These soft and chewy homemade cinnamon pretzels are the perfect snack. The pretzels have that quintessential tangy flavor from the yeast and baking soda. And the cinnamon sugar topping makes it irresistibly sweet! And if you're a pretzel-lover like me, try traditional German pretzels, loaves of pretzel bread or pretzel hot dog buns next!
These soft cinnamon sugar pretzels are based on my recipe for German pretzels called Brezeln. The sweet cinnamon and sugar coating turns this beloved German classic into Zimtbrezeln! And for all you grammar geeks (like me), the word “Zimtbrezeln” translates to English as “cinnamon pretzels”.
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. 🙂
These homemade cinnamon sugar pretzels have a chewy exterior, thanks to a dip in boiling water and baking soda. Some pretzel recipes use lye instead of baking soda, but I find handling lye to be intimidating (and a little scary!)
The interior of each pretzel is soft, chewy, and pillowy. Seriously, these are perfect for a sweet breakfast, an afternoon snack, or a delicious dessert!
Ingredients
Dough
- Unsalted butter - Adds a rich flavor and makes the interior of the pretzels soft and pillowy.
- All purpose flour - Provides the structure for an elastic dough to create soft, 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.
- Warm water - Warm water from the tap between 105°F and 115°F is the ideal temperature for yeast to become active and make dough rise.
Baking Soda Bath
- 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.
Topping
- Ground cinnamon - Adds a warm, spiced flavor.
- Granulated sugar - Adds a sweet flavor and a crunchy texture to the topping. I find it easier to toss and coat pretzels in granulated sugar compared to brown sugar.
- Unsalted butter - Melted butter is essential to get the cinnamon sugar mixture to stick on the baked pretzels.
How to Make Cinnamon Pretzels
1. In a microwave safe bowl, melt the butter in the microwave on 20 second intervals. Set side.
3. Add the warm water and melted butter to the flour mixture. Mix with a large spoon until it forms a “shaggy” dough.
5. Place the dough ball in a lightly oiled mixing bowl, and cover with a kitchen towel.
7. In a large pot, add the water and baking soda. Bring to a boil.
9. Roll one of the dough balls into a log about 24 inches in length.
11. Cross the two ends and bring them down towards the curve of the U. Gently press the two ends into the dough, about 4 inches apart. Repeat with the remaining dough.
13. Remove the pretzels from the pot and transfer them to a prepared baking sheet.
15. In a small bowl, combine the cinnamon and sugar. Set aside.
17. In a large bowl, toss the pretzels in the melted butter and cinnamon and sugar.
2. In a large bowl, whisk together the all purpose flour, instant yeast, brown sugar, and 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 in a warm place until it doubles in size, after 2 hours.
8. While the water comes to a boil, divide the dough into 8 even balls.
10. Hold the two ends in each hand, and form a large U-shape.
12. Use a slotted spoon to lower two pretzels into the boiling water and baking soda. After 30 seconds, turn the pretzels over and boil for another 30 seconds.
14. Bake for 15 to 20 minutes, until the pretzels are deep brown and sound hollow when tapped on the bottom.
16. Melt the butter in the microwave in 20 second intervals.
18. Enjoy right away, or store in a paper bag at room temperature for up to three days.
Recipe Tips
- 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 moist as you shape it by covering it with a damp kitchen towel. If the dough dries out, your pretzels will be harder to shape, and they may unravel in the boiling water.
- 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.
Recipe Variations
- For a savory version, you can coat the boiled pretzels in salt and dried herbs, spices, or grated cheese, then bake them.
- 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.
Storing
Cinnamon pretzels are best when eaten warm and fresh, on the day they’re made. But these pretzels stay soft on the inside for several days!
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.
Frequently Asked Questions
Can I use baking powder instead of baking soda to boil the pretzels?
No, you should not use baking powder as a substitute for baking soda when boiling pretzels. Baking powder contains an acid (usually cream of tartar) along with baking soda, so it won't produce the same dark brown, glossy exterior.
Can I make this recipe ahead of time?
Yes, you can make the dough, let it rise, then refrigerate the dough 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.
What should I serve with cinnamon pretzels?
Cream cheese frosting tastes amazing with soft cinnamon pretzels, and reminds me of trips to Aunt Annie's at the mall. Since these are sweet, they also taste great with a mug of coffee, tea, and chai.
Homemade Soft Cinnamon Pretzels
Ingredients
Dough
- 4 tablespoon unsalted butter, melted
- 4 cups all purpose flour
- 1½ teaspoon instant yeast
- 1 tablespoon dark brown sugar
- 2 teaspoon salt (use either table salt or fine sea 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 tablespoon unsalted butter, melted (¼ cup)
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
- Make sure the water for your dough is lukewarm, between 105°F and 115°F.
- Prevent the dough from drying out as you shape it by covering it with a damp kitchen towel.
- 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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