Imagine biting into a warm, pillowy pretzel, coated in a sweet and fragrant blanket of cinnamon sugar. Tired of overpriced bakery treats? With this recipe for Easy Cinnamon Sugar Soft Pretzels, you can create that delightful experience right in your own kitchen, and it’s surprisingly simple! We’ll guide you through each step, ensuring pretzel perfection in every bite.
Gathering Your Pretzel-Making Essentials
Before we dive into the deliciousness, let’s make sure you have all the right ingredients ready to go. Trust me, having everything measured and organized makes the process so much smoother!
For the Dough:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
For the Boiling Water Bath:
- 8 cups water
- ¼ cup baking soda
For the Cinnamon Sugar Coating:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Step-by-Step: From Dough to Deliciousness
Alright, let’s get started! Don’t be intimidated; I promise, even if you’re new to baking, you can totally nail this. We’ll take it one step at a time.
Part 1: Making the Dough
- In a large bowl (or the bowl of your stand mixer), combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy. This means your yeast is active and ready to go! If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh batch.
- Add the salt and melted butter to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a dough forms.
- If using a stand mixer, knead with the dough hook for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. I like to put mine near a sunny window!
Part 2: Shaping and Boiling the Pretzels
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into approximately 12 equal pieces.
- Roll each piece of dough into a long rope, about 20-24 inches long. Shape the rope into a pretzel shape. You can either make the classic pretzel shape or form them into little bites like PRETZEL BITES!
- In a large pot, bring the 8 cups of water to a boil. Carefully add the baking soda. Be careful, it will bubble up!
- Gently drop each pretzel into the boiling water, one or two at a time, for 30 seconds per side. This step is crucial for that chewy pretzel texture!
- Remove the pretzels from the water with a slotted spoon and place them on the prepared baking sheet.
Part 3: Baking and Coating in Cinnamon Sugar Heaven
- Bake the pretzels for 12-15 minutes, or until golden brown. Keep a close eye on them; ovens vary!
- While the pretzels are baking, melt the butter for the cinnamon sugar coating. In a separate bowl, combine the sugar and cinnamon.
- As soon as the pretzels come out of the oven, brush them generously with the melted butter. Then, immediately dip each pretzel into the cinnamon sugar mixture, making sure they’re fully coated. You might need to gently press the sugar onto them.
- Serve warm and enjoy your homemade Easy Cinnamon Sugar Soft Pretzels!
The Secret’s in the Yeast (And a Few Other Things)
Okay, let’s talk about the nitty-gritty. Here are a few tips and tricks to ensure your pretzels are absolutely perfect:
- Yeast is Key: As I mentioned earlier, make sure your yeast is fresh! If it doesn’t foam when you combine it with warm water and sugar, it’s time for a new packet. Don’t waste your time with inactive yeast!
- Water Temperature: The water should be warm, but not too hot. Think baby bottle temperature. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate.
- Kneading is Important: Don’t skimp on the kneading! It develops the gluten in the flour, which gives the pretzels their chewy texture.
- The Boiling Bath: Don’t skip the baking soda bath! This is what gives pretzels their characteristic flavor and texture. The baking soda changes the pH of the dough, which helps it to brown and become chewy.
- Don’t Overbake: Overbaked pretzels are dry and hard. Keep a close eye on them and remove them from the oven as soon as they’re golden brown.
Variations to Spice Things Up (If You’re Feeling Adventurous!)
While cinnamon sugar is a classic, feel free to experiment and put your own spin on these pretzels. Here are a few ideas:
- Chocolate Drizzle: Drizzle melted chocolate over the cinnamon sugar-coated pretzels for an extra decadent treat.
- Nutella Swirl: Before baking, swirl a little Nutella into the dough for a hazelnut-chocolate twist.
- Savory Pretzels: Omit the cinnamon sugar and brush the pretzels with melted butter and sprinkle with coarse salt, garlic powder, or everything bagel seasoning for a savory version.
- Cinnamon Roll Inspired: For a truly decadent experience, after baking, top these Easy Cinnamon Sugar Soft Pretzels with a cream cheese frosting similar to what you would use on a CINNAMON ROLL CUPCAKE!
Serving Suggestions for the Ultimate Treat
These Easy Cinnamon Sugar Soft Pretzels are fantastic on their own, but here are a few ideas for taking them to the next level:
- Dessert Board: Add them to a dessert board with other sweet treats like cookies, brownies, and fruit.
- Game Day Snack: Serve them as a sweet and salty snack during game day.
- Party Appetizer: These are always a crowd-pleaser at parties!
- Warm Dessert with Ice Cream: Slightly warm the pretzel bites and serve with a scoop of vanilla ice cream.
Comparing Sweet Treats: Where do Pretzels Fit?
Let’s be honest, there are so many delicious dessert options out there. But what makes these pretzels special? They offer a unique combination of textures – soft and chewy on the inside, slightly crispy on the outside – and flavors – sweet, cinnamon-y, and a hint of salt. They’re also incredibly versatile. For another cinnamon-filled recipe, be sure to check out the Cinnamon Apple Bread. If you are a cheesecake fanatic, give the CHURRO CHEESECAKE a try! Also, for a Thanksgiving treat, make sure you try the PUMPKIN CINNAMON ROLL.
Troubleshooting: When Things Go a Little Sideways
Even with the best recipes, things can sometimes go wrong. Here are a few common issues and how to fix them:
- Pretzels are too hard: You may have overbaked them. Try reducing the baking time slightly next time.
- Pretzels are too soft: You may not have baked them long enough. Try increasing the baking time slightly.
- Pretzels are not browning: Make sure your oven is preheated to the correct temperature. You can also try brushing the pretzels with an egg wash before baking.
- Dough is not rising: Your yeast may be inactive. Make sure your yeast is fresh and that the water is the correct temperature.
Storing Your Precious Pretzels (If There Are Any Left!)
These Easy Cinnamon Sugar Soft Pretzels are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, simply warm them in the oven for a few minutes. They might lose a bit of their initial softness, but they’ll still be delicious! You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. When you’re ready to eat them, thaw them at room temperature and then warm them in the oven.
Ready to Bake Up a Batch of Happiness?
So there you have it! A complete guide to making Easy Cinnamon Sugar Soft Pretzels at home. Trust me, once you try this recipe, you’ll be hooked! The aroma alone is enough to make you feel warm and cozy. Gather your ingredients, put on some music, and get ready to enjoy the satisfaction of creating something truly delicious. These pretzels are perfect for a weekend treat, a special occasion, or just because you deserve it. Happy baking, my friend!
Why is the baking soda bath important for making pretzels?
The baking soda bath gives pretzels their characteristic flavor and texture. The baking soda changes the pH of the dough, which helps it to brown and become chewy.
What’s the best way to ensure my yeast is active and ready to use?
Combine the warm water and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes. If it foams, your yeast is active. If it doesn’t, it’s likely old and needs to be replaced.
How do I store leftover cinnamon sugar pretzels?
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven for a few minutes. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag. Thaw at room temperature before reheating.
What can I do if my pretzels are not browning in the oven?
Make sure your oven is preheated to the correct temperature. You can also try brushing the pretzels with an egg wash before baking to promote browning.
Cinnamon Sugar Pretzel Bites
Equipment
- Large bowl
- Stand mixer (optional)
- Dough hook (if using stand mixer)
- Measuring cups and spoons
- Whisk
- Large pot
- Slotted spoon
- Baking Sheet
- Parchment paper
- Small bowls
- pastry brush
- Plastic Wrap
Ingredients
- 1 ½ cups warm water 105-115°F
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons 1 packet
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
- 8 cups water
- ¼ cup baking soda
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- In a large bowl (or the bowl of your stand mixer), combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy.
- Add the salt and melted butter to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a dough forms.
- If using a stand mixer, knead with the dough hook for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into approximately 12 equal pieces.
- Roll each piece of dough into a long rope, about 20-24 inches long. Shape the rope into pretzel bites.
- In a large pot, bring the 8 cups of water to a boil. Carefully add the baking soda.
- Gently drop each pretzel bite into the boiling water, one or two at a time, for 30 seconds per side.
- Remove the pretzel bites from the water with a slotted spoon and place them on the prepared baking sheet.
- Bake the pretzel bites for 12-15 minutes, or until golden brown.
- While the pretzel bites are baking, melt the butter for the cinnamon sugar coating. In a separate bowl, combine the sugar and cinnamon.
- As soon as the pretzel bites come out of the oven, brush them generously with the melted butter.
- Immediately dip each pretzel bite into the cinnamon sugar mixture, making sure they’re fully coated. You might need to gently press the sugar onto them.
- Serve warm and enjoy!