These Cinnamon Sugar Soft Pretzels are soft, chewy, buttery, and perfectly spiced. They’re a delightful sweet treat and ideal for sharing—especially with the vanilla bean dipping sauce.
Table of contents
- Cinnamon Sugar Soft Pretzels
- Ingredients for Cinnamon Sugar Soft Pretzels:
- How to Shape Soft Pretzels
- Cinnamon Sugar Soft Pretzels: Troubleshooting & FAQ
- How do I make the pretzels evenly sized?
- Can I skip the baking soda bath?
- Can I make different soft pretzel variations?
- Can I freeze these soft pretzels?
Cinnamon Sugar Soft Pretzels
If the idea of soft pretzels takes you back to mall food courts and amusement parks, making them at home will change the game. These pretzels have a tender interior, a chewy, browned exterior, and just the right coating of cinnamon sugar. They’re easy to share, addictive to eat, and pair perfectly with the creamy vanilla bean dip.
Ingredients for Cinnamon Sugar Soft Pretzels:
Here’s what you’ll need for these homemade mini cinnamon sugar soft pretzels.
- Milk (or water): Whole milk makes the dough extra tender, but almond milk or water work if you avoid dairy.
- Granulated sugar: Used to activate the yeast and sweeten the dough slightly; also part of the cinnamon sugar topping.
- Coarse sea salt: Added to the dough; you can also sprinkle a little on top if preferred.
- Instant dry yeast: Quick-rise or instant yeast helps speed the process. Active dry yeast can be used but will need a longer rise.
- All-purpose flour: Traditional and reliable. You can substitute white whole wheat for a slightly healthier option.
- Butter: Incorporated into the dough and brushed on top after baking for richness.
- Baking soda: Dissolved in boiling water to create an alkaline bath that helps the crust brown and become chewy.
- Cinnamon: Essential for the cinnamon sugar coating.
The vanilla bean dip is simple and memorable: cream cheese, powdered sugar, milk, and vanilla bean paste come together into a silky dip that complements the pretzels nicely.
Note: Traditional pretzels are often treated with lye to develop their deep brown crust and distinctive flavor. Using baking soda in boiling water creates an alkaline surface that mimics that effect safely at home, producing a chewy, browned exterior.
How to Shape Soft Pretzels
Form a U-shape with a length of dough, cross the ends, twist them once or twice, and then fold the twisted ends down to the base of the U to create the classic pretzel shape. If shaping is tricky, the gallery below shows the steps visually.
If you prefer to skip shaping, roll the dough into ropes and cut them into sticks or bite-sized pieces. They’ll bake faster, so watch the oven closely.
Cinnamon Sugar Soft Pretzels: Troubleshooting & FAQ
How do I make the pretzels evenly sized?
Weigh the entire dough ball, divide its weight by 12, and portion each piece to that target weight. Use a scale while pinching off dough to keep the sizes consistent.
Can I skip the baking soda bath?
The baking soda bath is strongly recommended. That brief alkaline dip sets the exterior so the pretzels bake with a chewy crust and browned color. Skipping it will produce more bread-like rolls rather than true pretzels.
Can I make different soft pretzel variations?
Yes. The base dough is versatile: brush with butter and coarse salt for classic pretzels, or add cheese, herbs, or spices. For cheese pretzels, sprinkle shredded parmesan or asiago before baking.
Can I freeze these soft pretzels?
Yes. After baking, allow pretzels to cool, then wrap them in foil and place in a freezer bag. Do not coat them with butter or cinnamon sugar before freezing. To reheat, thaw briefly, warm in foil at 400°F (205°C) for 5–8 minutes, then brush with butter and toss in cinnamon sugar.
This recipe isn’t a quick fix—you’ll need time for mixing, rising, shaping, the baking soda bath, and baking. However, each step is straightforward, and the final result is worth the effort. These cinnamon sugar soft pretzels are a crowd-pleaser every time.
Print Recipe
Cinnamon Sugar Soft Pretzels
Ingredients
For the Pretzels:
- 360 g milk lukewarm
- 7 g instant dry yeast
- 50 g granulated sugar
- 1½ teaspoon coarse sea salt
- 30 g unsalted butter melted
- 530 g all-purpose flour
For the Baking Soda Bath:
- 60 g baking soda
- 1400 ml water
For the Cinnamon Sugar Topping:
- 90 g unsalted butter melted
- 300 g granulated sugar
- 15 g ground cinnamon
For the Vanilla Bean Icing Dip:
- 115 g cream cheese softened
- 180 g powdered sugar
- 1 teaspoon vanilla bean paste
- 15-30 g milk
- ⅛ teaspoon fine sea salt
Instructions
To Make the Pretzels:
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In a stand mixer fitted with a dough hook, combine the lukewarm milk, yeast, and 1 tablespoon sugar. Let sit 10 minutes until foamy.
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Add the remaining sugar, salt, and melted butter. Mix in the flour on low until it starts to come together, then knead on medium for about 10 minutes until smooth and elastic.
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Form the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 45–60 minutes, or until doubled. You can also refrigerate overnight for a slower first rise.
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Prepare two baking sheets with silicone mats or parchment (lightly greased). Turn the dough onto a floured surface, weigh it, and divide into 12 equal pieces. Keep covered until shaping.
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Roll each piece into a 20–22 inch rope, shape into pretzels, and place on the prepared sheets. Let rise uncovered 20 minutes, then chill in the fridge 10–15 minutes while you preheat the oven to 400°F (205°C) and make the baking soda bath.
To Prepare the Baking Soda Bath & Bake:
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Bring the baking soda and water to a boil. Working one tray at a time, dunk each pretzel into the boiling solution for 20–30 seconds, then lift with a slotted spatula and return to the baking sheet. Avoid longer dunking to prevent an off taste.
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Bake 10–12 minutes until golden brown. Repeat with the second tray. Cool briefly on the trays then transfer to a rack.
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Brush warm pretzels with melted butter. Toss in a mix of granulated sugar and ground cinnamon to coat, then place back on the rack to set.
To Make the Vanilla Bean Icing Dip:
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Beat softened cream cheese until smooth. Add powdered sugar and 1 tablespoon milk and beat until creamy, scraping the bowl as needed.
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Mix in vanilla bean paste and salt. Add remaining milk a little at a time until the dip reaches a smooth, dippable consistency.
Notes
Nutrition
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