Cinnamon Sugar Pretzels Recipe

Name: Cinnamon Sugar Pretzels
Prep time: 30 min
Cook time: 15 min
Total time: 135 min
Ingredients: 4 cups All-purpose flour; 1 1/2 cup Water ((1 1/2 cup) warm 110F /45C); 2 1/4 tsp Instant dry yeast; 1 tsp Salt; 1 tbsp Sugar; 2 tbsp Oil; 6 cups Water; 6 tbsp Baking soda; 1/2 tsp Salt; 1/2 Beaten egg; 2 tsp Cinnamon powder; 1/2 cup Brown sugar; 4 tbsp Butter (melted)

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Give your classic pretzels a whole new look. These cinnamon sugar pretzels are soft, chewy, and messy. Loaded with cinnamon and sugar, they are boiled in water before baking.

Pretzels on a wooden board — Homemade Pretzels with Cinnamon Sugar

About this recipe

If you’ve tried my no-fail pretzels recipe, then you are going to love this one too. It’s based on the same recipe but coated with cinnamon and sugar.

And, the possible toppings for homemade pretzels are endless. Sesame seeds, poppy seeds, pumpkin seeds, sunflower seeds, or zaatar, which is a Middle Eastern herb. But today we make them sweet, coated with cinnamon sugar. And, kids are going to LOVE these. You can also make these with my whole wheat pretzel recipes.

The actual active time for making these is only about 30 minutes, but the in-between time can be from an hour to overnight.

Prepare the dough – 10 minutes
Let the dough rise – 1 hour (up to overnight in the fridge)
Shape – 10 minutes
Proof – 30 minutes
Poach – 10 minutes
Bake – 15 minutes
Coat – 5 mins

Ingredients and substitutes

Flour – I like using bread flour for these pretzels. It gives a soft chew bread with a tender crust. But, for years, I have made this with all-purpose flour, and it also works wonderfully. So, use either bread or all-purpose flour.
Water – As I said above, traditionally, pretzels are made with water, and yet the same amount of milk works just as well.
Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 1/4 tsp or one packet. And, if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
Oil – You can use any oil, but I like to use olive oil. And, coconut oil also works wonderfully.
Sugar – The sugar here is not really to add sweetness, but you can add up to 1/2 cup of sugar to make sweet pretzels. And, if you prefer, you can substitute sugar with one tablespoon of honey.
The sugar and oil in the recipe help feed the yeast. Just as you need warm liquid to activate the yeast, you need sugar and fat to strengthen it and let it grow.

cinnamon sugar pretzels on a wooden board — Homemade Pretzels with Cinnamon Sugar

Step-by-step instructions

For the dough

In the stand mixer bowl, combine flour and salt.
Pro tip – We add salt to the flour, not the yeast mixture. Salt can slow the process of yeast fermentation.
In a measuring cup, combine water, yeast, sugar, and oil.
Pro tip – You can add all these to the flour mixture directly, but I like to ensure everything is well combined first.
Then, add the yeast mixture to the flour mixture. Run the mixer on medium-high until all the flour is incorporated.
Continue to knead for 3 minutes more at medium speed. The dough will be soft, slightly sticky, but elastic.
Pro tip – If you are doing this by hand, you will need to knead for about 5 to 6 minutes.
Transfer to a floured work surface and shape into a ball. Place in an oiled bowl – cover and let rise for 60 minutes or until doubled in volume.
Pro tip – If you want to slow the process of rising, place the bowl in a warm (switched-off) oven. Alternatively, you can slow the process of rising by leaving it in the fridge to slowly rise overnight.

Shape the pretzels

Once doubled, transfer to a floured work surface.
Divide the dough into two portions, then each portion into 6 (this makes 12 pretzels). See video.
Pro tip – This is just a guide; you may choose to make smaller or bigger pretzels. Divide the dough into fewer or more portions.
To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).
Pro tip – I like to do all the ropes to about 10 to 15 cm, then go and roll them again. Letting them rest in between helps the gluten relax, and the dough won’t resist.

Shaping the pretzels
- Bring the two ends towards each other to make a circle on the top (see video).
- Then, twist the two ends and bring them back to the bottom of the circle towards you (see video).
- Press the ends of the dough to form the classic pretzel shape.
Place all the pretzels on a flour baking tray. Cover and leave to proof for 30 minutes.

Water bath and bake

Preheat the oven to 190 °C / 375°F.
Bring the water and salt to a boil in a wide sauté pan. Then, add the baking soda. The water will start to bubble, and that’s normal.
Boil each pretzel in the boiling water for 30 seconds, turning once in between. Remove with a slotted spoon and transfer to a baking tray.
Pro tip – The longer you poach, the more chewy the crust will be on these pretzels. I suggest no more than 30 seconds.
Wipe the baking tray of any excess moisture. Brush each pretzel with a beaten egg.
Pro tip – The excess moisture on the baking tray will create steam, which will bake a crispy crust. If you want a soft crust, wipe it dry.

Bake the pretzels for 12 to 15 minutes until golden on top. Transfer to a cooling rack.
While the pretzels are still warm, brush with melted butter and sprinkle generously with cinnamon sugar.
Enjoy!

Frequently asked questions

How long do pretzels keep?

Pretzels can be kept at room temperature for three days if well wrapped. Baked pretzels also freeze well for up to 3 months.

How do you reheat pretzels?

You can place the frozen pretzels in the microwave at 30-second intervals until warm. Alternatively, brush the pretzels with water, then bake for 20 minutes at 190 °C / 350°F. The water helps keep the crust soft.

Can I prepare the pretzel dough in advance?

Yes, you can make the pretzel dough up to 24 hours in advance. You can shape the pretzels with the chilled dough, but then prove them until they are at room temperature before you poach them.

Can I add the toppings before baking?

Perhaps not, as the sugar might burn on the pretzels.

Veena Azmanov