There’s something magical about the aroma of cinnamon and sugar wafting through your kitchen. These Cinnamon Sugar Pretzels capture that warm, comforting essence in a fun, twisty treat that’s surprisingly simple to make at home. Soft on the inside with a slight chew, these pretzels are generously coated with a sweet cinnamon-sugar mixture that will transport you straight to your favorite mall pretzel shop.
Perfect for weekend baking projects, these homemade pretzels strike the perfect balance between dessert and snack. The best part? You’ll feel like a professional baker when you pull these golden-brown beauties from the oven, but the recipe is actually quite forgiving for beginners.
Why You’ll Love This
- No special equipment needed – just basic kitchen tools you already have
- The dough is surprisingly forgiving and easy to work with
- Kids love helping with the rolling and shaping process
- Ready in under an hour from start to finish
- Impressive treat that looks like it came from a bakery
Ingredients
- 1 16 oz bag mini pretzels (15 or 17 oz bags work too)
- 10 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ⅔ cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
- Line a large jelly roll pan or metal baking pan with edges with parchment paper or a nonstick baking mat and set aside.
- Preheat the oven to 325°F.
- In a large bowl, add the mini pretzels. Add vanilla extract to the melted butter and pour over the pretzels. Use a rubber spatula to toss until all the pretzels are coated.
- Once the pretzels are coated in the butter, sprinkle sugar and cinnamon over the top and use a rubber spatula to toss until all the pretzels are coated.
- Pour the pretzels onto the prepared baking sheet and bake for 20-25 minutes, gently stirring them with a heat-safe spoon or spatula every 5-10 minutes to ensure all parts of the pretzels bake and do not burn. Do not forget to stir or the pretzels can burn!
- When the pretzels no longer appear wet, remove from the oven and let cool completely. Serve and enjoy!
Tips & Variations
- For extra richness, add ½ teaspoon of vanilla extract to the melted butter before brushing
- Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a unique flavor
- Make pretzel bites instead of full pretzels for easier snacking – just cut the dough ropes into 2-inch pieces
- The baking soda bath is essential for that authentic pretzel texture and color, don’t skip it!
- If the dough feels too sticky when kneading, add a little more flour, 1 tablespoon at a time
- For a savory twist, skip the cinnamon sugar and top with coarse salt instead
Serving Suggestions
These cinnamon sugar pretzels are absolutely delicious on their own, but they reach new heights when served with a side of cream cheese frosting or vanilla glaze for dipping. For an extra indulgent treat, serve them alongside hot chocolate or a caramel macchiato.
If you’re hosting a gathering, create a pretzel bar with different dipping options like chocolate sauce, caramel, and flavored cream cheese spreads, allowing guests to customize their treats.
Notes
- Pretzels are best enjoyed fresh from the oven but will keep for 1-2 days in an airtight container
- To reheat, warm in a 300°F oven for 5 minutes or microwave for 10-15 seconds
- The dough can be made ahead and refrigerated overnight – just bring to room temperature before shaping
- Look for a golden brown color as your indicator that pretzels are done baking
FAQs
Can I make these without the baking soda bath?
While you technically can, the baking soda bath is what gives pretzels their distinctive chewy exterior and flavor. Without it, you’ll essentially have bread twists rather than pretzels.
Can I freeze these pretzels?
Yes! Freeze them after baking but before adding butter and cinnamon sugar. When ready to eat, thaw, reheat in a 300°F oven, then add the butter and cinnamon sugar coating.
Why did my pretzels puff up and lose their shape?
This usually happens when the dough rises too much before baking. Try working more quickly between shaping and baking, or make the pretzel shapes slightly more defined.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in the same amount. The advantage is that you can skip the proofing step and add it directly to your dry ingredients.
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