Cinnamon Sugar Soft Pretzels Recipe Easy Sweet Snack

Posted on August 10, 2025

Imagine biting into a warm, soft pretzel coated in buttery cinnamon sugar—it’s the kind of snack that instantly feels like a hug in food form. These cinnamon sugar soft pretzels are the perfect balance of sweet, buttery, and just a hint of salty goodness. Whether you’re treating yourself or impressing friends and family, this recipe will quickly become a favorite. Trust me, there’s nothing quite like homemade pretzels to make you feel like a baking pro.

Soft pretzels have been a staple in my kitchen for years, but adding a sweet cinnamon sugar twist? Game changer! Let me walk you through how to make these irresistible treats from scratch, including tips, tricks, and even a few fun variations. You’ll be surprised how easy they are to whip up—and they’ll disappear just as fast!

The Story Behind Cinnamon Sugar Soft Pretzels

Soft pretzels date back centuries, originating in Europe and becoming a popular street food in Germany. Traditionally, they were savory—served with mustard or alongside beer at Oktoberfest celebrations. But as pretzels made their way across cultures, creative bakers began experimenting with sweet versions. Enter the cinnamon sugar pretzel: a dessert-like twist that perfectly complements the chewy texture of a classic soft pretzel.

For me, these pretzels are pure nostalgia. I first tasted a cinnamon sugar pretzel at a fair, the aroma alone pulling me toward the vendor. Since then, I’ve been on a mission to recreate that magic at home. They’re especially fun to make during the colder months when cinnamon feels like the perfect cozy flavor. Plus, they’re a hit around the holidays or any time you want to wow a crowd with a unique dessert.

These pretzels are also versatile—they’re great for snacking, sharing, or even gifting. Their golden-brown crust and sparkling cinnamon sugar coating make them as beautiful as they are delicious. Let’s dive into what makes them so special.

Ingredients for Cinnamon Sugar Soft Pretzels

Every ingredient in this recipe plays an important role in creating the perfect soft pretzel. Here’s a breakdown of what you’ll need:

All-purpose flour: The base of the dough, giving the pretzels their soft and chewy texture. Use fresh, unbleached flour for the best results.
Active dry yeast: Helps the dough rise and gives the pretzels their light, fluffy interior. If you’re out of active dry yeast, instant yeast works as a substitute.
Sugar: A touch of sugar in the dough balances the flavors and feeds the yeast for a better rise.
Salt: Essential for flavor! Use fine sea salt or kosher salt for the dough, and coarse sea salt for sprinkling if you want a bit of contrast before adding the cinnamon sugar.
Warm water: Activates the yeast and brings the dough together. Ensure it’s warm (not boiling) to avoid killing the yeast.
Unsalted butter: Adds richness and helps the cinnamon sugar stick to the pretzels. Use high-quality butter for a better flavor.
Cinnamon: The star of the show! Fresh, aromatic cinnamon is key to achieving that warm, comforting flavor.
Granulated sugar: Mixed with cinnamon for the topping, creating the classic sweet coating.

Pro tip: If you want a deeper flavor, swap granulated sugar for brown sugar in the cinnamon-sugar mixture. It adds a slight caramel-like note that’s just divine!

Equipment Needed

You don’t need fancy tools to make these pretzels, but a few basics will make the process easier:

Mixing bowls: For combining and proofing the dough.
Stand mixer (optional): Speeds up the kneading process, but you can knead by hand if you prefer.
Baking sheets: Lined with parchment paper or lightly greased for baking the pretzels.
Large pot: For boiling the pretzels in the baking soda solution.
Slotted spoon: Helps transfer the boiled pretzels to the baking sheet without excess water.
Pastry brush: For brushing melted butter onto the pretzels.

If you don’t have a stand mixer, don’t worry—kneading by hand is a great arm workout and works just as well! And for budget-friendly baking sheets, check out your local dollar store or big-box retailer.

How to Make Cinnamon Sugar Soft Pretzels

Make the dough: In a large bowl, combine 1 ½ cups (355 ml) warm water, 2 ¼ tsp (7 g) active dry yeast, and 1 tbsp (12 g) sugar. Let sit for 5 minutes until foamy. Add 4 cups (480 g) all-purpose flour, 1 tsp (6 g) salt, and mix until a dough forms. Knead for 8-10 minutes until smooth and elastic.
Proof the dough: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour or until doubled in size.
Shape the pretzels: Preheat the oven to 425°F (220°C). Divide the dough into 8 equal pieces. Roll each piece into a long rope (about 20 inches/50 cm) and shape into classic pretzel twists.
Boil the pretzels: In a large pot, bring 8 cups (2 liters) of water and 2 tbsp (28 g) baking soda to a boil. Carefully lower each pretzel into the boiling water for 30 seconds, then transfer to a baking sheet using a slotted spoon.
Bake: Brush the pretzels with melted butter and bake for 12-15 minutes, or until golden brown.
Coat in cinnamon sugar: Mix ¼ cup (50 g) granulated sugar with 1 tbsp (6 g) cinnamon. Brush baked pretzels with melted butter again and generously sprinkle or dip in the cinnamon sugar mixture.

Quick tip: If your dough feels dry while kneading, add a tablespoon or two of water to bring it together. And don’t skimp on the boiling step—it’s what gives the pretzels their signature chewy exterior!

Cooking Tips & Techniques

Making pretzels can feel intimidating, but here are some tips to ensure success:

Don’t skip the proofing: Give the dough enough time to rise—it’s essential for texture and flavor.
Be careful with the water temperature: If your water is too hot, it can kill the yeast. Aim for warm, not boiling.
Master the twist: Shaping pretzels takes practice! If it feels tricky, keep it simple with a basic knot or even pretzel bites.
Consistency is key: Make sure your cinnamon sugar mixture is evenly blended for a balanced flavor in every bite.

And hey, if your pretzels come out a little wonky-looking, don’t sweat it—they’ll still taste amazing!

Variations & Adaptations

Want to mix things up? Here are some fun variations:

Chocolate lovers: Swap the cinnamon sugar for cocoa powder and sugar, or drizzle melted chocolate over the pretzels.
Gluten-free option: Use a gluten-free flour blend and adjust water as needed for consistency.
Seasonal twist: Add pumpkin spice to the cinnamon sugar for a fall-inspired treat.

I’ve even tried making mini pretzels for bite-sized snacks—perfect for parties! Don’t be afraid to experiment and find your favorite spin on this recipe.

Serving & Storage Suggestions

These pretzels are best served warm, fresh out of the oven. Pair them with a cup of coffee, hot cocoa, or even chai tea for the ultimate cozy snack. For a fun dessert platter, serve them alongside whipped cream or chocolate dipping sauce.

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for 5 minutes or microwave for 15-20 seconds. You can also freeze them for up to a month—just thaw and reheat when ready.

Nutritional Information & Benefits

Here’s an approximate breakdown for one pretzel (without dipping sauces):

Calories: 220
Carbs: 40 g
Protein: 5 g
Fat: 6 g

Cinnamon is known for its antioxidant properties, while the pretzels themselves are a great source of energy thanks to the carbs. Just be mindful of the sugar content if you’re watching your intake.

Conclusion

These cinnamon sugar soft pretzels are the kind of recipe that turns snack time into an event. They’re fun to make, a joy to eat, and perfect for sharing—or keeping all to yourself! I love how customizable they are, and honestly, they never fail to impress.

Give this recipe a try and let me know how it goes. Did you stick to the classic cinnamon sugar, or try a fun variation? Drop a comment below, and don’t forget to share your creations on social media—I love seeing your baking adventures!

Happy baking!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and baking.

What if I don’t have baking soda?

You can skip the boiling step, but the pretzels won’t have the signature chewy exterior. Alternatively, substitute with a baking soda solution made from baking powder.

Can I use whole wheat flour?

Yes, but the texture will be denser. Try using half whole wheat and half all-purpose flour for a compromise.

How do I prevent pretzels from sticking to the baking sheet?

Use parchment paper or grease your baking sheet lightly with butter or cooking spray.

What’s the best way to store leftover pretzels?

Keep them in an airtight container at room temperature for up to 2 days, or freeze for longer storage.