These are soft yeast pretzels with a chewy crust, brushed with egg, sprinkled with coarse sea salt and rolled in cinnamon sugar while they are still warm. The dough is boiled in a baking soda bath for 30 seconds before it goes in the oven, which is what gives pretzels their chewy outside. The recipe makes 8 pretzels, one per serving.
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Hands-on time is short. Prep takes 15 minutes and baking takes 15, and the rest of the 1 hour 30 minutes is the dough rising.
What You Need
Full amounts are in the recipe card at the bottom. This is what each ingredient is for.
- Active dry yeast and warm water: the yeast makes the dough rise, and the water needs to be warm, 110°F to 115°F, to wake it up. Too hot and the yeast dies, too cold and it will not activate.
- Granulated sugar: 1 tablespoon feeds the yeast and adds a little sweetness to the dough.
- All-purpose flour and salt: the structure of the dough.
- Unsalted butter: melted into the dough for richness.
- Baking soda: goes into the boiling water, and it creates the pretzel crust.
- Egg: beaten and brushed on for a golden finish.
- Cinnamon and sugar: the coating, applied right after baking.
- Coarse sea salt: a salty contrast to the sweet coating.
From Dough to Pretzel
Stir the warm water, yeast and 1 tablespoon of sugar together and leave it for about 5 minutes until frothy. Mix the flour and salt in a large bowl, then add the melted butter and the yeast mixture and mix until a dough forms.
Knead on a floured surface for 5 to 7 minutes, until smooth and elastic. Put the dough in a greased bowl, cover it with a damp cloth and let it rise in a warm place for about 1 hour, until doubled.
Heat the oven to 425°F and line a baking sheet with parchment paper. Bring 10 cups of water and the baking soda to a boil in a large pot. Punch down the dough, divide it into 8 equal pieces and roll each into a rope about 24 inches long. Shape each rope into a pretzel.
Lower the pretzels into the boiling water one at a time for about 30 seconds, lift them out with a slotted spoon and set them on the baking sheet. Brush with the beaten egg, sprinkle with coarse sea salt and bake for 12 to 15 minutes, until golden brown. Mix the cinnamon and sugar, and coat the pretzels in it right away, while they are still warm.
Getting the Dough Right
- Measure carefully. A kitchen scale helps keep the flour amount consistent, which keeps the dough texture consistent too.
- Check the water temperature. A thermometer takes the guessing out of the 110°F to 115°F range.
- Give the dough time. It needs to double in size for a soft interior. A warm spot in the kitchen speeds it up.
- Try other shapes. Mini pretzels, pretzel bites or simple twists all work, and each shape gives a slightly different texture.
Ways to Change Them
- Icing: drizzle powdered sugar and milk icing over the cinnamon sugar pretzels.
- Mix-ins: fold chocolate chips or chopped nuts such as pecans or almonds into the dough.
- Other spices: a pinch of nutmeg or cardamom alongside the cinnamon.
- Savory: skip the cinnamon sugar and work shredded cheese, garlic powder or fresh herbs such as rosemary or thyme into the dough, then finish with coarse sea salt after boiling.
What to Serve Alongside
A warm cheese dip made from cream cheese, shredded cheddar and a splash of heavy cream, heated until smooth, sets off the sweet coating. Hot chocolate made with unsweetened cocoa powder and almond milk fits a cold evening. A small plate of strawberries or raspberries is a fresh contrast, and chamomile or peppermint tea or flavored sparkling water suits the drinks side.
Nutrition
Each pretzel has approximately 250 calories, 4 grams of fat (2 grams saturated), 40 grams of carbohydrates, 1 gram of fiber, 20 grams of sugar, 6 grams of protein and 200 milligrams of sodium.
FAQ
Can I use whole wheat flour instead of all-purpose?
Yes, but the pretzels will be denser. You may need to adjust the liquid slightly to get the right dough consistency.
How should leftover pretzels be stored?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and refrigerate for up to a week.
Can I freeze them after baking?
Yes. Let them cool, then freeze them in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for about 10 minutes.
How can you tell when they are done?
They are done when they turn golden brown, usually after 12 to 15 minutes in the oven.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Irresistible Cinnamon Sugar Soft Pretzels You Must Try!
Ingredients
Instructions
In a small bowl, combine warm water, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the melted butter and the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a large pot, bring 10 cups of water and baking soda to a boil.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches) and shape it into a pretzel.
Carefully place each pretzel in the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
In a small bowl, mix the ½ cup of sugar and cinnamon. After baking, immediately coat the pretzels in the cinnamon sugar mixture.
Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.
Notes
For a fun twist, try adding a drizzle of icing made from powdered sugar and milk on top of the cinnamon sugar pretzels.
You can also experiment by adding chocolate chips or nuts to the dough for added flavor and texture.
Nutrition
| Serving Size | 1 pretzel |
|---|---|
| Calories | 250 calories |
| Sugar Content | 20g |
| Sodium Content | 200mg |
| Fat Content | 4g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 1g |
| Protein Content | 6g |
| Cholesterol Content | 30mg |