Experience the ultimate comfort food with these homemade Cinnamon Sugar Pretzels – a delightful fusion of soft, chewy dough and a warm, sweet cinnamon coating that promises an irresistible treat with every bite!
Crafting the Perfect Soft and Sweet Pretzel at Home
There’s something uniquely satisfying about sinking your teeth into a warm, freshly baked pretzel. And when it’s coated in a generous layer of cinnamon sugar, it transforms from a simple snack into an extraordinary indulgence. These homemade Cinnamon Sugar Pretzels are not just a recipe; they’re an experience waiting to happen in your kitchen. Whether you’re seeking a creative baking project to enjoy with family or simply craving a fun, delicious treat, this recipe is designed for success.
Many home bakers might shy away from making pretzels from scratch, assuming the process is complex or intimidating. I once shared that apprehension, but I’m here to demystify pretzel making and guide you through each step. You’ll discover that achieving that classic soft, chewy texture and golden-brown exterior is much simpler than you imagine. And the best part? While this recipe focuses on the sweet, cinnamon-sugar version, the versatile pretzel dough can also be transformed into savory delights, offering endless possibilities for your culinary adventures.
Forget store-bought versions; the aroma of fresh yeast, the tactile joy of kneading dough, and the magic of watching pretzels bake to perfection are unparalleled. This guide provides all the insider tips and tricks to ensure your homemade pretzels are consistently perfect, from proofing the yeast to achieving that ideal cinnamon-sugar glaze. Prepare to impress your taste buds and loved ones with these incredibly satisfying soft sweet pretzels!
Frequently Asked Questions About Homemade Pretzels
For optimal results, your pretzel dough should nearly double in size after resting for about an hour in a warm environment. This significant rise is a clear indicator that your active dry yeast is healthy and doing its job effectively. If you don’t observe this substantial increase, your yeast might not have been active, and you may need to restart the dough-making process with fresh yeast.
To ensure proper and even cooking, it’s best to place only one pretzel at a time into the boiling baking soda bath. This method allows each pretzel to be fully submerged and consistently boiled. Before adding each subsequent pretzel, confirm that the baking soda is completely dissolved and the water is at a rolling boil. For the perfect pretzel texture, aim to boil each pretzel for precisely 30 seconds – using a timer can be very helpful here.
Yes, this step is absolutely essential for achieving the authentic pretzel texture. The brief dip in a boiling baking soda solution is what gives pretzels their signature dark, slightly chewy crust and helps them develop that classic pretzel flavor. Without this crucial step, your pretzels will lack that characteristic chewiness and unique exterior, resembling more of a standard bread roll than a true pretzel.
Homemade cinnamon sugar pretzels are incredibly versatile and pair wonderfully with a variety of sweet toppings. A classic buttercream or a rich cream cheese icing are excellent choices that complement the sweet cinnamon flavor beautifully. For a simpler option, you can whip up a quick glaze using powdered sugar and a touch of milk. If you’re feeling adventurous, a warm drizzle of Nutella or even a caramel sauce can elevate these pretzels into an even more decadent dessert!
Understanding yeast types is key to successful baking:
- Active Dry Yeast: This is the most common type used in traditional baking, including this pretzel recipe. It consists of larger granules and requires “proofing” – dissolving it in warm liquid (like milk, in this case) before mixing with other ingredients. This process wakes up the yeast and confirms its activity. Recipes using active dry yeast often require longer rise times, contributing to deeper flavor development.
- Instant Yeast (Rapid-Rise or Quick-Rise): Featuring finer granules, instant yeast can be mixed directly with dry ingredients without prior proofing. It activates more quickly than active dry yeast, significantly reducing the required rise time in baking.
- Bread Machine Yeast: This is essentially a specialized form of instant yeast, optimized for use in bread machines. Like instant yeast, it doesn’t need proofing and is added directly to dry ingredients.
For this specific Cinnamon Sugar Pretzels recipe, active dry yeast is specified because it contributes to the perfect texture and flavor development. While instant yeast might work, adjusting the proofing and rising times would be necessary.
Absolutely not! This very same dough recipe provides an excellent base for savory pretzels. Instead of brushing with melted butter and dipping in cinnamon sugar after baking, simply sprinkle your boiled and baked pretzels generously with coarse pretzel salt (or kosher salt) immediately after they come out of the oven. You can also experiment with garlic butter, everything bagel seasoning, or even a parmesan herb topping for a savory twist.
Yes, a bread machine can be a fantastic tool for simplifying the dough-making process. You can use your bread machine to mix and complete the first rise (proofing) of the dough. Simply add the ingredients according to your bread machine’s specific instructions for the “dough” cycle. Once the dough cycle is complete and the dough has risen, remove it from the bread machine and proceed with the remaining steps of the recipe, including shaping, boiling, and baking the pretzels manually. Do not let the bread machine go into baking mode.
Certainly! A simple glaze adds an extra layer of sweetness and shine. Here’s how to make a basic powdered sugar glaze:
Ingredients:
1 cup powdered sugar (confectioners’ sugar)
1-2 tablespoons milk (or water, or vanilla extract for flavor)
Instructions:
Combine Ingredients: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. If desired, add a few drops of vanilla extract for extra flavor.
Adjust Consistency: If the glaze is too thick, add more milk, about ½ teaspoon at a time, until it reaches your preferred consistency. For a thicker, more opaque glaze, use less liquid; for a thinner, drizzly glaze, use slightly more. Drizzle over cooled or slightly warm pretzels.
For a fantastic shortcut, you can absolutely use store-bought bread dough! I recommend using frozen bread dough loaves that come in a bag, such as those from Rhodes. A package containing three loaves typically yields about 6 pretzels per loaf after thawing.
Here’s how to adapt the recipe:
- Thaw Dough: Thaw the frozen bread loaves according to package instructions until soft and pliable.
- Divide and Shape: Cut each thawed loaf into equal portions. Roll each portion into a long rope, then carefully shape it into the classic pretzel form.
- Second Rise (Optional but Recommended): Place the shaped pretzels on a parchment-lined baking sheet and let them rise in a warm place for about 20-30 minutes, or until slightly puffy. This step enhances the pretzel’s soft texture.
- Boil and Bake: Proceed with the baking soda bath and baking steps exactly as outlined in the main recipe instructions.
- Coat and Enjoy: Once baked and slightly cooled, brush with melted butter and dip into the cinnamon sugar mixture. Enjoy your quick and easy homemade pretzels!
For the best possible storage, especially to retain freshness and texture, I recommend freezing your leftover pretzels. Place them in an airtight freezer-safe bag or container. When you’re ready to enjoy them, reheat individual pretzels in the microwave in 30-second intervals until warmed through. While they might not be as perfectly fresh as they were straight out of the oven on day one, and the cinnamon sugar coating might get a little messy, they will still be wonderfully delicious and satisfying!
Essential Ingredients for Your Cinnamon Sugar Pretzels
Creating these delightful pretzels requires a few basic ingredients, each playing a crucial role in achieving the perfect balance of flavor and texture. Here’s what you’ll need, along with some helpful tips:
- Active Dry Yeast: As discussed in the FAQs above, this yeast needs to be proofed in warm liquid to activate, ensuring your dough rises beautifully. It’s the engine for that soft, airy interior.
- Warm Milk: The ideal temperature for activating yeast is crucial. The milk should be comfortably warm to the touch, similar to a baby’s bathwater – roughly 105-115°F (40-46°C). If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate. You don’t need a thermometer; just test it with your finger.
- Light Brown Sugar: This adds a subtle sweetness and moisture to the dough, contributing to its tender texture. While light brown sugar is preferred for its molasses notes, regular granulated sugar can be substituted if that’s what you have on hand.
- All-Purpose Flour: The foundation of your pretzel dough. You’ll need a good amount for the dough itself and extra for dusting your work surface during kneading. Remember, all-purpose flour is essential, not self-rising flour, as we are relying on the yeast for leavening.
- Salt: A pinch of salt enhances the flavor of the dough and balances the sweetness.
- Baking Soda: This is the star ingredient for the traditional pretzel bath. When dissolved in boiling water, it creates an alkaline environment that gives the pretzels their distinct dark crust and chewy texture.
- Water: Used primarily for the baking soda bath.
- Unsalted Butter (Melted): Brushed onto the baked pretzels before the cinnamon sugar coating, it provides richness and helps the sweet mixture adhere. Salted butter can be used, but you might want to slightly reduce the salt in the dough.
- Ground Cinnamon and Granulated Sugar: The dynamic duo for that signature sweet coating. The ratio here is key for a perfectly balanced flavor.
Step-by-Step Guide: How to Make Irresistible Cinnamon Sugar Pretzels
Follow these detailed instructions to create perfect cinnamon sugar pretzels from scratch. Each step is designed to be clear and foolproof, ensuring a delicious outcome every time.
Step 1: Activate the Yeast
Begin by combining 1 packet of active dry yeast, 1 cup of warm milk (remember, warm to the touch but not scalding!), and ¼ cup of packed light brown sugar in a large mixing bowl. Stir these ingredients gently until they are well combined. Allow this mixture to rest undisturbed for about 5 minutes. During this time, you should observe small bubbles forming on the surface, indicating that the yeast is active and thriving. If no bubbles appear, your yeast may be old or inactive, and you’ll need to discard it and start again with a fresh packet of yeast.
The initial yeast mixture, ready to activate. Step 2: Mix and Knead the Dough
Once your yeast is active, add 2 ½ cups of all-purpose flour and 1 teaspoon of salt to the bowl. Mix these ingredients thoroughly. If you’re using a stand mixer, attach the dough hook and knead the dough on medium-low speed for 10-15 minutes. Alternatively, you can knead the dough by hand on a lightly floured surface for the same duration. The goal is a smooth, elastic dough. During kneading, if the dough feels excessively sticky and clings too much to your hands or the dough hook, gradually add more all-purpose flour, about ¼ cup at a time, until the dough is just slightly tacky but manageable. Avoid adding too much flour, as this can result in tough pretzels.
Kneading the dough to develop its elasticity. Step 3: First Rise of the Dough
After kneading, form the dough into a ball and place it back into the large mixing bowl. Cover the bowl snugly with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen and let the dough rest and rise for approximately 1 hour. During this time, the dough should nearly double in size, indicating a successful proofing. This rise is crucial for developing the pretzel’s soft texture and flavor.
Dough after its first rise, ready for shaping. Step 4: Prepare for Baking
While the dough is rising, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This preparation ensures your pretzels can go straight into the oven once shaped and boiled.
Step 5: Divide and Shape the Pretzels
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 8 equal sections. For each section, roll it out into a long rope, about 18-20 inches in length and roughly ½ inch thick. To form the classic pretzel shape, create a U-shape with the rope, then cross the ends over each other twice to form a twist. Bring the twisted ends back down and press them firmly onto the bottom curve of the U-shape, securing the pretzel form. Repeat with the remaining dough portions.
Step 6: The Baking Soda Bath
In a large saucepan or pot, combine 4-5 cups of water with 3 tablespoons of baking soda. Bring this mixture to a rolling boil over medium-high heat. Ensure that all the baking soda is completely dissolved before proceeding. Carefully place one shaped pretzel into the boiling baking soda solution at a time. Boil each pretzel for exactly 30 seconds. This crucial step is what gives pretzels their distinct flavor and chewy, shiny crust. Depending on the size of your pot, you will need to work in batches, boiling 1-2 pretzels at a time to avoid overcrowding and ensure consistent results.
Boiling the pretzels in a baking soda bath. Step 7: Arrange on Baking Sheet
Using a slotted spoon or spatula, carefully remove each boiled pretzel from the baking soda bath, allowing any excess liquid to drip off. Transfer the boiled pretzels onto your prepared parchment-lined baking sheet, ensuring they are spaced adequately apart to prevent them from sticking together during baking.
Pretzels on the baking sheet after their quick boil. Step 8: Bake to Golden Perfection
Place the baking sheet with the pretzels on the middle rack of your preheated oven. Bake for approximately 8-10 minutes. Keep a close eye on them; you want the pretzels to be baked all the way through, turning a beautiful golden-brown color. The internal temperature should reach about 200-210°F (93-99°C). Once baked, remove them from the oven and allow them to cool slightly on the baking sheet before moving on to the next step. This brief cooling period helps them firm up.
Baked pretzels, perfectly golden and ready for coating. Step 9: Prepare the Cinnamon Sugar Coating
While the pretzels are cooling, prepare your delicious coating. In a wide, shallow bowl (this will make dipping easier), combine 3 teaspoons of ground cinnamon and ¾ cup of granulated sugar. Stir them together until well blended. Ensure you have ¼ cup of unsalted butter melted and ready for brushing.
Step 10: Butter and Coat
Once the pretzels are slightly cooled but still warm, use a pastry brush to generously brush melted butter over the entire surface of each pretzel. Immediately after buttering, carefully dip each pretzel into the cinnamon sugar mixture, ensuring it’s completely covered. Gently press the coating onto the pretzel to ensure it adheres well. Once coated, transfer the pretzels to a wire rack to finish cooling, or enjoy them warm!
The final step: coating in cinnamon sugar for that sweet finish.
And there you have it – your very own batch of homemade Cinnamon Sugar Pretzels, ready to be devoured!
Craving More Sweet and Savory Delights?
If you’ve fallen in love with homemade pretzels or sweet baked goods, explore these other delicious recipes to expand your baking repertoire:
- Homemade Soft Pretzels (with Cheese Sauce)
- Cinnamon Sugar Butter Swim Biscuits
- Biscuit Pretzel Bites
- Pizza Hut Cinnamon Sticks (Copycat Recipe)
- Easy Stuffed Pretzel Bites
- Dollywood Cinnamon Bread (Copycat Recipe)
- Ranch Pretzel Bites
- Classic Cinnamon Bread
Cinnamon Sugar Pretzels
Homemade, baked pretzels dipped in a delightful cinnamon sugar mixture. A perfect sweet and chewy snack or dessert!
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Ingredients
- 1 packet active dry yeast
- 1 cup warm milk
- ¼ cup packed light brown sugar
- 2 ½ cups all-purpose flour (plus more for kneading)
- 1 teaspoon salt
- 4-5 cups water
- 3 Tablespoons baking soda
Cinnamon Sugar Coating
- 3 teaspoons ground cinnamon
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted (can use salted butter)
Instructions
To a large bowl, add 1 packet active dry yeast, 1 cup warm milk, and ¼ cup packed light brown sugar. Stir until combined. Let sit for about 5 minutes; it should bubble if the yeast is activating. If no bubbles appear, the yeast is not active, and you’ll need to restart with fresh yeast.
Then, add 2 ½ cups all-purpose flour and 1 teaspoon salt. Mix and knead for about 10-15 minutes with a dough hook on a stand mixer, or by hand. Add more flour, ¼ cup at a time as needed, until the dough is just slightly sticky. If the dough is sticking too much to your hands or dough hook, add a little more flour.
Cover the bowl with a clean kitchen towel, then let it rest for 1 hour in a warm place until the dough has nearly doubled in size.
Preheat the oven to 350℉ (175°C) and line a large baking sheet with parchment paper.
Divide the risen dough into 8 equal sections. Shape each piece of dough into a long rope, then form it into a heart shape and twist the inside pieces together to create the classic pretzel shape.
To a large saucepan or pot, add 4-5 cups water and 3 Tablespoons baking soda and bring to a rolling boil. Once all of the baking soda has dissolved, place each pretzel in the boiling solution for about 30 seconds before removing. Work in batches if your pot is not large enough.
Place the boiled pretzels onto the prepared baking sheet, ensuring even spacing.
Bake pretzels on the middle oven rack for about 8-10 minutes, or until they are golden brown and cooked through. Allow them to cool slightly on the baking sheet.
In a wide and shallow bowl, mix together 3 teaspoons ground cinnamon and ¾ cup granulated sugar until well combined.
Use a pastry brush to coat each pretzel generously with the melted butter. Then, immediately dip each buttered pretzel into the cinnamon and sugar mixture, ensuring it is completely covered. Gently press the coating to adhere. Serve warm and enjoy!
Notes
- Please refer to the “Frequently Asked Questions” and “Essential Ingredients” sections above for common questions, substitutions, and detailed tips to ensure your pretzels turn out perfectly.
Nutrition (Estimated)
Calories: 312 kcal |
Carbohydrates: 57g |
Protein: 5g |
Fat: 7g |
Sodium: 1543mg |
Fiber: 1g |
Sugar: 27g
Nutritional Disclaimer
“The Country Cook” is not a registered dietician or nutritionist. Any nutritional information shared in this recipe is an estimate based on commonly used ingredients and calculation tools. If precise calorie counts and other nutritional values are important for your dietary needs, we recommend independently running the ingredients through your preferred online nutritional calculator. Actual values can vary significantly depending on specific brands and types of ingredients used.
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