Cinnamon Sugar Soft Pretzels

It is Monday. Do you know what that means?
Today is the kick-off of Soft Pretzel Week!
And what better way to get started than a sweet surprise? Namely, cinnamon sugar soft pretzels.
These babies are delicious. I could tell just from the scent of the dough that these were going to be great, with a little spice from the cinnamon and just enough sweetness.


Cinnamon Sugar Soft Pretzels

Yield: 8 pretzels

Cinnamon Sugar Soft Pretzels


  • 3 tablespoon granulated sugar
  • 1 tablespoon active dry yeast (just over 1 packet)
  • 1 1/2 cups warm water
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 3 tablespoons cinnamon
  • 1/4 cup extra virgin olive oil, plus extra for brushing and the pan
  • 10 cups water
  • 2/3 cup baking soda


  1. Combine the 1 1/2 cups of water, 1 tablespoon of sugar and yeast in the bowl of a stand mixer. Once the yeast is foamy (approximately 3-5 minutes), add the flour, 2 teaspoons of salt, 1 tablespoon of cinnamon and the 1/4 cup of olive oil. Using the dough hook attachment, knead 5-6 minutes, or until the dough forms a smooth ball that pulls away from the sides of the bowl.
  2. Savvy Tip: If you don’t have a stand mixer, you can knead the dough by hand on a floured surface!
  3. Transfer the dough to a well-greased bowl and cover loosely with plastic wrap. Allow to rise until doubled in size (about 1 hour).
  4. Preheat the oven to 450F. Grease a cookie sheet and set aside.
  5. In a large stockpot, bring the rest of the water and baking soda to a boil.
  6. Meanwhile, divide the dough into 8 pieces. Roll each piece into a 3/4″-thick long rope, curve into a U-shape, then cross the ends over to create the traditional pretzel shape.
  7. Boil each pretzel for 30 seconds. Use a slotted spatula to transfer the pretzel to the greased cookie sheet.
  8. Mix the remaining cinnamon and sugar together in a small bowl. Brush each pretzel with olive oil and sprinkle with the cinnamon mixture.
  9. Bake at 450F for 13-16 minutes, or until the surface is browned and starts to crackle. Immediately transfer to a cooling rack, and allow to cool at least partially before serving.

Make Ahead and Storage

Coming up on Soft Pretzel Week:

  • A savory pretzel recipe
  • Brain Food 101: Why you need to boil the pretzels before baking
  • Brain Food 101: The best way to freeze soft pretzels

Tell me: what else do you want to see on soft pretzel week? A step-by-step tutorial? Another recipe? A dipping sauce recipe? Tell me!


    • Julie @savvyeats says

      Any special flavor requests? Cheesy, spicy, oil & vinegar mixture? OR: chocolate, cream cheese icing, other?

  1. says


    gimme that step by step tutorial! and I’d looove a dip recipe to go along with them.

    and a traditional pretzel recipe!

    any idea what the nutrition stats are on these babies? that’s the only thing that would make me hesitant to make them.

    because I’m pretty sure I’d NEVER. stop. eating. them. ;)

  2. says

    remember when i was recently asking you about the promise to recreate everyones favorite spicy cheese bread? i have an idea – SPICY CHEESE PRETZELS!

  3. Anna S says

    I baked these at 450 and checked them at 10 minutes. They were completely burned! Insides are still raw though. I think I’ll try them again some other time at 400 degrees. The dough sure smelled good!

    • Julie @savvyeats says

      Oh no!! I’ve made many batches of soft pretzels, and never had that problem before… maybe your oven runs a little hot? Or mine runs a little cool… the oven in our old apartment (where I last made these) was very, very old.

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