Cinnamon Sugar Soft Pretzels Recipe

Introduction

These Cinnamon Sugar Soft Pretzels are warm, fluffy, and coated in a sweet cinnamon-sugar blend, making them an irresistible treat. Perfect for a cozy snack or a fun baking project, they combine classic soft pretzel texture with a deliciously sweet twist.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1 tablespoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup baking soda
• 1 large egg, beaten
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Pour 1 cup of warm water into a small bowl. Sprinkle 2 1/4 teaspoons of active dry yeast over the water, then stir in 1 tablespoon of granulated sugar until dissolved. Let sit for 5 to 10 minutes until the mixture is foamy.
2. Step 2: In a large bowl, combine 3 1/2 cups of all-purpose flour with 1 teaspoon of salt. Add the yeast mixture and 2 tablespoons of melted butter, stirring until a dough begins to form.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
5. Step 5: Punch down the dough and divide it into 8 equal pieces. Roll each piece into an 18-inch rope and shape into a pretzel by forming a U, twisting the ends, and folding them over the center.
6. Step 6: Preheat the oven to 375°F (190°C). In a large pot, bring 10 cups of water to a boil. Add 1/4 cup of baking soda and stir to dissolve.
7. Step 7: Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
8. Step 8: Brush the tops of the pretzels with beaten egg. In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon and sprinkle generously over the pretzels.
9. Step 9: Bake for 12 to 15 minutes until golden brown. Let cool slightly on a wire rack before serving.

Tips & Variations

• For extra softness, brush the pretzels with melted butter right after baking.
• Try adding a light dusting of powdered sugar after baking for a delicate sweetness.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F oven for 5 minutes. These pretzels can also be frozen before baking; shape and boil them, then freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, mix it directly with the flour and adjust the rising time as needed.

Why do the pretzels need to be boiled in baking soda water?

Boiling pretzels in baking soda water gives them their characteristic chewy crust and deep golden color by altering the surface of the dough before baking.

Cinnamon Sugar Soft Pretzels Recipe

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4.9 from 59 reviews

Delight in these soft, fluffy Cinnamon Sugar Soft Pretzels, featuring a slightly chewy texture and a sweet cinnamon-sugar coating. Perfect as a comforting snack or breakfast treat, these homemade pretzels combine the classic tang of baking soda boiling with a sweet twist of cinnamon sugar, baked to golden perfection.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 37 minutes
• Yield: 8 soft pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1 tablespoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted

Boiling Solution

• 10 cups water
• 1/4 cup baking soda

Topping

• 1 large egg, beaten
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Activate Yeast: Pour 1 cup of warm water into a small bowl, sprinkle 2 1/4 teaspoons of active dry yeast over it, add 1 tablespoon of granulated sugar, and stir until dissolved. Let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large mixing bowl, combine 3 1/2 cups of all-purpose flour with 1 teaspoon of salt thoroughly.
3. Combine Ingredients: Pour the activated yeast mixture into the flour mixture, add 2 tablespoons of melted unsalted butter, and stir with a spoon or spatula just until a dough forms.
4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5 to 7 minutes until it becomes smooth and elastic.
5. First Rise: Place the dough in a clean, lightly oiled bowl covered with a damp towel, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
6. Punch Down and Divide: Once risen, punch down the dough to remove air bubbles and divide into 8 equal portions.
7. Shape Pretzels: Roll each portion into an approximately 18-inch long rope. Form a U-shape, twist the ends together, and fold them over the center to shape each pretzel.
8. Preheat Oven: Preheat your oven to 375°F (190°C) for baking.
9. Prepare Boiling Solution: In a medium pot, bring 10 cups of water to a boil. Add 1/4 cup baking soda and stir until dissolved.
10. Boil Pretzels: Carefully drop each pretzel one at a time into the boiling baking soda water for about 30 seconds each to develop that distinctive pretzel crust.
11. Drain and Place: Use a slotted spoon to remove boiled pretzels and place them on a parchment-lined baking sheet.
12. Apply Egg Wash: Brush the tops of each pretzel generously with the beaten egg to create a shiny, golden finish when baked.
13. Add Cinnamon Sugar: Mix together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle this mixture over the pretzels while the egg wash is still wet to help it adhere.
14. Bake: Bake the pretzels in the preheated oven for 12 to 15 minutes until they turn a lovely golden brown color.
15. Cool and Serve: Remove from the oven and allow the pretzels to cool slightly on a wire rack before serving for the best texture and flavor.

Notes

• Make sure the water used to activate the yeast is warm but not hot (around 100-110°F) to ensure proper yeast activation.
• Boiling in baking soda water is key to achieving the classic pretzel crust and flavor.
• The cinnamon sugar topping is best applied while the egg wash is still wet so it adheres well during baking.
• These pretzels are best enjoyed fresh but can be reheated in the oven to regain softness.
• Feel free to customize the sugar topping with a pinch of nutmeg or use coarse sugar for extra crunch.

Keywords: soft pretzels, cinnamon sugar pretzels, homemade pretzels, baked pretzels, sweet snack