whisk the flour, instant yeast, brown sugar & salt.
4. Knead the dough until it forms a smooth dough, after about 8 minutes. Form the dough into a ball.
6. Let the dough rise until it doubles in size, after 2 hours.
8. While the water comes to a boil, divide the dough into 8 balls.
10. Hold the two ends in each hand, and form a large U-shape.
12. Lower two pretzels into the boiling water and baking soda & boil for 30 seconds on each side.
14. Bake for 15 to 20 minutes, until they are dark brown.
16. Melt the butter in the microwave.
18. Allow them to cool a bit, then enjoy!!
Delicious Variations on Soft Pretzels
- For a savory version, you can coat the boiled pretzels in salt and dried herbs, spices, or grated cheese, then bake them.
- Cream cheese frosting tastes amazing with these soft cinnamon pretzels, and reminds me of trips to Aunt Annie's at the mall.
- To make cinnamon sugar pretzel bites, roll the dough into 24-inch logs, then slice them into 1-inch pieces. Boil about 6 at a time, to avoid crowding the pot. Then bake for 12 to 16 minutes, and toss in the melted butter, cinnamon, and sugar.
- For make-ahead overnight pretzels, mix the dough, let it rise, then refrigerate it overnight for up to 12 hours. Allow it to sit at room temperature for about 30 minutes to warm up, then shape the pretzels, boil, and bake them.
How to Store Homemade Pretzels
Soft German pretzels are best when eaten warm and fresh, on the same day they’re made. But these pretzels can stay soft on the inside for several days, if you store them right.
Room Temperature: You can store cooled leftover cinnamon pretzels in a paper bag at room temperature for up to 3 days.
Freezer: You can freeze baked, uncoated pretzels in an airtight container in the freezer for up to 3 months. Thaw at room temperature, then toss the pretzels in the cinnamon, sugar, and melted butter.
Homemade Soft Cinnamon Sugar Pretzels
Equipment
Ingredients
Dough
- 4 Tablespoons unsalted butter, melted
- 4 cups all purpose flour
- 1½ teaspoons instant yeast
- 1 Tablespoon dark brown sugar
- 2 teaspoon salt
- 1¼ cups warm water (between 105°F and 115°F)
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Cinnamon Sugar Topping
- 1 Tablespoon ground cinnamon
- ½ cup granulated sugar
- 4 Tablespoons unsalted butter, melted
Instructions
Prepare the Pretzel Dough
- In a microwave safe bowl, melt the butter in the microwave on 20 second intervals. Set side.
- In a large mixing bowl, whisk together the all purpose flour, instant yeast, brown sugar, and salt.
- Add the warm water and melted butter to the flour mixture. Mix with a large spoon until it forms a “shaggy” dough.
- On a lightly floured work surface, knead the dough until it forms a smooth dough, after about 8 minutes by hand. Or knead the dough in a stand mixer with a dough hook attachment for about 6 minutes. Form the dough into a ball.
- Place the dough ball in a lightly oiled mixing bowl. Cover with a kitchen towel and leave it in a warm draft-free place until it doubles in size, after about 2 hours.
Shape and Bake the Pretzels
- Preheat the oven to 425°F. Grease baking sheet with butter or line it with a silicone baking mat. (I don't recommend using parchment paper, which can stick to the pretzels.)
- In a large pot, add the water and baking soda. Bring to a boil on high heat.
- While the water comes to a boil, divide the dough into 8 even balls. Cover the dough with a damp kitchen towel so it doesn't dry out.
- Roll one of the dough balls to about 24 inches in length. Hold the two ends in each hand, and form a large U-shape with the dough log. Cross the two ends and bring them down towards the curve of the U-shape. Let about an inch of dough hang over the edge of the U-shape. Gently press the two ends into the dough, about 4 inches apart.Repeat with the remaining dough, keeping both the dough balls and the shaped pretzels under the damp towel.
- Use a slotted spoon to lower two pretzels into the boiling water and baking soda. After 30 seconds, use the slotted spoon spoon to turn the pretzels over and boil for another 30 seconds.Use the slotted spoon to remove the pretzels from the pot, allowing any excess water to drip back into the pot first. Place them on the greased baking sheet. Continue boiling the remaining pretzels in batches of two.
- Bake for 15 to 20 minutes, until the pretzels are deep brown.
Add the Cinnamon Sugar Topping
- In a small bowl, combine the cinnamon and sugar. Set aside.
- Melt the remaining 4 tablespoons of butter in the microwave in 20 second intervals.
- In a large bowl, toss the baked pretzels in the melted butter. Add the cinnamon and sugar, and toss the pretzels until they're evenly coated. Enjoy!!
Notes
- Warm Water: Make sure the water for your dough is lukewarm, between 105°F and 115°F. Cold water can slow down the yeast's activity, so your dough takes longer to rise. Hot water can kill the yeast, so your dough won't rise at all.
- Keep the Dough Covered: Prevent your pretzel dough from drying out as you shape & twist it by covering it with a damp kitchen towel until it goes into the boiling water.
- Don't Use Parchment Paper: I recommend lining your baking sheet with a silicone baking mat or greasing it with a little butter. When I use parchment paper, I find that the pretzels tend to get stuck to the paper.
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