Cinnamon Sugar Pretzel
Ingredients
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- 1 1/2 cups warm water – about 110°F
- 2 tbsp light brown sugar
- 2 1/4 tsp instant yeast
- 4 1/4 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 2 tbsp unsalted butter – melted and cooled
- 1 tsp vegetable oil
- 10 cups water
- 2/3 cup baking soda
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsp unsalted butter – melted
Instructions
1. In a large bowl, combine the warm water, light brown sugar, and instant yeast. Let stand until foamy, 5–10 minutes.
2. Add the all-purpose flour and kosher salt to the bowl, then pour in the 2 tbsp melted and cooled unsalted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface (or with a mixer) until smooth, elastic, and slightly tacky, 5–7 minutes.
3. Grease a large clean bowl with the vegetable oil. Place the dough inside, cover, and let rise in a warm spot until doubled in size, 45–60 minutes.
4. Preheat the oven to 450°F. Line two baking sheets with parchment. In a wide pot, bring the 10 cups water to a gentle simmer, then carefully stir in the baking soda until dissolved. Keep at a bare simmer.
5. Turn the risen dough out and divide into 8 equal pieces. Roll each piece into a 24-inch rope. Form a U, cross the ends twice, then fold the twisted ends down to the base to make a classic pretzel shape, pressing to adhere.
6. Using a slotted spatula, lower 1–2 pretzels at a time into the simmering baking soda bath for 20–30 seconds, until slightly puffed. Lift, drain well, and arrange on the prepared sheets, spacing apart.
7. Bake until deep golden brown, 10–12 minutes. Rotate pans once for even color if needed.
8. While pretzels bake, mix the granulated sugar and ground cinnamon in a wide shallow bowl.
9. While hot, brush pretzels all over with the 4 tbsp melted unsalted butter, then toss each pretzel in the cinnamon sugar to coat evenly. Serve warm.
Cinnamon Sugar Pretzel marries the deep, malty chew of a soft pretzel with the cozy sweetness of a cinnamon sugar coating. The exterior bakes to a glossy, bronzed crust thanks to an alkaline dip, while the inside stays tender and slightly springy. A final brush of butter helps the cinnamon sugar cling to every curve, giving each bite a warm spice aroma and a satisfying, sandy crunch.
Rooted in the German tradition of lye-dipped Laugenbrezeln, the sweet cinnamon sugar variation blossomed in the United States, especially in mall bakeries, fairs, and stadiums. As soft pretzels spread beyond beer halls, buttery coatings and dessert-leaning toppings became popular, with cinnamon sugar emerging as a late–20th-century favorite. Today it’s a nostalgic handheld treat that blends Old World technique with American snack-shop flair.