These homemade Cinnamon Sugar Soft Pretzels deliver a tender, pillowy interior and a lightly crisp exterior. A buttery finish and a fragrant cinnamon-sugar coating create a warm, nostalgic treat that’s satisfyingly sweet with a hint of salt.
Just like the mall pretzels you love, these are rolled, boiled in a baking soda bath, and coated in cinnamon sugar for a perfect balance of spice and sweetness in every bite.
💚 About This Recipe
If you’ve ever craved a sweet-and-salty mall pretzel but wanted to enjoy one at home, this recipe is for you. Soft, homemade pretzels are brushed with a buttery cinnamon-sugar coating and finished with a sprinkle of coarse salt for the ideal flavor contrast.
Preparation is simple and straightforward. The dough requires minimal hands-on time, rises once, and bakes quickly. Most pantry staples are all you need.
🧂 Ingredients Needed
- Active dry yeast – activates the rise for soft, airy pretzels.
- Warm water – to proof the yeast and hydrate the dough.
- Granulated sugar – helps feed the yeast and adds mild sweetness.
- Olive oil (or a neutral oil) – keeps the dough tender.
- Honey – adds gentle, natural sweetness.
- All-purpose flour – the base of the dough.
- Coarse sea salt – a finishing contrast to the cinnamon sugar.
- Baking soda – creates the browned, pretzel-like crust when used in the boiling step.
- Cinnamon – for the warm spice in the coating.
🔪 Instructions
- In a large bowl, combine active dry yeast with warm water and a teaspoon of sugar. Cover and let sit 5 minutes until foamy.
- Stir in the olive oil and honey.
- Add the flour and half the coarse salt. Mix until the dough begins to pull away from the bowl and forms a shaggy ball.
- Turn the dough onto a lightly floured surface and knead 2–3 minutes. Return to the bowl, lightly oil the surface, cover, and let rise about 1 hour or until doubled.
- Divide the risen dough into 16 equal pieces. Roll each into a 6–8 inch rope and shape into pretzels.
- Preheat oven to 450°F (232°C). Dissolve 1/2 cup baking soda in 2 cups water. Dip each pretzel briefly in the baking soda bath, then coat in a cinnamon-sugar mixture (about 1/8 cup sugar mixed with 1/2 tablespoon cinnamon).
- Arrange pretzels on a baking sheet, sprinkle with the remaining coarse salt, and bake 8 minutes or until golden. Allow to cool slightly before serving.
❔ FAQs
Traditional soft pretzels are dipped in a lye solution before baking to develop that classic flavor and deep brown crust. Because lye is caustic, this recipe uses a baking soda bath to achieve similar browning and flavor safely at home.
Use a coarse salt for topping; it gives a pleasant crunch and contrasts nicely with the sweet coating. Coarse sea salt or pretzel salt works well.
The baking soda bath raises the pH at the dough’s surface, encouraging the Maillard reaction so the outside browns quickly while the interior stays soft and chewy. It also contributes to the classic pretzel flavor.
💭 Expert Tips and Tricks
- Lightly oil the mixing bowl before the dough’s first rise to prevent sticking and make it easy to remove.
- After 5 minutes, the yeast mixture should appear foamy. If it doesn’t, your yeast may be inactive—start over with fresh yeast.
- If the dough feels too dry, add water a teaspoon at a time until it reaches a slightly tacky, workable consistency.
📌 These cinnamon sugar pretzels are quick to learn and perfect for a cozy snack. Even first-time bakers will enjoy shaping and baking them.
💡 Substitutions and Variations
- Swap the cinnamon sugar for a spiced sugar blend (add nutmeg or ginger) for a seasonal twist.
- Omit the cinnamon sugar and finish with butter and coarse salt for classic soft pretzels.
- Try glazing with powdered sugar, chocolate drizzle, or caramel for a dessert-style treat.
- Add pumpkin spice (cinnamon, nutmeg, cloves, ginger) to the sugar for an autumn flavor.
🥫 Storage and Reheating
Store pretzels in an airtight container or sealed bag at room temperature for up to 5 days. Freeze up to a month, then thaw in the refrigerator before reheating.
Reheat for about 30 seconds in the microwave wrapped in a slightly damp paper towel to restore softness, or warm briefly in a 300°F oven for a few minutes to refresh the crust.
🍴 What To Serve With This Dish
Serve these cinnamon sugar pretzels with a side of warm chocolate sauce, caramel, or a simple glaze for dipping. They also pair nicely with other snacks for a shared spread at parties or after-school treats.
✔️ More Cinnamon Recipes You’ll Love
- Pan Fried Cinnamon Bananas – quick and sweet for a simple snack.
- Cinnamon Pretzels and Peanuts – for a crunchy, sweet-and-salty mix.
- Banana Cinnamon French Toast – a comforting breakfast with classic cinnamon flavor.
- Fireball Pumpkin Pie – an autumnal dessert with a cinnamon kick.
Homemade Cinnamon Sugar Pretzels
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📋 Recipe Card
Homemade Cinnamon Sugar Soft Pretzels
1 hr 15 mins
8 mins
16
Ingredients
For the pretzels:
- 1 tablespoon active dry yeast
- 2 ¼ cups warm water
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 2 tablespoons honey
- 5 cups all-purpose flour
- ½ tablespoon coarse sea salt (half for dough, half for topping)
- ½ cup baking soda
For the cinnamon sugar:
- ⅛ cup sugar
- ½ tablespoon cinnamon
Instructions
- Combine yeast, warm water, and sugar in a large bowl; cover and let sit 5 minutes until foamy.
- Stir in olive oil and honey.
- Add flour and half the salt; mix until the dough pulls away from the bowl and forms a shaggy ball.
- Turn dough onto a floured surface and knead 2–3 minutes. Return to the bowl, cover, and let rise about 1 hour or until doubled.
- Divide dough into 16 pieces, roll into 6–8 inch ropes, and shape into pretzels.
- Dissolve baking soda in 2 cups warm water. Mix cinnamon and sugar in a separate bowl.
- Dip each pretzel briefly in the baking soda bath, then coat in the cinnamon-sugar mixture.
- Place on a baking sheet, sprinkle with remaining salt, and bake at 450°F for 8 minutes. Cool slightly before serving.
Notes
- Ensure the yeast is foamy after 5 minutes; if not, the yeast may be inactive and should be replaced.
- Honey can be swapped for granulated sugar if preferred.
- If dough is dry, add water a teaspoon at a time until it feels slightly tacky but manageable.
- Store pretzels in an airtight container up to 5 days or freeze up to 1 month.
- To reheat, microwave 30 seconds wrapped in a damp paper towel or warm in a low oven until heated through.
Nutrition
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Carbohydrates: 34g
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Protein: 4g
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Fat: 1g
Nutritional information is an estimate and may vary based on ingredients and measurements.
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Happy cooking!
