Cinnamon Sugar Soft Pretzels
Easy cinnamon sugar soft pretzels paired with a decadent salted caramel dip create the perfect cozy snack.
Ingredients
For the Pretzels
- 3 ½ cups All-purpose flour Can be substituted with whole wheat flour for a healthier option.
- 2 ¼ tsp Active dry yeast Rapid-rise yeast can also be used in a pinch.
- 2 tbsp Sugar Extra sugar can be added for sweeter dough.
- 1 ½ cups Warm water Must be about 110°F (43°C) for optimal yeast activation.
- ⅓ cup Baking soda Necessary for boiling pretzels and creating that distinctive crust.
- 2 tbsp Unsalted butter, melted Salted butter can be used but adjust the sea salt accordingly.
- 2 tbsp Cinnamon Provides the signature flavor.
- ½ cup Granulated sugar Used for the cinnamon-sugar coating.
For the Salted Caramel Dip
- ⅓ cup Heavy cream Adds richness to the caramel dip.
- 1 tsp Sea salt Enhances flavors in both pretzels and caramel dip.
Instructions
Activate the Yeast
- Pour warm water into a large mixing bowl, sprinkle yeast and sugar over it, stir gently and let sit for 5 minutes until foamy.
Make the Dough
- Add flour and melted butter to the yeast mixture, stir until combined, then knead for about 8 minutes until smooth and elastic.
Let the Dough Rise
- Lightly oil a bowl, place dough inside, cover, and let rise in a warm spot for about 45 minutes until doubled in size.
Preheat the Oven
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Bring water and baking soda to a rolling boil in a large pot.
Shape the Pretzels
- Punch down dough, divide it into 8 pieces, roll each into a 20-inch rope, and twist into classic pretzel shapes.
Boil the Pretzels
- Boil each pretzel in the baking soda water for 30 seconds, flipping halfway through. Remove with a slotted spoon and place on the baking sheet.
Bake Pretzels
- Bake pretzels for 12-14 minutes until deep golden brown.
Coat with Cinnamon Sugar
- Mix cinnamon and sugar in a shallow bowl. Brush warm pretzels with melted butter and coat generously with cinnamon sugar.
Make the Salted Caramel Dip
- Melt granulated sugar over medium heat until amber, carefully add heavy cream and butter, stir until smooth, then remove from heat and stir in sea salt. Let cool slightly before serving.
Notes
Keep the water temperature balanced at around 110°F (43°C) to ensure yeast activation without killing it. Allow the dough to rise until it has fully doubled in size for the best fluffiness. Boil the pretzels for precisely 30 seconds in the baking soda solution to achieve that perfect pretzel texture.