Discover the delightful taste of homemade soft cinnamon sugar pretzels with this easy recipe. These pretzels are a perfect combination of buttery softness and sweet, warm cinnamon flavor. The dough is made from scratch, rolled into pretzel shapes, and then baked to golden perfection. After they come out of the oven, they are generously coated in a mixture of cinnamon and sugar, adding a delightful sweetness to every bite. These pretzels are a wonderful treat to enjoy as a snack or dessert, and they're sure to be a hit with both kids and adults alike. Whip up a batch of these irresistible cinnamon sugar pretzels and savor their warm, comforting goodness.
- Cookie Sheet (OR Aluminized Steel Cookie Sheet, Commercial Grade Pure Aluminum Cookie Sheet, Cookie Sheet 13", 15", 17")
- 2-1 Scraper & Spatula 10"
- Brush and Spatula Set
- 4pcs Measuring Cups with Scraper
- Mixing Bowls
- Carbon Steel Rolling Pin
For the soft pretzels:
- 566 g (2.5 cups) water, warmed to 110 degrees F
- 48 g (4 tablespoons) granulated sugar
- 4.5 teaspoon instant yeast
- 480 g (4 cups) all-purpose flour
- 480 g (4 cups) bread flour
- 56 g (4 tablespoons) unsalted butter, melted
- 2 teaspoons kosher salt
For the baking soda bath:
- 136 oz (16 cups) water
- 240 g (1 cup) baking soda
For the cinnamon sugar:
- 112 g (8 tablespoon) unsalted butter, melted
- 400 g (2 cup) granulated sugar
- 12 g (2 tablespoon) cinnamon
INSTRUCTIONS
For the soft pretzels:
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In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast.
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Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.
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Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.
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Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with ten 4" individual parchment squares.
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Divide the dough into 10 pieces, weighing about 80g each.
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To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other two times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.
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Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough.
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Cover the pretzels and proof for about 30 minutes.
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Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.
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Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda.
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Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on the baking sheet lined with parchment paper.
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Bake for about 12-15 minutes until deeply golden. Allow to cool for a few minutes on the baking sheet before coating them.
For the cinnamon sugar coating:
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Brush the melted butter onto each pretzel.
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In a small bowl, combine the sugar and cinnamon.
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Sprinkle a generous amount of the cinnamon sugar onto each pretzel, and enjoy warm.
*Credits to Sloane Papa for the content and for creating this homemade Soft Cinnamon Sugar Pretzels recipe using our Pan and tools.
