Print

Cinnamon Sugar Pretzels

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 159 reviews

Deliciously warm and chewy cinnamon sugar pretzels, perfect for sharing with loved ones or enjoying at home.

Ingredients

Scale
  • 1 and 1/2 cups warm water
  • 1 packet active dry yeast
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup baking soda
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes foamy.
  2. Mix dry ingredients: Add the flour, sugar, and salt to the foamy yeast mixture. Stir it all together until a dough begins to form.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it’s smooth and elastic.
  4. Let the dough rise: Cover the kneaded dough and place it in a warm area to rise for about 1 hour or until it has doubled in size.
  5. Preheat the oven: While the dough is rising, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  6. Prepare the boiling water: In a large pot, bring enough water to a boil and add the baking soda.
  7. Shape the pretzels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a pretzel.
  8. Boil the pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds.
  9. Brush with butter and coat with cinnamon sugar: Remove the pretzels from the water, brush each one with melted butter, and then roll in the cinnamon sugar mixture.
  10. Bake to perfection: Bake for about 10-12 minutes until golden brown.
  11. Cool and enjoy: Let your pretzels cool slightly before serving.

Notes

Serve pretzels with coffee or milk, and consider pairing with caramel or chocolate dipping sauce.

Nutrition

Find it online: https://www.pennykitchenz.com/cinnamon-sugar-pretzels/

Scroll to Top