Cinnamon Sugar Pretzels

Homemade cinnamon sugar pretzels are a sweet “twist” on a classic pretzel recipe. I have all the step by step photos for you so you can make these yeasted pretzels dipped in cinnamon sugar. 

 

Ok as a girl who went to high school in the 90s, who remembers the cinnamon sugar pretzels from Auntie Anne’s? We would always go to the local mall on the weekends and had to stop there and grab a hot pretzel as we walked around. Stopping at Claire’s to check out new jewelry, or the newest outfits at this teenage girl store, all while devouring that hot, chewy sweet pretzel.

Wow did I just date myself? Probably. But I’m ok with it. Because these pretzels brought me back. Ok, but I’m going to be honest these homemade cinnamon sugar pretzels blow those mall pretzels out of the water. Apples and oranges, my friend.

These pretzels start with a simple yeast dough that after the first rise, you will roll out into 12 ropes and twist away (don’t worry I’ll show you how! It’s easier than you think!), boiled (yes that’s how we get that classic chewy crust), and after they bake dipped in butter and a cinnamon sugar mixture.

Drooling yet? Thought so. Ok, let’s make these pretzels. But first, let me lick my fingers first… I may have some cinnamon sugar on them still. 😆

Why You Will Love These Pretzels

• Simple Ingredients – These pretzels are made with simple, real ingredients. Nothing fancy at all here. I love making my own homemade version of things that if you bought them at a store would be full of, well things I can’t pronounce!
• Make now, bake later – Pretzels can be a time consuming project. With any yeast dough, you always have the option that after they are shaped you can refrigerate them for their second rise and bake later.
• Freeze! – Who says you have eat them all now? If you want to bake them all and freeze some go for it. Just make sure to not add the butter and cinnamon sugar topping until they are thawed again and ready to serve.

Ingredients Needed

Ingredient Notes

• Yeast – I used Red Star Platinum Yeast. It’s the best! I always get great results when using this yeast and is perfect if you’re a beginner to working with yeast. This yeast has dough enhancers added to it, so it makes for a foolproof yeast dough. It’s an instant yeast, so if you’re using active dry yeast the times for rising will increase.
• Milk – I recommend using whole milk for the added fat to help create a tender dough. I haven’t tested with a low-fat or plant-based milk.
• Baking soda– This is not used in the actual dough, but is used in the boiling step. You will add baking soda to the boiling water to help create that chewy crust.

How To Make These Cinnamon Sugar Pretzels

1. Make the pretzel dough

1. Start by combining the brown sugar, salt, flour and yeast. Make sure you keep the yeast and salt seperate as the salt can kill the yeast.
2. In a medium saucepan, you want to heat the milk, water, and butter to a temperature between 120-130^oF over medium heat.
3. You want to add the milk mixture to the bowl of your flour mixture. The mixture will be a very loose mixture at this point.
4. Then you want to add more flour to the mixture to create a sticky dough.

2. Bulk rise

1. You want to knead the dough for about 6-8 minutes until it’s a smooth dough. You can add the rest of the additional flour if it’s very sticky.
2. Turn the dough onto a lightly floured counter. I bring the edges of the dough up and fold into the center and then flip it over.
3. Shape into a round. I smooth the dough into a round with my hands and rotate into a circle. Don’t worry it doesn’t have to be perfect!
4. Place in an oiled bowl and flip it once to coat the dough.

5. Once the dough is in your bowl cover with a clean towel and let it rise in a warm place (about 75oF) for about 30-45 minutes.

6. The dough should double in size. To test the dough, push into the dough with a lightly floured finger. If the dough bounces back quickly it needs more time. If it rises back slowly, it’s ready.

3. Roll Out The Pretzel Portions

1. Divide the dough into 12 equal portions. I like to weigh mine so they are equal but you can eyeball if you want. For me the dough was about 78g per portion.
2. Roll each portion of dough into a smooth round ball. Again I like to bring up the edges of the dough and pinch to form like a little purse, flip over, and then roll the dough around on the counter with a clawed hand until smooth.
3. Roll out each portion of dough. Keep the others covered while you are rolling out each portion. You will need to do this segments. Roll each one several inches then let it rest and work on another.
4. Continue to roll each one to a 20″ long rope.

BAKING 101: The protein in the wheat flour is called gluten and it provides a stretchy network where the gasses from the yeast get trapped. If you try to roll out each portion of dough to 20″ all at once you will find it’s very difficult! The dough needs time to relax, to let the gluten relax, in order to allow the dough to be easily rolled out to such great lengths.

4. Shape The Pretzels

1. Taper the ends of a rope. Bring the ends up to form a “U” shape.
2. Cross the ends over each other to form a “X”.
3. Twist the ends again.
4. Then bring the tapered ends down to the bottom of the pretzel to secure at the bottom of the “U” shape.

HEATHER’S BAKING TIP: If the ends of the pretzel are not securing to the pretzel, just brush the pretzel with a little water and press down slightly.

5. Proofing The Pretzels

1. Place the shaped pretzels onto a parchment lined baking sheet.
2. Cover the pretzels and let rise until puffy, about 20 minutes.

6. Boil the pretzels

1. Boil 8 cups water and 1/4 cup baking soda to a gentle boil.
2. Place 2 pretzels in the boiling water top side down, and boil for 30 seconds then flip over and boil for another 30 seconds.
3. Remove each pretzel with a spider strainer and let the water drain off and then place onto a parchment lined baking sheet.
4. Brush each pretzel with the egg wash.

7. Bake and coat the pretzels

1. Bake the pretzels for about 20-25 minutes until golden brown. Remove from the oven to cool.
2. Brush each pretzel with melted butter.
3. Dip each pretzel in the cinnamon sugar mixture (you can do both sides or just the top.)
4. Continue to coat each pretzel in cinnamon and sugar. Eat one immediately while warm (ok not technically necessary, but recommended!)

Recipe Tips

• Room Temperature Is Key! – How cold or warm your kitchen will always play a role in how fast your dough rises. Ideally dough should rise in a warm environment, about 75-78^oF. If your kitchen is cold like mine I like to move my dough to warmer spot. The top of your fridge is a good spot. Or in your oven with the light on but the oven is OFF for the FIRST RISE ONLY.
• Rolling Out The Pretzels – You have to roll each portion of dough out to about a 20 inch rope. The gluten in the dough will prevent you from accomplishing this all at once. I like to roll each portion out a few inches, then I let it rest and move onto the next one, and then circle back to the beginning to repeat. If you don’t the dough will fight you and keep shrinking back taking even longer to roll them out.
• Don’t Use Too Much Flour! – Too much flour will result in dry, tough pretzels. It’s best to WEIGH your flour, rather than use cups. If you don’t have a kitchen scale yet, then be sure to spoon and level your flour into your cup. You most likely won’t use all of your flour. I like to err on the side of a slightly sticky than too dry and adding too much. Also be careful when dusting your countertops, a little goes a long way.
• Keep The Dough Covered As You Roll Them Out – Because it will take several minutes to roll out each dough into the long rope and you will be stopping and starting with each portion I like to keep the other portions I’m not working on covered so they don’t dry out. I either cover with lightly greased plastic wrap or the same towel I used to cover my bowl of dough when it was rising.
• Set A Timer When Boiling – You don’t want to boil each pretzel for too long. Each pretzel should boil for 30 seconds on each side. I set myself a timer so I know when to flip them and take them out of the water.
• Boil Only A Few At A Time – You don’t want to overcrowd the pot otherwise it can be hard to flip them over. I boiled 2 at a time. I would boil 3 pretzels at the most, no more.

Recipe FAQ’s

More Recipes To Try

• Best Homemade Soft Pretzels
• Cheesy Dill Bread
• Guinness Brown Bread
• Monkey Bread
• Chocolate Cinnamon Rolls