Cinnamon Sugar Soft Pretzels

Cinnamon Sugar Soft Pretzels are warm, buttery, and perfectly coated in sweet cinnamon goodness, making them an irresistible homemade treat. While classic soft pretzels are known for their savory twist, this sweet version transforms the traditional bakery favorite into a cozy dessert that feels both nostalgic and elevated. Because the dough is enriched with milk and butter, the texture stays pillowy and tender inside, yet beautifully golden outside.

Meanwhile, the quick baking soda bath gives them that signature pretzel flavor and chew, but without overpowering the sweetness. As a result, each bite is balanced, soft, and lightly caramelized. Additionally, brushing them with melted butter before tossing in cinnamon sugar ensures every curve is coated evenly.

Interestingly, pretzels date back to European monasteries, where their twisted shape symbolized folded arms in prayer. Over time, sweet variations became popular at fairs and bakeries. Today, these Cinnamon Sugar Soft Pretzels bring that timeless tradition into your kitchen with a modern, bakery-style finish.

Recipe Yield: 8 servings

INGREDIENTS

3 cups all-purpose flour
2 1/4 tsp active dry yeast
1 cup warm whole milk
3 Tbsp granulated sugar
2 Tbsp unsalted butter, melted
1 tsp salt
6 cups water
1/4 cup baking soda
4 Tbsp unsalted butter, melted (for brushing)
1/2 cup granulated sugar (for coating)
1 Tbsp ground cinnamon

INSTRUCTIONS

1. Activate the yeast:
In a large bowl, whisk together warm milk, sugar, and yeast. Let sit for 5–7 minutes until foamy and activated.

2. Mix the dough:
Stir in melted butter and salt. Gradually add flour, mixing until a soft dough forms.

3. Knead and rest:
Transfer dough to a lightly floured surface and knead for 4–5 minutes until smooth and elastic. Place back in bowl, cover, and let rest for 30 minutes until slightly puffed.

4. Shape the pretzels:
Divide dough into 8 equal pieces. Roll each into a rope about 18–20 inches long, then twist into classic pretzel shapes.

5. Prepare the baking soda bath:
Bring water to a gentle simmer. Carefully stir in baking soda. Dip each pretzel for 15–20 seconds, then transfer to a parchment-lined baking sheet.

6. Bake:
Bake at 425°F for 12–14 minutes until golden brown with slightly crisp edges.

7. Cinnamon sugar finish:
While still warm, brush generously with melted butter. Immediately toss in cinnamon sugar mixture until fully coated. Serve warm.

Helpful Tips to Perfect This Recipe

• Don’t skip the baking soda bath: Although it seems simple, this step creates the classic chewy exterior and enhances the authentic pretzel flavor while keeping the interior soft and airy.
• Coat while warm: Because butter acts as the glue, brush and toss immediately after baking so the cinnamon sugar adheres evenly and melts slightly into the surface.
• Measure flour properly: Lightly spoon flour into the measuring cup and level it off. Too much flour will make the pretzels dense rather than soft and bakery-style.