These homemade cinnamon pretzels have a chewy crust & tangy flavor from boiling in baking soda, while melted butter in the dough keeps them soft for days. Then more melted butter coats the baked pretzels so the cinnamon sugar topping stays put, to add plenty of crunchy sweetness in every bite.
My Mall Pretzel Glow-Up
My first love was an Auntie Anne's cinnamon sugar pretzel. You know the kind you smell from seven stores away in the mall? But growing up in Germany, I always felt like something was missing: the slight tang + chewy bite you only get from proper German Brezeln. So this recipe is my answer to both cravings at once, combining the nostalgic cinnamon sugar coating with the simpler Zimtbrezeln dough I grew up eating.
I started with my family's traditional pretzel dough, with melted butter mixed in to keep them soft & fluffy for days. Brown sugar is also added to the dough, for a little caramel warmth beneath the cinnamon, while granulated sugar in the topping coats each pretzel more evenly.
While traditional German pretzel recipes lean on a lye dip for that bakery-style crust, I've never loved the idea of handling lye in my own kitchen, so I use a quick baking soda bath instead. You get that same chew, same color, with none of the stress. And if you love pretzels as much as I do, my pretzel bread loaf should definitely be on your list next, with that same chew & is great for building into sandwiches.
Let's Make Cinnamon Pretzels Together!
Turn These into Cinnamon Pretzel Bites
To make mini bites from this recipe, I roll the dough into 20-inch logs, then slice them into 1-inch pieces. Boil about 6 at a time to avoid crowding the pot. Then they bake in about 10-12 minutes, before getting tossed in the melted butter, cinnamon, and sugar.
My Tips for Soft Cinnamon Sugar Pretzels
- Making pretzels is all about timing. I usually use the stop watch on my phone to boil each side for 30 seconds. Any longer and the crust will be gummy & soggy.
- For make-ahead overnight pretzels, mix the dough then let it rise in the fridge for 10-16 hours. Allow it to sit at room temperature for about 30 minutes to warm up before shaping the pretzels.
- To avoid tough pretzels, resist the urge to add more flour as you knead the dough. It should feel tacky and gently grab at your hands. If it's feeling really sticky, coat your hands in cold water.
- The cinnamon sugar coating sticks best while both the pretzels and melted butter are warm, so coat them as soon as they're cool enough to handle from the oven.
- Most traditional pretzels twist the middle, but I prefer simply folding the dough. It has the same shape, just one less twist, and I've never had mine unravel.
Soft Cinnamon Sugar Pretzels
developed & tested by:
Equipment
Ingredients
Dough
- 4 cups all purpose flour
- 2¼ teaspoons instant yeast
- 1 Tablespoon dark brown sugar
- 1½ teaspoons salt
- 1¼ cups warm water (between 105-115°F or 41-46°C)
- 4 Tablespoons unsalted butter, melted
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Cinnamon Sugar Topping
- 4 Tablespoons unsalted butter, melted
- 1 Tablespoon ground cinnamon
- ½ cup granulated sugar
Instructions
Make the Dough
- 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. Then form the dough into a ball.
- Place the dough ball in a lightly oiled mixing bowl. Cover with a damp kitchen towel or dinner plate and leave it in a warm draft-free place (like the oven, turned off, with the oven light on) until it doubles in size, after about 2 hours.
Shape the Pretzels
- Preheat the oven to 425°F. Generously grease a baking sheet 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, bring the 10 cups of water and baking soda to a boil on high heat.
- While the water comes to a boil, divide the dough into 8 even portions. Cover the dough with a damp kitchen towel so it doesn't dry out.
- Roll one of the dough balls into a long, thin log, about 24-inches (61cm) in length. Hold the two ends in each hand, and form a large U-shape with the dough. Cross the two ends and bring them down towards the curve of the U-shape. Gently press the two ends into the dough, about 3-inches (8cm) apart. Transfer to your prepared baking sheet.
- Continue shaping the remaining dough, keeping both the dough balls and the shaped pretzels under the damp towel.
Boil and Bake the Pretzels
- Gently lower two pretzels into the boiling water. After 30 seconds, use a slotted spoon to turn the pretzels over, then boil for another 30 seconds.
- Use a slotted spoon to remove the pretzels from the pot, allowing any excess water to drip back into the pot first. Place them back on the prepared baking sheet. Continue boiling the remaining pretzels in batches of two.
- Bake for 10-12 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 4 tablespoons of butter in the microwave on 20 second intervals.
- In a really large bowl, toss the warm baked pretzels in the melted butter. Add the cinnamon and sugar, and toss the pretzels until they're evenly coated.
Notes
- 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.
- Prevent Unraveling: If your dough does feel dry after shaping, use a little water to get the dough to stick to itself where it overlaps before boiling.
- Storing: Soft 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 in a paper bag at room temperature.
I'm eggcited to hear from you :)