Cinnamon Sugar Soft Pretzels Recipe

Cinnamon sugar soft pretzels on a blue dish.

5 from 1 vote

Cinnamon Sugar Soft Pretzels Recipe

Soft, warm, and coated in cinnamon sugar, these Cinnamon Sugar Soft Pretzels come straight from the oven with a tender crumb and light glaze that melts into each swirl.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: large pretzels

Calories: 301kcal

Author: Andrea

Equipment

Ingredients

Pretzel

2 cups all-purpose flour
2 tsp sugar
3/4 cup water warm
1 tsp dry active yeast
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

Egg Wash

1 egg lightly beaten

Cinnamon Sugar Coating

1 tablespoon butter melted and barely warm
2 Tbsp sugar
1 tsp ground cinnamon

Frosting/Glaze

1 cup powdered sugar
1 tbsp butter melted
2-3 tbsp milk
1/4 teaspoon vanilla extract

Instructions

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), line one baking sheet with parchment paper or a Silpat mat, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow it to dissolve for 2–3 minutes. Add sugar and vanilla, and mix for 15 seconds. With the mixer on low speed, add in the salt and cinnamon, then add the flour a half cup at a time. When all of the flour has been added, switch to the dough hook attachment (or place the dough onto a lightly floured surface and knead for 4 minutes), and mix on low for 4 minutes or until the dough is smooth and elastic.
Divide the pretzel dough into 6 equal-size pieces. Roll each ball into a long rope, about 18–22 inches in length. If the dough is tacky, slightly wet hands help prevent sticking and make shaping easier. Take the ends of the “rope” and bring them together to form a circle. Twist the ends together once and bring them down to the bottom of the circle to create a pretzel shape. Press the ends into the dough so that they will stick. Place onto prepared baking sheets.
Using a pastry brush, coat each pretzel with egg wash and place on a baking sheet.
Place the baking sheet into the oven and bake for 12–15 minutes, turning halfway through for even baking. Remove from the oven and allow to cool on the pan for 2–3 minutes before sprinkling the cinnamon sugar mixture over the top.
To make the frosting/glaze, combine all the ingredients in a small bowl and whisk until combined. Add more milk to reach the desired consistency. Drizzle over the top with a spoon or a pastry bag fitted with a small circular tip.

Notes

-For a healthier option, use whole wheat flour in place of all-purpose flour.

To STORE Soft Cinnamon Pretzel, let them cool completely before transferring to an airtight container. They’ll stay soft at room temperature for 2–3 days. For longer storage, FREEZE them unglazed by individually wrapping each one in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.

To REHEAT, wrap a pretzel in a damp paper towel and microwave until warm, or place them in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 5–10 minutes, or 15–20 minutes if frozen. The oven helps restore their texture best.Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), line one baking sheet with parchment paper or a Silpat mat, and set aside.

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