Chewy soft pretzels coated in cinnamon sugar with cream cheese dip
Cinnamon Sugar Soft Pretzels
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Servings
8
8 pretzels
Difficulty
Medium
Cost
Budget
$
Cinnamon Sugar Soft Pretzels
Chewy soft pretzels coated in cinnamon sugar with cream cheese dip
★4.7(13)
Warm, chewy soft pretzels with a golden crust, coated in butter and cinnamon sugar, served with a sweet cream cheese dipping sauce. Mall food court nostalgia.
60m
Prep Time
15m
Cook Time
75m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These homemade cinnamon sugar pretzels rival Auntie Anne's—a quick boiling soda bath gives them that signature chewy crust, and a cinnamon sugar coating makes them irresistible.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2.75 cups all-purpose flour
- 1 packet instant yeast
- 1/4 cup baking soda (for the water bath)
- 1/2 cup granulated sugar mixed with 1 tbsp cinnamon
- 4 tbsp butter, melted
- 4 oz cream cheese, softened (for dipping sauce)
Instructions
- 1
Mix flour, yeast, 1 tbsp sugar, and 1 tsp salt. Add 1 cup warm water and 2 tbsp melted butter. Knead 5 minutes. Let rise 40 minutes.
- 2
Divide dough into 8 pieces. Roll each into a 20-inch rope and shape into a pretzel twist.
- 3
Bring 6 cups water with 1/4 cup baking soda to a boil. Dip each pretzel for 30 seconds. Place on a greased sheet.
- 4
Bake at 425°F for 12-14 minutes until deep golden brown.
- 5
Brush hot pretzels with melted butter and toss in cinnamon sugar. Serve with cream cheese dip (cream cheese beaten with powdered sugar and vanilla).
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cream cheese dipCaramel sauce or Nutella
Both are popular dipping options
Instant yeastActive dry yeast (proof in warm water first)
Let it foam 5 minutes before adding to flour
Tips & Storage
Pro Tips
The baking soda bath is essential—don't skip it or the pretzels won't have the right texture or color.
Shape the pretzels quickly and don't overwork the dough or they'll shrink during baking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten the same day. Store at room temperature in a sealed bag up to 1 day.
Reheating
Warm in a 350°F oven for 5 minutes, then re-brush with butter and cinnamon sugar.
Nutrition Facts
Per serving (20mg) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates10g
Fat42g
Fiber380mg
Sugar1g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why do my pretzels taste bready?
- The baking soda bath may have been too short. A full 30-second dip is needed for pretzel flavor.
- Can I make savory pretzels too?
- Yes—skip the cinnamon sugar and brush with butter and coarse salt instead.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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