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 donโ€™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 3/4โ€ณ-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!