Cinnamon Sugar Soft Pretzels

Cinnamon Sugar Soft Pretzels are the warm, chewy, sweet snack you didn’t know you needed — made from scratch with simple pantry ingredients in about 2 hours. Golden on the outside, pillowy inside, and dusted in cinnamon sugar magic.

Cinnamon Sugar Soft Pretzels are about to become your new favorite thing to pull out of the oven on a cozy afternoon. Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care.

This Cinnamon Sugar Soft Pretzels recipe uses active dry yeast, all-purpose flour, melted butter, and a simple cinnamon-sugar coating to create homemade sweet pretzels that are golden, chewy, and absolutely irresistible. Easy winter snacks don’t get much cozier than this.

Little Snapshot: What This Recipe Delivers

These Cinnamon Sugar Soft Pretzels are homemade sweet pretzels made with a yeasted dough, boiled briefly in baking soda water, then baked at 375°F for 12–15 minutes until golden brown.

Each pretzel is brushed with egg wash and generously coated in a cinnamon-sugar blend for a sweet, bakery-style finish. With just 20 minutes of active prep and simple ingredients, this is one of those easy winter snacks that looks seriously impressive but is totally beginner-friendly.

Nutritional Peek

Per pretzel (approximate values)

Nutrient	Amount per Serving
Calories	~310 kcal
Carbohydrates	58g
Protein	6g
Total Fat	5g
Saturated Fat	2.5g
Fiber	1.5g
Sugar	18g
Sodium	480mg

Heads up: These are estimates based on the full batch divided by 8. Exact numbers can vary depending on your specific brands and portion sizes.

Cinnamon Sugar Soft Pretzels Ingredients

Ready to make some homemade sweet pretzels? Let’s talk about what you’ll need.

For the dough — active dry yeast, warm water, granulated sugar, all-purpose flour, salt, and melted unsalted butter — these are your building blocks. The yeast needs the warm water and sugar to wake up and get bubbly, and the butter adds that little richness that makes the dough feel so soft.

For the coating and bath — baking soda for the boil, a beaten egg for the wash, and a simple cinnamon-sugar blend to finish — these are what turn basic dough into something that tastes like it came straight from a street-side pretzel cart.

Amount	Ingredient
2¼ tsp	Active dry yeast (one standard packet works perfectly)
1 cup	Warm water (around 110°F — warm to the touch, not hot)
1 tbsp	Granulated sugar (this wakes up the yeast — don’t skip it!)
3½ cups	All-purpose flour (spooned and leveled, please)
1 tsp	Salt
2 tbsp	Unsalted butter, melted (yes, real butter — don’t even think about margarine)
¼ cup	Baking soda (for the water bath — this is the pretzel magic)
1 large	Egg, beaten (for that gorgeous glossy finish)
½ cup	Granulated sugar (for the cinnamon coating)
2 tsp	Ground cinnamon (fresh from the jar smells so much better — treat yourself)

Tools You’ll Actually Use

• Large mixing bowl
• Small bowl (for activating yeast)
• Another small bowl (for cinnamon sugar mix)
• Medium-to-large pot (for the baking soda boil)
• Baking sheet lined with parchment paper
• Slotted spoon or spider strainer
• Pastry brush (for egg wash)
• Wire cooling rack
• Kitchen towel or plastic wrap (to cover the rising dough)
• Measuring cups and spoons

Optional but helpful: A stand mixer with a dough hook makes kneading a breeze if you have one.

Step-by-Step Instructions

Let’s walk through making these Cinnamon Sugar Soft Pretzels from scratch — I promise it’s more fun than it sounds.

Step 1 — Wake Up Your Yeast

Pour 1 cup of warm water (around 110°F — it should feel like a warm bath, not hot) into a small bowl. Sprinkle in 2¼ teaspoons of active dry yeast, then stir in 1 tablespoon of granulated sugar until dissolved.

Let this sit undisturbed for 5 to 10 minutes — you’re waiting for it to get foamy and fragrant. If it doesn’t foam up at all, your yeast may be old or your water was too hot; start fresh with new yeast.

Step 2 — Mix the Dough

In a large mixing bowl, whisk together 3½ cups of all-purpose flour and 1 teaspoon of salt. Once your yeast mixture is foamy and ready, pour it into the flour along with 2 tablespoons of melted unsalted butter.

Stir everything together with a wooden spoon or sturdy spatula until a shaggy dough comes together — it won’t look pretty yet, and that’s totally fine.

Step 3 — Knead Until Smooth

Turn the dough out onto a lightly floured surface and knead it for about 5 to 7 minutes, pushing and folding it until it becomes smooth, slightly tacky, and elastic. You’ll know it’s ready when it springs back gently when you poke it. If the dough feels sticky, add a tiny bit of flour — but go easy, since too much will make your pretzels tough.

Step 4 — Let It Rise

Place the kneaded dough into a clean, lightly oiled bowl and cover it with a damp kitchen towel. Set it somewhere warm (near your oven or on top of the fridge works great) and let it rise for 1 to 1½ hours, until it’s puffed up and roughly doubled in size. This is the perfect time to make a cup of tea and pretend you’re a very patient person.

Step 5 — Shape Your Pretzels

Once the dough has risen, gently punch it down to release the air bubbles. Divide the dough into 8 equal portions — a bench scraper or kitchen scale helps here if you want them even.

Roll each portion into a rope about 18 inches long, then shape it into a pretzel: form a U-shape, cross the two ends over each other twice, and fold them down to meet the bottom of the U. Press the ends gently to stick.

Step 6 — Preheat & Prep the Bath

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a medium-to-large pot, bring 10 cups of water to a rolling boil, then carefully stir in ¼ cup of baking soda — it’ll bubble up a bit, so stir gently. This alkaline bath is what gives your Cinnamon Sugar Soft Pretzels that characteristic chewy exterior and deep golden color.

Step 7 — Boil the Pretzels

One at a time, gently lower each shaped pretzel into the baking soda water using a slotted spoon. Let it boil for about 30 seconds, then carefully lift it out and place it on your parchment-lined baking sheet. Repeat with all 8 pretzels — they’ll look a little pale and puffy at this stage, which is completely normal.

Step 8 — Egg Wash & Cinnamon Sugar

Brush the top of each boiled pretzel generously with the beaten egg — this is what gives them that gorgeous glossy shine. In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon.

While the egg wash is still wet, sprinkle the cinnamon sugar mixture liberally over every pretzel. Don’t be shy — this is the moment they go from good to great.

Step 9 — Bake Until Golden

Slide the baking sheet into your preheated 375°F oven and bake for 12 to 15 minutes, or until the pretzels are deep golden brown and your kitchen smells like the best cinnamon roll bakery you’ve ever walked into.

Keep an eye on them after the 12-minute mark — ovens vary. Let the pretzels cool on a wire rack for a few minutes before serving (if you can wait that long).

Claire’s Pro Tips & Gentle Guidance

Making easy winter snacks like these is pretty forgiving once you know a couple of tricks. I’ve made every mistake in the book so you don’t have to — here’s what I’ve learned.

On your yeast: Always check that your yeast is fresh before you start. If it’s been sitting in the back of your pantry for a year, it might not be active anymore. Give it the foam test first — if it doesn’t bubble within 10 minutes, grab a new packet before committing to the full recipe.

On water temperature: The warm water for activating yeast should be between 105°F and 115°F. Too cold and the yeast won’t wake up; too hot and you’ll kill it. If you don’t have a thermometer, aim for water that feels comfortably warm on your wrist — not scalding.

On the baking soda bath: Don’t skip this step, and don’t swap it for something else. The alkaline bath is what makes a pretzel a pretzel — it creates that signature chewy crust and helps the cinnamon sugar stick beautifully.

The folks over at The Kitchn break down the food science behind this perfectly in their article on how baking soda transforms pretzel dough — worth a read if you’re a nerdy baker like me.

On shaping: Don’t stress about making them look perfect. Rustic pretzels have character! If a rope snaps while you’re rolling, just press the dough back together and keep going. Nobody is judging the shape once they’re covered in cinnamon sugar.

On the cinnamon sugar coating: Add it while the egg wash is still wet — that stickiness is what makes the coating really cling and caramelize in the oven. If you wait until after baking to add it, it won’t stick nearly as well.

Also love these alongside my Nutella Toast Pies for the ultimate sweet snack spread — just saying!

Quick Fixes for Cinnamon Sugar Soft Pretzels

Problem: My dough didn’t rise at all. This almost always comes down to yeast that didn’t activate properly. Check that your water was warm (not hot), your sugar was added, and your yeast isn’t expired. Place the bowl somewhere warmer — on top of the fridge or inside a slightly warm (not on!) oven with just the light running can help.

Problem: My pretzels are tough and chewy in a bad way. Too much flour during kneading is usually the culprit. Add flour just a tablespoon at a time, and stop as soon as the dough is smooth and no longer sticky. Over-kneading can also tighten the gluten — aim for 5 to 7 minutes, not 15.

Problem: The cinnamon sugar isn’t sticking. You probably added it too late, after the egg wash dried up. The fix: brush with egg wash and immediately — while it’s wet — dust with the cinnamon sugar mix. You can also brush a thin layer of melted butter on freshly baked pretzels and add the coating right after baking as a backup.

Problem: My pretzels came out pale, not golden. They likely needed a minute or two more in the oven, or your oven runs cool. Let them go a bit longer — the deep golden color is the goal, not just “lightly tan.” And make sure you didn’t skip the egg wash, which is essential for browning.

Problem: The baking soda water boiled over. Use a bigger pot than you think you need! A wide, deep pot is best. Add the baking soda slowly and stir gently — it fizzes up fast, so don’t dump it all in at once.

Variations & Fun Twists

Love these Cinnamon Sugar Soft Pretzels but want to mix things up? Here’s how to play:

Classic Salted Pretzel: Skip the cinnamon sugar and egg wash, and instead sprinkle coarse sea salt or pretzel salt on the egg wash before baking. A total crowd-pleaser, and a great contrast if you’re making both versions at once. (I love doing a sweet-and-salty platter — check out my Homemade Soft Pretzels for the savory version!)

Brown Butter & Cardamom: Swap the melted butter in the dough for brown butter, and add ½ teaspoon of ground cardamom to your cinnamon sugar coating. It sounds fancy, but it’s one of those simple swaps that makes everyone ask what is that flavor?

Apple Pie Pretzels: Add ¼ teaspoon of nutmeg and a pinch of allspice to your cinnamon sugar mix for a cozy apple pie vibe. These are especially perfect in the fall.

Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend (Bob’s Red Mill works well here). The texture will be slightly different — a little less chewy — but still absolutely delicious. Let the dough rest a bit longer before shaping.

Vegan Version: Replace the egg wash with a brushing of plain plant-based milk or aquafaba (the liquid from a can of chickpeas). The browning won’t be quite as deep, but it still works beautifully for a vegan-friendly batch.

Pretzel Bites: Instead of shaping full pretzels, cut each rope into 1-inch pieces before boiling. Boil them the same way (30 seconds each in batches) and bake for 8 to 10 minutes. They’re perfect for dipping into cream cheese frosting or caramel sauce.

Serving, Storage & Reheating

These warm sweet snacks are best enjoyed fresh from the oven — ideally while they’re still slightly warm and the cinnamon sugar is a little crispy on top.

Serve them on their own, or alongside a dipping sauce: cream cheese frosting, salted caramel, or even Nutella all work wonderfully. They also make a gorgeous centerpiece for a snack board alongside fruit and hot apple cider.

If you actually have leftovers (rare in my house), store them in an airtight container or zip-lock bag at room temperature for up to 2 days. After that, the texture starts to get a bit dense. For longer storage, wrap them individually in plastic wrap and freeze for up to 1 month — they reheat beautifully.

To reheat, pop them in a 325°F oven for about 5 to 7 minutes until warmed through and slightly crisp again. The microwave works in a pinch — 20 to 30 seconds — but the oven keeps the texture so much better. If they’ve been in the freezer, thaw at room temperature for 30 minutes before reheating.

No-Waste Kitchen Magic

Got leftover dough? Roll it into small balls, boil briefly, and bake as mini pretzel bites — they take about 8 to 10 minutes and are adorable with a cream cheese dipping sauce.

Day-old pretzels that have gone a little tough? Slice them in half and toast them cut-side down in a pan with a tiny bit of butter. They crisp right up and taste like a cinnamon sugar crouton — incredible on top of vanilla ice cream or a bowl of oatmeal.

Any extra cinnamon sugar mixture can be stored in a jar and used to top your morning toast, stir into oatmeal, or shake over buttered popcorn for a sweet movie-night snack. Don’t let it go to waste — it’s basically magic dust.

If you made too much egg wash, scramble it into eggs the next morning or use it to brush on store-bought crescent rolls before baking. Zero waste, full flavor.

Cinnamon Sugar Soft Pretzels FAQs

Homemade Sweet Pretzels Cozy Closing

I really hope these Cinnamon Sugar Soft Pretzels bring a little warmth and sweetness to your kitchen — whether you’re baking them for a crowd, a quiet weekend at home, or just because you deserve something cozy today. (Spoiler: you always do.)

I’d love to see your spin on these Cinnamon Sugar Soft Pretzels! Drop a comment below or tag me with your photos — I genuinely love seeing how you make the recipe your own. These Cinnamon Sugar Soft Pretzels are so easy to tweak and customize; I bet you’ve already got a fun variation in mind!

Happy baking, friend.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something warm and sweet with the people you love (and maybe sneaking one off the cooling rack before anyone notices).