The Magic of Yeast
Let’s talk about the yeast. It is a tiny, sleepy creature. You wake it up with warm water. It gets all foamy and happy. I love watching it come to life. It makes the dough puff up like a soft pillow.
This is the most important step. If your water is too hot, it will hurt the yeast. Too cold, and it will not wake up. Think of bathwater for a baby. That is the perfect warmth. It matters because happy yeast makes soft, chewy pretzels.
A Pretzel’s Funny Shape
Shaping the pretzels is my favorite part. You roll the dough into a long rope. Then you make a circle and give it a little twist. It feels like playing with clay. I still laugh at my first pretzel. It looked more like a lumpy knot!
Why do we twist them like that? Long ago, people said the shape looked like arms crossed in prayer. Fun fact: Some people believe pretzels were a reward for children who learned their prayers. Isn’t that a sweet story? What is the silliest-shaped food you have ever made?
The Secret Bath
Now for the secret step. We give the pretzels a quick bath. But it is not a normal bath. It is boiling water with baking soda. This sounds strange, I know. Do not skip it!
This hot bath is what gives the pretzel its special crust. It makes the outside chewy and golden. It matters because it makes your kitchen smell like a real bakery. Doesn’t that smell amazing? This is the trick that makes them taste just like the ones you get at the mall.
The Sweet, Cinnamon Hug
As soon as the pretzels are golden, the fun begins. You dip each one in melted butter. Then you roll it in cinnamon and sugar. The warmth from the pretzel melts the sugar just a little. It creates a sweet, crunchy jacket.
This is the best part for sharing. Everyone gathers around the bowl. The sweet smell fills the whole house. It matters because food made with love is the best kind. Do you prefer your pretzels salty or sweet like these?
Sharing Your Creations
These pretzels are best eaten the same day. They are perfect for a weekend treat. Share them with your family or friends. I love seeing a big plate of them disappear.
Cooking is about more than just eating. It is about the memories you make. My grandson always licks the cinnamon sugar bowl. It makes me smile every time. What is your favorite treat to bake with someone you love?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Warm Water | 1 ½ cups | |
| Active Yeast | 1 packet (2 1/4 teaspoons) | |
| All-Purpose Flour | 3 ½ cups | More as needed |
| Salt | 1 ½ teaspoons | |
| Granulated Sugar | 2 Tablespoons | For the dough |
| Baking Soda | â…“ cup | For boiling water |
| Melted Butter | ¼ cup | For coating after baking |
| Granulated Sugar | ½ cup | For cinnamon sugar coating |
| Ground Cinnamon | 1 Tablespoon | For cinnamon sugar coating |
My Soft Cinnamon Sugar Pretzels
Oh, these pretzels bring back such happy memories. I used to make them with my grandchildren on rainy afternoons. The kitchen would fill with the most wonderful smell. It smells like a cozy hug from the inside.
The dough is soft and fun to play with. Do not be scared of the yeast. It is just a tiny thing that makes the dough puff up. Watching it get foamy is like a little kitchen science experiment. I still find it magical every single time.
Ingredients
- 1 ½ cups warm water (about 110°F)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- ½ cup baking soda (for boiling)
- 8 cups water (for boiling)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: First, get your oven nice and hot. Set it to 400°F. Then, line your baking sheet. I always use parchment paper. It keeps the pretzels from sticking. This makes cleanup so much easier for everyone.
Step 2: Now, wake up your yeast. Put the warm water in a small bowl. Sprinkle the yeast on top. Let it sit for a few minutes. It should get a little foamy. Then stir in your salt and sugar. Doesn’t that smell amazing? It smells like bread is coming.
Step 3: Pour that yeast mixture right into your big bowl of flour. Time to knead. You can use a mixer with a hook. Or you can use your own two hands. Knead for about five minutes. You want the dough to feel smooth and soft. (A hard-learned tip: if the dough is too sticky, just add a tiny bit more flour).
Step 4: This is the fun part. Tear the dough into twelve little pieces. Roll each piece into a long rope. Then shape it into a pretzel. Make a circle, twist the ends, and pinch. Do not worry if they are not perfect. My first ones always looked a little funny. I still laugh at that.
Step 5: This step seems strange, but trust me. Boil water and baking soda in a big pan. Gently drop a pretzel in for thirty seconds. This gives them that chewy crust. Use a slotted spoon to take them out. Why do you think we boil the pretzels? Share below!
Step 6: Place your boiled pretzels on the baking sheet. Bake them until they are a beautiful golden brown. It usually takes about twelve to fifteen minutes. Your whole house will smell incredible. Let them cool on a rack for a minute.
Step 7: For the final touch, mix cinnamon and sugar in a bowl. Dip each warm pretzel in melted butter. Then roll it in the cinnamon sugar. Eat them the same day for the very best taste. They are so good when they are still a little warm.
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 12 pretzels
Category: Baking, Snack
Three Tasty Twists to Try
Once you master the classic, you can have some fun. I love playing with new flavors. It keeps things exciting in the kitchen. Here are a few of my favorite ideas for these pretzels.
Apple Pie Pretzels: Add a pinch of nutmeg to the cinnamon sugar. It tastes just like a warm apple pie, but without the apples.
Chocolate Drizzle Pretzels: Skip the cinnamon sugar. After baking, drizzle them with melted chocolate. Let the chocolate harden. This is my grandson’s favorite.
Salty-Sweet Pretzels: Before baking, sprinkle the pretzels with a little coarse salt. Then roll them in the cinnamon sugar as usual. The mix of salty and sweet is so good.
Which one would you try first? Comment below!
Serving Your Pretzels
These pretzels are wonderful all on their own. But you can make them extra special. I like to serve them on a big wooden board. It looks so welcoming for friends and family.
For a real treat, offer a bowl of warm vanilla frosting for dipping. A little cup of cold apple cider is the perfect drink alongside. For the grown-ups, a hot coffee with cream pairs beautifully. The bitter coffee tastes so nice with the sweet pretzel.
Which would you choose tonight? A cozy cider or a grown-up coffee?
Keeping Your Pretzels Perfect
These cinnamon sugar pretzels are best eaten the same day. Their magic is in that fresh, warm softness. But I know life gets busy. You can store them in an airtight container for one day.
I learned this the hard way. I once left a batch out overnight. They were tough as rocks the next morning. Now I always tuck them away properly. You can also freeze the plain baked pretzels for a month.
This matters because good food should never go to waste. Batch cooking lets you enjoy a treat anytime. Just warm a frozen pretzel in the oven. It will taste almost new. Have you ever tried storing it this way? Share below!
Simple Fixes for Pretzel Problems
Sometimes the dough feels too sticky. Do not worry. Just add a little more flour, one spoon at a time. I remember when my dough stuck to everything. A bit more flour saved the day.
If your pretzels are pale, your oven might be too cool. An oven thermometer helps a lot. This small tool makes sure your heat is just right. Getting the color perfect makes the flavor better too.
Why does this matter? Fixing small problems builds your cooking confidence. You learn that mistakes are okay. They are just stepping stones. Which of these problems have you run into before?
Your Pretzel Questions Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture might be a bit different but still tasty.
Q: Can I make the dough ahead? A: You can. Let it rise in the fridge overnight. Then shape and bake the next day.
Q: What if I do not have yeast? A: You need yeast for this recipe. It makes the pretzels soft and chewy.
Q: Can I double the recipe? A: Of course. Just use a very big bowl for mixing. *Fun fact: The baking soda bath gives pretzels their classic chewy skin!*
Q: Any other topping ideas? A: Try a simple vanilla glaze. Or a sprinkle of coarse salt. Which tip will you try first?
Bake With Love
I hope you love making these soft pretzels. The smell of cinnamon fills a home with joy. It is one of my favorite things. Sharing food is a way to share love.
I would be so happy to see your creations. Please show me your beautiful, twisted pretzels. Have you tried this recipe? Tag us on Pinterest! Your pictures make my day.
Happy cooking! —Grace Ellington.
Soft Cinnamon Sugar Pretzel Recipe
Description
These soft, warm pretzels are coated in a sweet cinnamon sugar mixture for the perfect homemade treat.
Ingredients
Instructions
- Preheat oven to 400°F. Line a baking sheet with a baking mat or parchment paper and set aside.
- In a small bowl, add warm water and yeast. Allow to sit for 3-5 minutes. Add salt and sugar and stir.
- In a large bowl, add flour and then pour yeast mixture over top. Knead with bread hook in your mixer or by hand for about 5 minutes.
- Separate dough into 12 sections. Roll dough into ropes about 15-20 inches long and 1 inch thick. Then form rope into a circle and twist the top ends together. Then bring the twisted ends down the center of the circle and pinch together with the bottom to form the pretzels.
- In a large pan, bring about 8 cups water + 1/3 cup baking soda to a boil. Once water is boiling, place a piece of dough into the water for about 30 seconds. Remove with slotted spoon and place onto baking sheet. Repeat until all pretzels have been boiled.
- Bake for 12-15 minutes, or until golden brown. Remove from oven to a cooling rack.
- Mix the sugar and cinnamon in a bowl. Then dip the pretzels into the melted butter and then into the sugar mixture. These pretzels are best served the same day. If you don’t plan to serve them right away, wait to roll them in butter and sugar.
Notes
- These pretzels are best served the same day. If you don’t plan to serve them right away, wait to roll them in butter and sugar.
