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  3. Cinnamon Sugar Soft Pretzels
Golden-brown baked pretzel topped with coarse salt

Chewy soft pretzels coated in cinnamon sugar with cream cheese dip

Cinnamon Sugar Soft Pretzels

Cinnamon Sugar Soft Pretzels

1h 15mMedium

Prep Time

1 hr

Cook Time

15 min

Total Time

1 hr 15 min

Servings

8

8 pretzels

Difficulty

Medium

Cost

Budget

$

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Cinnamon Sugar Soft Pretzels

Chewy soft pretzels coated in cinnamon sugar with cream cheese dip

Warm, chewy soft pretzels with a golden crust, coated in butter and cinnamon sugar, served with a sweet cream cheese dipping sauce. Mall food court nostalgia.

60m

Prep Time

15m

Cook Time

75m

Total Time

8

Servings

Medium

Difficulty

Budget $

Cost

DessertSnackVegetarian
Sarah Chen
Sarah Chen

June 4, 2024(Updated April 12, 2026)

These homemade cinnamon sugar pretzels rival Auntie Anne's—a quick boiling soda bath gives them that signature chewy crust, and a cinnamon sugar coating makes them irresistible.

Why This Recipe Works

The brief baking soda bath before baking is what creates the pretzel's distinctive chewy exterior and deep golden color. It's the same technique used for traditional Bavarian pretzels.

Ingredients

  • 2.75 cups all-purpose flour
  • 1 packet instant yeast
  • 1/4 cup baking soda (for the water bath)
  • 1/2 cup granulated sugar mixed with 1 tbsp cinnamon
  • 4 tbsp butter, melted
  • 4 oz cream cheese, softened (for dipping sauce)

Instructions

  1. 1

    Mix flour, yeast, 1 tbsp sugar, and 1 tsp salt. Add 1 cup warm water and 2 tbsp melted butter. Knead 5 minutes. Let rise 40 minutes.

  2. 2

    Divide dough into 8 pieces. Roll each into a 20-inch rope and shape into a pretzel twist.

  3. 3

    Bring 6 cups water with 1/4 cup baking soda to a boil. Dip each pretzel for 30 seconds. Place on a greased sheet.

  4. 4

    Bake at 425°F for 12-14 minutes until deep golden brown.

  5. 5

    Brush hot pretzels with melted butter and toss in cinnamon sugar. Serve with cream cheese dip (cream cheese beaten with powdered sugar and vanilla).

Serving Suggestions

Ways to Serve This Dish

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream

  • Dust with powdered sugar or drizzle with chocolate sauce before serving

  • Arrange on a platter for easy sharing at your next gathering

  • Pair with your favorite dipping sauce for extra flavor

Substitutions

Cream cheese dipCaramel sauce or Nutella

Both are popular dipping options

Instant yeastActive dry yeast (proof in warm water first)

Let it foam 5 minutes before adding to flour

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

  • Improves aroma in desserts and bakes
  • Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

  • The baking soda bath is essential—don't skip it or the pretzels won't have the right texture or color.

  • Shape the pretzels quickly and don't overwork the dough or they'll shrink during baking.

Storage

Best eaten the same day. Store at room temperature in a sealed bag up to 1 day.

Reheating

Warm in a 350°F oven for 5 minutes, then re-brush with butter and cinnamon sugar.

Nutrition Facts

Per serving (20mg) · 8 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein5g
Carbohydrates10g
Fat42g
Fiber380mg
Sugar1g
Sodium16g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why do my pretzels taste bready?
The baking soda bath may have been too short. A full 30-second dip is needed for pretzel flavor.
Can I make savory pretzels too?
Yes—skip the cinnamon sugar and brush with butter and coarse salt instead.

Explore More

More DessertMore SnackVegetarian RecipesStovetop RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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