Get ready to meet your new favorite treat—Cinnamon Sugar Pretzels! These soft, bite-sized pretzels are coated in a buttery cinnamon-sugar topping that’s hard to resist. Perfect for holidays, game days, or just a cozy night in, these cinnamon sugar pretzels are a crowd-pleaser and easy to make from scratch.
I love the dessert recipes that come with holiday season! One of my favorites to make on Christmas morning is Cream Cheese Frosting Cinnamon Rolls. They are gooey, soft, and buttery.
Another fun treat to make for the holidays is Rice Krispie Peanut Butter Balls. Invite the little ones to help you make them and create sweet memories!
Table of Contents
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples you likely already have on hand.
- Kid-Friendly: Perfect for little helpers to get involved in coating pretzels with cinnamon sugar.
- Versatile Snack: Great for snacking, gift-giving, or as a party treat.
- Delicious Hot or Cold: Enjoy them fresh out of the oven or let them cool—either way, they’re addictive!
Ingredients & Substitutions
- Bread Flour: Bread flour provides a chewier texture that’s perfect for pretzels. If you don’t have bread flour, you can substitute with all-purpose flour, but the pretzels may be slightly less chewy.
- Brown Sugar: Adds a touch of sweetness to the dough and helps activate the yeast. Light brown sugar is preferred, but dark brown sugar can be used for a slightly richer flavor.
- Active Dry Yeast: Essential for helping the dough rise. If you have instant yeast, you can use it in the same quantity—just skip the initial proofing step, as instant yeast doesn’t need to be dissolved in water first.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Avocado Oil: Adds richness and keeps the dough soft. You can substitute with olive oil or melted coconut oil if preferred. Avocado oil has a neutral taste, but other oils may add a slight flavor.
- Warm Water: Helps activate the yeast. The water should be warm (around 110°F/43°C) but not hot, as overly hot water can kill the yeast.
- Baking Soda (for Baking Soda Bath): This is essential for the traditional pretzel texture and golden color. It gives the pretzels their chewy bite and helps with browning. Avoid skipping this step, as it’s key to achieving that classic pretzel look and feel.
- Salted Butter: This melted butter coats the pretzel bites, helping the cinnamon sugar adhere. If you prefer unsalted butter, you can use it and add a pinch of salt to the cinnamon sugar mixture.
- Granulated Sugar: Used in the cinnamon sugar coating for a sweet, crunchy exterior. You could swap in coconut sugar for a different flavor, though the color and taste may be slightly different.
- Cinnamon: Adds that classic warm spice to the coating. Feel free to adjust the amount based on your preference. You could also mix in a pinch of nutmeg or pumpkin pie spice for extra warmth.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cinnamon Sugar Pretzels
Quick Overview
- Make dough.
- Knead.
- Form & cut dough.
- Prep baking soda bath.
- Bake.
- Brush with butter.
- Coat with cinnamon sugar.
Step by Step Instructions
Quick Tip From Bri
When rolling the dough into ropes, start from the center and gently press outward with your hands for an even thickness.
- Make the Dough: In the bowl of a stand mixer, whisk together the flour, brown sugar, yeast, and salt until evenly combined. Attach the dough hook to your mixer. Pour in the oil and mix on low speed until the oil is well distributed in the flour mixture. With the mixer still on low, gradually add the warm water, a little at a time, allowing it to incorporate fully. Continue mixing until the ingredients come together and form a rough, shaggy dough ball.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for about 5 minutes. You’ll know it’s ready when the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. Turn off the mixer and remove the dough hook. Leave the dough in the mixing bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 30 minutes or until slightly puffed.
- Form into Ropes: After the dough has risen, punch it down gently. Place it on a clean work surface. Using a knife or dough scraper, divide the dough into 8 equal portions. Take one piece and roll it with your hands into a rope about 3/4 inch thick. Repeat with the remaining pieces.
- Cut into Bite-Sized Pieces: Using a sharp knife or a dough cutter, cut each rope into small pieces, about 1 inch in length, to create bite-sized pretzels. Place these pieces on a baking sheet lined with parchment paper.
Quick Tip From Bri
Make sure your oven is fully preheated before baking. This high temperature helps the pretzel bites bake up golden and crisp on the outside while staying soft inside.
- Prepare Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot, bring 6 cups of water to a gentle boil over medium-high heat. Add the baking soda to the water and stir until it dissolves. Working in small batches, gently drop several pretzel bites into the boiling water. Let them boil for 20-30 seconds to help them develop a chewy texture and golden color. Use a slotted spoon to remove the bites and return them to the parchment-lined baking sheet.
- Bake the Pretzel Bites: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the pretzel bites are golden brown on the outside.
- Brush with Butter: While the pretzel bites are still warm from the oven, brush each piece generously with melted butter to help the cinnamon sugar coating stick.
- Coat with Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon until well combined. Place a few buttered pretzel bites at a time into the cinnamon sugar mixture and toss until fully coated. Repeat with the remaining bites. Serve with cream cheese frosting if desired.
Recipe Serving Suggestions
I would pair this yummy treat with a tasty drink! Here are some ideas:
- Chai Tea Latte: This is a Starbucks copycat recipe and the perfect pick me up.
- Instant Pot Hot Chocolate: The perfect festive drink.
- Iced White Chocolate Mocha: This drink is creamy, loaded with white chocolate, and only requires a few ingredients.
Expert Tips
- Use Bread Flour for a Chewy Texture: Bread flour has a higher protein content than all-purpose flour, giving these pretzels a wonderfully chewy texture. While all-purpose flour works, using bread flour will make a noticeable difference in the bite.
- Knead the Dough: Increase the mixer speed to medium and knead for about 5 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Don’t Skip the Baking Soda Bath: The baking soda bath is key for creating the classic pretzel texture and color. It gives the pretzels a chewy exterior and deep golden color, so don’t skip it! Just be careful not to leave the pretzel bites in the bath too long, or they may develop a metallic taste.
- Brush with Butter While Warm: To ensure the cinnamon sugar coating sticks perfectly, brush each pretzel bite with melted butter as soon as it comes out of the oven.
- Serve with Cream Cheese Frosting: Take these pretzels to the next level by serving them with a side of cream cheese frosting for dipping. It’s a great complement to the cinnamon sugar and makes them feel extra indulgent.
Additions & Variations
- Nutty Coating: Mix finely chopped nuts like pecans, almonds, or walnuts into the cinnamon sugar for a bit of crunch.
- Chocolate Drizzle: Melt some chocolate (dark, milk, or white) and drizzle it over the cinnamon sugar-coated pretzels. This adds an extra layer of sweetness and makes them look beautiful! Let the chocolate set before serving for a perfect presentation.
- Pumpkin Spice Twist: Swap out the cinnamon for pumpkin spice in the sugar coating for a seasonal twist. This warm blend of spices pairs perfectly with the buttery pretzels, giving them a cozy, fall-inspired flavor.
- Holiday Pretzels with Sprinkles: For a festive touch, mix in holiday-themed sprinkles with the cinnamon sugar. This is a great option for gifting or serving at parties during holiday gatherings.
More Dessert Recipes
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Cinnamon Sugar Pretzels
Get ready to meet your new favorite treat—Cinnamon Sugar Pretzels! These soft, bite-sized pretzels are coated in a buttery cinnamon-sugar topping that’s hard to resist. Perfect for holidays, game days, or just a cozy night in, these cinnamon sugar pretzels are a crowd-pleaser and easy to make from scratch.
Ingredients
Pretzels
- 4 cups (520) bread flour*
- 2 Tablespoons brown sugar
- 2 1/4 teaspoons (1 1/4-ounce) packet active dry yeast*
- 1 teaspoon Morton kosher salt*
- 2 Tablespoons avocado oil
- 1 1/3 cups warm water
- 6 cups water
- 1/2 cup baking soda
Cinnamon Sugar Topping
- 4 Tablespoons (57 g) salted butter
- 2/3 cup (133 g) granulated sugar
- 3-4 teaspoons cinnamon
- cream cheese frosting, optional*
Instructions
- Make the Dough: In the bowl of a stand mixer, whisk together the flour, brown sugar, yeast, and salt until evenly combined. Attach the dough hook to your mixer. Pour in the oil and mix on low speed until the oil is well distributed in the flour mixture. With the mixer still on low, gradually add the warm water, a little at a time, allowing it to incorporate fully. Continue mixing until the ingredients come together and form a rough, shaggy dough ball.4 cups (520) bread flour*, 2 Tablespoons brown sugar, 2 1/4 teaspoons (1 1/4-ounce) packet active dry yeast*, 1 teaspoon Morton kosher salt*, 2 Tablespoons avocado oil, 1 1/3 cups warm water
- Knead the Dough: Increase the mixer speed to medium and knead the dough for about 5 minutes. You’ll know it’s ready when the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. Turn off the mixer and remove the dough hook. Leave the dough in the mixing bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 30 minutes or until slightly puffed.
- Form into Ropes: After the dough has risen, punch it down gently. Place it on a clean work surface. Using a knife or dough scraper, divide the dough into 8 equal portions. Take one piece and roll it with your hands into a rope about 3/4 inch thick. Repeat with the remaining pieces.
- Cut into Bite-Sized Pieces: Using a sharp knife or a dough cutter, cut each rope into small pieces, about 1 inch in length, to create bite-sized pretzels. Place these pieces on a baking sheet lined with parchment paper.
- Prepare Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot, bring 6 cups of water to a gentle boil over medium-high heat. Add the baking soda to the water and stir until it dissolves. Working in small batches, gently drop several pretzel bites into the boiling water. Let them boil for 20-30 seconds to help them develop a chewy texture and golden color. Use a slotted spoon to remove the bites and return them to the parchment-lined baking sheet.6 cups water, 1/2 cup baking soda
- Bake the Pretzel Bites: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the pretzel bites are golden brown on the outside.
- Brush with Butter: While the pretzel bites are still warm from the oven, brush each piece generously with melted butter to help the cinnamon sugar coating stick.4 Tablespoons (57 g) salted butter
- Coat with Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon until well combined. Place a few buttered pretzel bites at a time into the cinnamon sugar mixture and toss until fully coated. Repeat with the remaining bites. Serve with cream cheese frosting if desired.2/3 cup (133 g) granulated sugar, 3-4 teaspoons cinnamon, cream cheese frosting, optional*
Did you make this recipe? Leave a comment below!
Notes
- Bread Flour: Bread flour provides a chewier texture that’s perfect for pretzels. If you don’t have bread flour, you can substitute with all-purpose flour, but the pretzels may be slightly less chewy.
- Active Dry Yeast: Essential for helping the dough rise. If you have instant yeast, you can use it in the same quantity—just skip the initial proofing step, as instant yeast doesn’t need to be dissolved in water first.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cream Cheese Frosting: You will need 4 ounces full-fat cream cheese, softened, 2 Tablespoons (28 g) unsalted butter (softened), 1 cup (113 g) powdered sugar, and 1 teaspoon vanilla extract. In a medium bowl, add the softened cream cheese and butter. Microwave for about 30 seconds, then stir until smooth. If needed, heat for 15 seconds until the mixture is completely smooth. Stir in the powdered sugar and vanilla extract. Continue stirring until the glaze is smooth. If the glaze is too thick or not smooth enough, microwave in 15-second intervals.
Nutrition
Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 384mg | Fiber: 0.3g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
