These Cinnamon Sugar Soft Pretzels are the perfect homemade treat when you crave something warm, sweet, and a bit indulgent. The dough rises into a soft, slightly chewy texture, while the baking soda bath and oven bake give them a golden crust. Right out of the oven they’re brushed with butter and dusted with a sweet cinnamon-sugar coating—warm, sugary, and comforting.
They’re a fun baking project if you’ve never tried making pretzels before, but even seasoned bakers will love how forgiving and delicious this recipe is. Simple ingredients from your pantry transform into soft, pillowy pretzels that smell like a bakery and taste even better.
Whether you enjoy them for an afternoon snack, a cozy dessert, or a comforting treat alongside tea or coffee, these pretzels hit all the right notes. The cinnamon-sugar coating adds a sweet warmth that contrasts beautifully with the soft, slightly salty dough.
Ingredients
- 1½ tablespoons active dry yeast
- 1½ cups warm milk (about 43 °C / 110 °F)
- ¼ cup granulated sugar
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 4½ cups all-purpose flour (adjust as needed to form a smooth dough)
- ⅓ cup baking soda (for the bath)
- Water (for the bath)—enough to boil pretzels in baking-soda water
- 4 tablespoons butter, melted (for brushing)
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a bowl, mix the warm milk with the yeast and sugar. Let sit 5–7 minutes until frothy.
- Add melted butter, salt, and one cup of flour to the yeast mixture; stir until combined. Then gradually add the remaining flour, one cup at a time, until you have a smooth dough. Knead 3–5 minutes until elastic.
- Cover the dough and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Preheat your oven to 425 °F (220 °C). Line baking sheets with parchment paper.
- Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a long rope, then twist it into a pretzel shape.
- In a pot, bring water to a boil. Add the baking soda until dissolved. Drop each pretzel into the boiling baking-soda water for about 20–30 seconds, then remove with a slotted spoon and place onto the prepared baking sheets.
- Bake for 7–11 minutes, or until the pretzels are golden brown.
- While pretzels are still warm, brush generously with melted butter. Then mix the sugar and cinnamon, and roll or sprinkle each pretzel in the cinnamon–sugar mixture to coat.
- Let them cool slightly and enjoy warm for the best texture and flavor.
Recipe Info
- Prep Time: ~25 minutes (plus rising time)
- Cook Time: ~7–11 minutes per batch
- Total Time: ~1 hour 30–40 minutes (including rise)
- Servings: ~12 pretzels
- Cuisine: American / Snack / Dessert
- Course: Snack / Dessert
Tips & Variations
- If you prefer, substitute part of the flour with whole-wheat flour for a nuttier flavor.
- For a dairy-free version, use plant-based milk and a suitable butter substitute.
- Want more crunch? Let the pretzels cool a bit before rolling in the cinnamon sugar—it helps the coating stick better.
- Add a dip—cream cheese frosting, caramel sauce, or even a simple vanilla glaze pairs beautifully with these sweet pretzels.
- For a savory twist, skip cinnamon sugar and brush with butter, then sprinkle with coarse salt or herbs before serving.
- Pretzel dough can be shaped into smaller “pretzel bites” if you prefer bite-sized treats; baking time may need slight adjustment.
Approximate Nutrition (per pretzel — approximate)
- Calories: ~220–260 kcal
- Carbs: ~45–50 g
- Protein: ~4–6 g
- Fat: ~6–8 g
- Sugar: ~15–20 g
Ingredients
Method
- In a bowl, mix the warm milk with the yeast and sugar. Let sit 5–7 minutes until frothy.
- Add melted butter, salt, and one cup of flour to the yeast mixture; stir until combined. Then gradually add the remaining flour, one cup at a time, until you have a smooth dough. Knead 3–5 minutes until elastic.
- Cover the dough and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Preheat your oven to 425 °F (220 °C). Line baking sheets with parchment paper.
- Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a long rope, then twist it into a pretzel shape.
- In a pot, bring water to a boil. Add the baking soda until dissolved. Drop each pretzel into the boiling baking-soda water for about 20–30 seconds, then remove with a slotted spoon and place onto the prepared baking sheets.
- Bake for 7–11 minutes, or until the pretzels are golden brown.
- While pretzels are still warm, brush generously with melted butter. Then mix the sugar and cinnamon, and roll or sprinkle each pretzel in the cinnamon–sugar mixture to coat.
- Let them cool slightly and enjoy warm for the best texture and flavor.
Notes
- Carbs: ~45–50 g
- Protein: ~4–6 g
- Fat: ~6–8 g
- Sugar: ~15–20 g
FAQs
Can I use instant yeast instead of active dry yeast?
Yes—if using instant yeast, you can skip the separate activation step and mix it directly with the flour.
Is the baking soda bath really necessary?
Yes. The baking soda bath gives pretzels their signature chewy crust and soft interior. Skipping it results in a more bread-like texture.
How do I keep pretzels soft the next day?
Store them in a paper bag or loosely covered container at room temperature. Avoid airtight containers—they can trap moisture and soften the crust.
Can I freeze leftover pretzels?
Yes—once cooled, wrap individually and freeze. Reheat in a warm oven for a few minutes to refresh texture before serving.
What if the dough is too sticky to handle?
Add flour, a tablespoon at a time, until it becomes smooth and manageable but still slightly soft.
