Homemade Cinnamon Sugar Pretzels

These cinnamon sugar soft pretzels bring all the nostalgia of mall food court treats right into your kitchen, but they're so much better than anything you can buy. The combination of chewy, tender pretzel dough with sweet cinnamon sugar coating and creamy frosting dip creates the perfect dessert that feels both comforting and special. What makes these extra wonderful is how the warm pretzel contrasts with the cool, tangy cream cheese frosting.

The first time I made these, my kitchen smelled like a bakery and my family couldn't stop talking about how they tasted just like the fancy pretzel places, only better. Now they're my go-to treat when I want something that feels indulgent but isn't too complicated to make on a weekend afternoon.

Ingredients with Selection Tips

• Bread flour (4 cups): This gives the pretzels their perfect chewy texture, though all-purpose flour works if you add 2-3 extra tablespoons
• Instant yeast (2 teaspoons): Choose instant over active dry since you don't need to bloom it first, making the process simpler
• Whole milk (1 1/3 cups): The fat content keeps the pretzels tender and adds richness that you can taste
• Non-diastatic malt powder (1 tablespoon, optional): This creates that authentic pretzel flavor and shiny crust, worth finding if you can
• Baking soda (2 tablespoons for boiling): Essential for that characteristic pretzel texture and golden color
• Ground cinnamon (2 teaspoons) and granulated sugar (1/2 cup): Use fresh cinnamon for the best flavor punch

Detailed Step-by-Step Instructions

Mix the dough to perfection:

In the bowl of your stand mixer fitted with the dough hook, combine 4 cups bread flour, 1 1/3 cups whole milk, 2 tablespoons sugar, 2 teaspoons instant yeast, 2 teaspoons salt, 3 tablespoons softened butter, and 1 tablespoon malt powder if using. Start mixing on the lowest speed to bring the ingredients together without creating a flour cloud. Let the mixer work for 5-10 minutes until you have a smooth, cohesive dough that pulls away from the sides of the bowl. The dough should feel slightly sticky but not wet - if it's too dry and won't come together, add milk one tablespoon at a time. If it's too sticky to handle, add flour one tablespoon at a time.

Let the dough rise properly:

Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and place in a warm spot in your kitchen. Let it rise for exactly 1 hour - it won't double in size like bread dough, but it should look slightly puffed and feel softer to the touch. While it rises, this is a perfect time to prepare your workspace and get your boiling setup ready.

Shape your pretzels with confidence:

Turn the risen dough onto a clean work surface - you shouldn't need flour since the dough isn't too sticky. Gently fold it 2-3 times to deflate slightly, then divide into 12 equal pieces using a kitchen scale if you have one (about 65 grams each for medium pretzels). Working with one piece at a time, roll each into a rope that's about 1/2 inch thick and 15 inches long, using even pressure and working from the center outward.

Master the classic pretzel twist:

Take your dough rope and form it into a large U shape on your work surface. Cross the two ends over each other twice to create a twisted section, then fold the twisted ends down toward the bottom of the U and press firmly to attach them to the curved part. This creates the classic pretzel shape. If the ends won't stick, brush the attachment points with a tiny bit of water and press again. Repeat with all 12 pieces, placing shaped pretzels on a parchment-lined baking sheet as you go.

Prepare for the crucial boiling step:

Fill a large, non-reactive pot (stainless steel works perfectly) with water and bring to a rolling boil over high heat. Add 2 tablespoons of baking soda - it will bubble up dramatically, so add it slowly and stir to dissolve. Preheat your oven to 350°F and line a fresh baking sheet with parchment paper. The boiling step is absolutely essential - it's what gives pretzels their distinctive chewy texture and golden color.

Boil each pretzel carefully:

Working with 2-3 pretzels at a time, gently lower them into the boiling baking soda water using a slotted spoon. Boil for exactly 45 seconds on the first side, then flip carefully with the slotted spoon and boil for another 45 seconds. The pretzels will puff up and look slightly different - this is exactly what you want. Transfer immediately to your prepared baking sheet, leaving space between each pretzel.

Bake to golden perfection:

Place the boiled pretzels in your preheated 350°F oven and bake for 25-30 minutes, until they're a beautiful golden brown color. They should sound hollow when tapped on the bottom and feel firm to the touch. While they bake, melt 4 tablespoons of butter and mix together 1/2 cup sugar with 2 teaspoons cinnamon in a shallow bowl.

Add the finishing touches:

As soon as the pretzels come out of the oven, brush each one generously with melted butter while they're still warm. Then roll each buttered pretzel in the cinnamon sugar mixture, making sure to coat all surfaces. The butter helps the cinnamon sugar stick and creates an amazing flavor combination.

Pin it

These pretzels remind me of weekend trips to the mall when I was younger, when getting a warm pretzel felt like such a special treat. Now I can make them whenever the craving hits, and they're so much better than anything from a chain store. The dough comes together easily, and there's something really satisfying about shaping each pretzel by hand.

The magic really happens during the boiling step. I know it seems like an extra hassle, but it's absolutely worth it. The few seconds in the baking soda water transforms ordinary bread dough into something with that distinctive pretzel chew and creates the perfect surface for browning in the oven. Without this step, you'd just have cinnamon sugar bread rolls.

What I love most about these pretzels is how customizable they are. Sometimes I make them exactly as written, other times I experiment with different spice blends or dipping sauces. The cream cheese frosting dip is incredible, but they're also amazing with salted caramel sauce or even just eaten plain while they're still warm from the oven.

The texture of these pretzels is absolutely perfect - chewy and substantial without being tough or dense. The cinnamon sugar coating adds just the right amount of sweetness without being overwhelming, and every bite has that perfect balance of tender pretzel and sweet, spiced coating that makes them completely addictive.

Making these has become a fun weekend activity in my house. The kids love helping shape the pretzels, and everyone enjoys the anticipation of waiting for them to come out of the oven. There's something special about homemade pretzels that just can't be replicated by store-bought versions.

Storage is pretty straightforward, though they're definitely best fresh. If I'm making them for a party, I sometimes bake them ahead and store them plain, then warm them slightly and add the butter and cinnamon sugar right before serving. This keeps the coating from getting too sticky or melting off.

Chef Tips and Secrets

• For extra flavor depth, brown the butter before brushing it on the pretzels - the nutty taste pairs beautifully with cinnamon
• Make sure your baking soda water stays at a rolling boil throughout the process, or the pretzels won't develop the right texture
• If you want perfectly uniform pretzels, weigh each piece of dough rather than just eyeballing the divisions

These cinnamon sugar soft pretzels prove that some of the best treats are the ones you make yourself. They combine all the nostalgia and comfort of mall pretzels with the satisfaction of creating something amazing in your own kitchen. Every time I pull a batch from the oven, I'm reminded that the best recipes are often the ones that bring back happy memories while creating new ones.

Frequently Asked Questions

→ Can I make these pretzels without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take about 10-12 minutes of kneading to get a smooth dough.

→ Why do I need to boil the pretzels before baking?

Boiling in baking soda water gives pretzels their signature chewy texture and golden brown color. Don't skip this step!

→ How long do these pretzels stay fresh?

They're best eaten the same day but will keep covered at room temperature for 2-3 days. Store plain and add toppings before serving.

→ Can I freeze the pretzel dough?

Yes, you can freeze shaped pretzels before boiling. Thaw completely, then boil and bake as directed.

→ What if I don't have bread flour?

All-purpose flour works fine as a substitute. Your pretzels will be slightly less chewy but still delicious.

→ Can I make the cream cheese dip ahead of time?

Absolutely! The dip can be made up to 3 days ahead and stored covered in the refrigerator. Let it come to room temperature before serving.