Description
These Cinnamon Sugar Soft Pretzels are a delightfully soft and fluffy treat, perfectly coated with a sweet cinnamon-sugar topping. Homemade and baked to golden perfection, they’re an irresistible snack or dessert that’s easy to prepare at home.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Boiling solution
- 1/4 cup baking soda
Topping
- 1 large egg, beaten
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Activate the yeast: In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the yeast mixture along with the melted unsalted butter. Stir the ingredients until they begin to form a dough.
- Knead and let the dough rise: Turn the dough onto a floured surface and knead it for about 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the pretzels: After the dough has risen, punch it down and divide it into portions to shape into approximately eight pretzels. Roll each piece into a rope and twist it into the classic pretzel shape.
- Boil in baking soda solution: Bring a large pot of water with 1/4 cup baking soda to a boil. Boil each pretzel for about 30 seconds one at a time, then remove them with a slotted spoon and place on a baking sheet lined with parchment paper.
- Add topping and bake: Brush each boiled pretzel with the beaten egg to give a shiny finish. Mix the 1/2 cup granulated sugar with 2 teaspoons ground cinnamon, and sprinkle this cinnamon-sugar mixture generously over the pretzels. Bake the pretzels in a preheated oven at 375°F (190°C) for 12 to 15 minutes, or until they turn golden brown and deliciously fragrant.
Notes
- Ensure the water is warm, not hot, to activate the yeast effectively, ideally between 105°F to 110°F.
- Boiling the pretzels in the baking soda solution gives them their characteristic chewy crust and soft interior.
- You can substitute unsalted butter with melted margarine if preferred.
- For a fluffier texture, do not skip the dough rising step or shorten it significantly.
- Enjoy these pretzels fresh out of the oven for the best flavor and softness.