Homemade Soft Cinnamon Sugar Pretzels
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.
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.
Nutrition
Serving: 1 pretzelCalories: 391kcalCarbohydrates: 63gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 588mgPotassium: 98mgFiber: 3gSugar: 14gVitamin A: 354IUVitamin C: 0.04mgCalcium: 26mgIron: 3mg
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