Cinnamon Sugar Pretzels

5 from 12 votes

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.

Prep Time1

Cook Time12

Total Time1 12

Course: Appetizer/Snack, Dessert

Cuisine: American

Servings: pretzel bites

Author: Brianna May

Equipment

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*

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.

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