Alright, Let’s Talk About Cinnamon Sugar Soft Pretzels

So here’s the thing—nothing, and I mean nothing, fills my kitchen with that "snuggled up on a rainy day" feeling quite like making Cinnamon Sugar Soft Pretzels. I remember the first time I tried baking these—my kitchen looked like a flour bomb had gone off, but wow, the smell was its own reward. My sister called halfway through, and I nearly forgot to add the yeast (rookie mistake). Still turned out soft, like the inside of a pillow. Anyway, if you’re after something to bake that’s halfway between bread and dessert, with a dash of nostalgia, these pretzels are the ticket. And if you mess up the twist, who cares? Wonky pretzels taste just as good. (Actually, sometimes better, but don’t quote me on that.)

Why You’ll Love This (or at Least Crave It)

I make these whenever my niece comes over, because she’s obsessed (it might be the sugar, but maybe it’s the warm dough, I dunno). My family goes absolutely crackers for these, especially right out of the oven. The outside’s got that slight crunch, then it turns into pillowy, warm dough—like a pastry and a hug had a baby. And not every recipe nails that, trust me; I’ve tried some dense pretzel disasters, so this one is a keeper. Also, when I’ve had a bad day, rolling dough is weirdly therapeutic. Anyone else?

What You’ll Need (and What You Can Substitute)

2 ¼ teaspoon (1 packet) active dry yeast (though instant yeast works too—my gran swore by Red Star, but I grab whatever’s on sale)
1 ½ cups warm water (not too hot, or you’ll kill the yeast—been there, done that)
1 tablespoon sugar (sometimes I use honey if I’m feeling fancy)
4 cups all-purpose flour (honestly, I’ve done half whole wheat and it’s fine, just a bit denser)
1 teaspoon salt (table salt, kosher, either’s good)
2 tablespoon melted butter (if you only have margarine, that’ll do in a pinch)
½ cup baking soda (for the water bath—don’t skip this part!)
For topping:
- ½ cup granulated sugar (brown sugar is a nice twist too)
- 2 teaspoon ground cinnamon (sometimes I go heavy-handed, no shame)
- 3 tablespoon melted butter (for brushing—don’t be shy)

How To Make ‘Em (And Not Lose Your Mind)

Activate the yeast: In a biggish bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes. It should get all foamy—if not, your yeast is probably dead (just start again; no shame). I sometimes poke the foam, don’t ask me why.
Mix the dough: Stir in the salt, melted butter, and about three cups of flour. Add the last cup a bit at a time until the dough pulls away from the sides. Sometimes it takes more, sometimes less. If it looks like a sticky mess, that’s normal at this point.
Knead it: Flour your hands and a counter, then knead for about 5 minutes. You want it smooth-ish. If it’s still super sticky, add a sprinkle more flour. (This is where my dough ends up looking like a weird, lumpy baby—totally normal.)
Let it rise: Pop the dough in a greased bowl, cover with a tea towel, and let it chill for about an hour. Or until doubled. I use this time to clean up or, honestly, scroll through pretzel inspo.
Shape your pretzels: Punch the dough (gently!) and divide into 8-10 bits. Roll each piece into a long rope, about arm’s length (well, my arm, anyway), then make a U-shape and twist the ends to form a pretzel. Or just make funky knots—tastes the same.
Baking soda bath: Preheat your oven to 425°F (220°C). Boil about 8 cups of water, stir in the baking soda (careful, it bubbles up!). Drop each pretzel in for about 20 seconds, then plop onto a baking tray lined with parchment. They’ll look… odd. Don’t worry.
Bake ‘em up: Bake for 10-12 minutes, until golden brown. My oven runs hot, so I check at 9 minutes. If the bottoms go dark, just eat those ones yourself (chef’s privilege).
Add the cinnamon sugar: Brush each warm pretzel with melted butter, then dunk or sprinkle with cinnamon sugar. Go wild—I always do.

Notes from the Trenches

I once swapped the sugar for maple syrup. Not bad, but a bit sticky.
The dough always sticks to my hands. More flour helps, or I just embrace the mess.
Don’t skip the baking soda bath; I did once, and they tasted more like bagels than pretzels.
If your pretzels look a bit wonky, blame it on “rustic charm.” Works every time.

If You Want to Mix Things Up…

I’ve tried stuffing these with Nutella. It was amazing (if a bit oozy).
Did a batch with pumpkin pie spice instead of cinnamon—nice, but not my favorite. Maybe I just like the classics.
You could sprinkle in some orange zest if you want to be fancy. I only did that once, for a brunch; it was fine, but nobody raved.

Equipment (and What to Do If You Don’t Have It)

Mixing bowl: Any big bowl works. Last time, I used a salad bowl, honestly.
Baking tray: Lined with parchment or a silicone mat. No parchment? I’ve just greased the tray before, and it’s not the end of the world.
Big pot for the water bath: Don’t have one? Do it in batches in a regular saucepan.
Slotted spoon: Or just a regular spoon and a steady hand (but prepare for splashy chaos).

How to Store (Though, Who Are We Kidding?)

Okay, technically, you can store these in an airtight container for 2-3 days. But honestly, in my house they never last more than a day—someone always raids the kitchen at midnight. If you want to reheat, pop them in a warm oven for a few minutes. (Microwave makes them a bit chewy, but desperate times…)

Serving Suggestions (Aka, How I Eat Too Many)

I love these with a mug of hot chocolate. My brother dips his in cream cheese (don’t knock it till you’ve tried it). Sometimes we have a "build your own pretzel" night, with melted chocolate and jam. What can I say, we’re a bit food-obsessed.

Pro Tips from My Kitchen Fails

I once tried rushing the rising phase—ended up with dense, sad pretzels. Patience is key; let them puff up.
If you forget the butter before the cinnamon sugar, it won’t stick. I learned the hard way.
Don’t over-bake, or they’ll go from soft to brick in two blinks. The golden rule, literally: golden brown means done.

Your Questions (and My Honest Answers)

Can I freeze these?: Yep! Just wrap ‘em up tight. Reheat in the oven, not the microwave—trust me, it’s worth the wait.
Can I do all the kneading by hand?: Absolutely. I don’t even own a stand mixer. It's good for the arms (bonus workout?)
Do I really need the baking soda bath?: Yes. Otherwise, you get weird bread knots. Not bad, but not pretzels, either.
Can I make these gluten-free?: I haven’t tried it, but I’ve seen people use 1:1 gluten-free flour blends like this one from Minimalist Baker. Results may vary, probably a bit more crumbly, but let me know how it goes if you try!
My dough won’t rise! What’s up?: Check your yeast—might be a dud. Or maybe the water was too hot (I’ve done that too). Try again; third time’s the charm, right?

Oh, before I forget—one time I tried shaping these into little hearts for Valentine’s Day. They looked more like blobs, but it’s the thought that counts. Happy baking! And if you want more cozy bakes, check out King Arthur's take on soft pretzels for a different spin.

Cinnamon Sugar Soft Pretzels