A cinnamon sugar soft pretzels recipe: soft, chewy pretzels coated with cinnamon sugar and finished with a drizzle of coffee glaze. These warm, comforting treats are easy to make at home and perfect for sharing.
On a recent trip home I found myself delayed at Penn Station. Waiting among nearly empty rows of seats, I reached into my bag for my planner and daydreamed about snacks. A noisy, crowded stretch soon followed and, amid the bustle, the scent of something less pleasant nudged me toward the concession area. I grabbed a few cinnamon sugar pretzel bites and discovered how much I loved that warm, lightly sweet flavor. That small station snack inspired this improved homemade cinnamon sugar soft pretzel recipe.
Made with a tender, slightly chewy dough, a simple cinnamon-sugar coating, and a glossy coffee glaze, these pretzels are both nostalgic and satisfying. The method is straightforward: proof the yeast, mix and knead a soft dough, shape the pretzels, boil briefly in a baking soda bath to develop color and texture, then bake and finish with butter, cinnamon sugar, and glaze.
What you will need to make this cinnamon sugar soft pretzels recipe
Most ingredients are pantry staples. Below are the essentials and a few helpful notes so your pretzels turn out reliably:
- Digital kitchen scale (optional but recommended) — accurate measurements give consistent results. Cup measures are provided if you don’t have a scale.
- Active dry yeast — if using instant yeast, use about half the amount and watch the rise time.
- Salt and granulated sugar — for flavor and to feed the yeast.
- Warm water (100–110°F / 37–43°C) — crucial for activating the yeast without killing it.
- Bread flour and all-purpose flour — the recipe uses both for an ideal chew; you can substitute one for the other to adjust texture.
- Butter — folded into the dough and brushed on the finished pretzels for richness.
- Baking soda — added to the boiling water to give the pretzels their characteristic color and crust.
- Ground cinnamon — fresh is best for the topping.
- Strong coffee and milk — combined with powdered sugar to make a shiny coffee glaze.
- Powdered sugar — for a smooth glaze that drizzles easily.
How to make cinnamon sugar pretzels
1. Proof the yeast: Combine the yeast, a little sugar, salt, and warm water in a small bowl. Let it sit 5–10 minutes until foamy.
2. Make the dough: Cut softened butter into the combined flours until the mixture resembles coarse crumbs. Pour in the yeast mixture and stir until a dough forms. Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth.
3. First rise: Lightly oil a bowl, place the dough inside, turn to coat, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
4. Shape: Deflate the dough and divide it into 12 equal pieces. Roll each piece into an 18-inch rope, form a U, cross the ends, twist twice, fold the twisted ends back and press to seal to form a classic pretzel shape.
5. Second rise: Transfer the shaped pretzels to an oiled baking sheet and let them rest for 20 minutes while you preheat the oven to 475°F and bring a large pot of water to a boil.
6. Boil: Add baking soda and a touch of sugar to the boiling water. Working in batches, boil each pretzel 30 seconds per side until slightly puffy and shiny, then drain on a rack.
7. Bake: Place boiled pretzels on an oiled baking sheet and bake about 15 minutes, until golden brown.
8. Finish: In the last 5 minutes of baking, mix the cinnamon sugar topping (sugar, cinnamon, pinch of salt) and melt butter. When the pretzels come out of the oven, brush them with melted butter, sprinkle generously with cinnamon sugar, and drizzle coffee glaze on top. The glaze is simply strong coffee and milk whisked into powdered sugar until smooth; adjust thickness with more powdered sugar or a splash more liquid.
Serve the pretzels warm for the best texture and flavor. If you need to store them, keep plain baked pretzels (no butter, cinnamon sugar, or glaze) uncovered at room temperature for up to 12 hours. Rewarm in a 250°F oven, then finish with butter, cinnamon sugar, and glaze before serving.
Other Recipes You Will Enjoy
- New York-Style Soft Pretzels Recipe
- Oatmeal Raisin Cookies
- Apple Harvest Loaf Cake
- Churros Recipe (Spanish Doughnuts)
- Strawberry-Vanilla Swirled Ice Cream
Cinnamon Sugar Soft Pretzels Recipe
Try adding a pinch of nutmeg to the cinnamon sugar for a subtle warm note. If you prefer a vanilla glaze, substitute 1 teaspoon vanilla for the coffee and use a little more milk to reach the right consistency.
If you’d like, the dough can be mixed in a stand mixer with a dough hook instead of by hand.
30 minutes
15 minutes
1 hour 30 minutes
2 hours 15 minutes
Ingredients
Soft Pretzel Dough
- 2 ¼ teaspoons (¼ ounces; 1 envelope) active dry yeast
- ⅛ teaspoon fine grain sea salt
- 2 teaspoons (8 grams) granulated sugar
- 1 cup (8 fl. oz) warm water (100º to 110ºF)
- 1 cup (128 grams) Bread Flour
- 2 cups (256 grams) All-Purpose Flour
- 2 tablespoons salted butter, softened
- Vegetable oil, for bowl and baking sheets
- ¼ cup (72 grams) baking soda
- 1 ½ tablespoons granulated sugar
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 4 tablespoons butter
Coffee Glaze
- 2 teaspoons strong coffee
- 2 teaspoons milk
- 2/3 cup powdered sugar
Instructions
Make the Dough:
- Mix yeast, sea salt, sugar, and warm water in a small bowl. Let stand until foamy, about 5 to 10 minutes.
- Place flours into a large bowl. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly pour the yeast mixture over the flour mixture. Stir and gather the dough together. Turn onto a lightly floured surface and knead about 5 minutes until smooth.
- Brush a large bowl with oil, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.
- Cut the dough into 12 pieces. Roll each into an 18-inch rope and shape into classic pretzels. Transfer to an oiled baking sheet and let rise 20 minutes.
- Preheat the oven to 475ºF.
- Bring a large pot of water to a boil and add the baking soda and 1 ½ tablespoons granulated sugar. Boil pretzels in batches 30 seconds per side, then drain and transfer to an oiled baking sheet.
- Bake until golden brown, about 15 minutes.
Finish the Pretzels:
- In the last 5 minutes of baking, mix the cinnamon sugar (1/4 cup sugar, 2 teaspoons cinnamon, pinch of salt) and melt 4 tablespoons butter.
- Brush warm melted butter onto the hot pretzels, sprinkle generously with cinnamon sugar, and drizzle with coffee glaze. Serve immediately.
- To store plain baked pretzels (no toppings) keep uncovered at room temperature up to 12 hours. Rewarm in a 250ºF oven and finish with butter, cinnamon sugar, and glaze.
Make the Coffee Glaze:
- Mix the milk and coffee in a small bowl. Gradually stir in the powdered sugar until smooth and lump-free. Adjust thickness as needed.
Notes
Storage
Plain baked pretzels (without butter, cinnamon sugar, or glaze) keep uncovered at room temperature for up to 12 hours. Rewarm and finish just before serving.
Measuring the Flour
If you don’t use a scale, spoon flour into measuring cups and level with a knife. Do not pack the flour into the cup, which can yield a dry dough.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 541
Total Fat: 42g
Saturated Fat: 6g
Trans Fat: 1g
Unsaturated Fat: 34g
Cholesterol: 15mg
Sodium: 81mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 13g
Protein: 4g