Sweet Soft Pretzels with Cinnamon Sugar Recipe - Fun Appetizer Idea & Easy Fall Dessert All in One!
Who doesn’t love sweet soft pretzels? They’re that perfect combo of soft, chewy, buttery goodness with just the right touch of cinnamon sugar that hits all the right spots. Honestly, once you make these at home, you'll totally forget those mall food court pretzels (no offense, food court). Seriously, why spend cash on mall snacks when you can whip up these easy to make comfort foods that taste a million times better?
These pretzels come out with a soft inside and a delightfully chewy crust, thanks to that magic baking soda bath. (More on that in a sec.) Paired with a dreamy vanilla bean dipping sauce, these treats make a killer combo for fun appetizer ideas or a sweet snack that’s perfect for fall — yes, these are totally the easy fall snack recipes you didn’t know you needed.
FYI, that baking soda bath isn’t just for show. It’s the secret to the classic pretzel chew and that iconic flavor you crave. Sure, you could skip it, but IMO, you’d be missing out on the real deal. Wanna switch it up? Go for it! Use the base dough and toss on your fave toppings — whether it’s salty pretzel salt, cheesy goodness, or cinnamon sugar like here. The possibilities for pastries to make at home and fun foods to make at home are endless.
Got leftovers? Don’t sweat it! These bad boys freeze like a dream. Just bake them, skip the butter and cinnamon sugar until reheating, then toast them up and add toppings fresh. Boom — instant deliciousness.
So, ready to make some irresistible snacks for munchies or things to make for dessert? Let’s get baking and turn your kitchen into the coziest spot for homemade goodies!
Ingredients:
- Pretzel Dough:
- 360 g warm milk (not hot, just cozy)
- 7 g instant dry yeast
- 50 g granulated sugar
- 1½ tsp coarse sea salt
- 30 g unsalted butter, melted
- 530 g all-purpose flour
- Pretzel Bath:
- 60 g baking soda
- 1400 ml water
- Cinnamon Sugar Coating:
- 90 g unsalted butter, melted
- 300 g granulated sugar
- 15 g ground cinnamon
- Vanilla Bean Dip:
- 115 g cream cheese, softened
- 180 g powdered sugar
- 1 tsp vanilla bean paste
- 15–30 g milk
- ⅛ tsp fine sea salt
Instructions:
- Make the Dough
In the bowl of a stand mixer (use the dough hook), combine warm milk, yeast, and 1 tbsp of sugar. Stir gently and let sit for 10 minutes — it should get foamy on top.
Add the remaining sugar, salt, and melted butter. Stir to mix. Add the flour and mix on low until a shaggy dough forms (about 2–3 minutes).
Turn mixer to medium and knead for 10 more minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm area for 45–60 minutes, until it’s doubled in size. (You can also let it rise overnight in the fridge.) - Shape the Pretzels
Line two baking trays with silicone baking mats (parchment works, too — just grease it up). Set aside.
Turn the dough out onto a floured surface. Weigh it and divide evenly into 12 pieces. Keep the unused dough covered.
Roll each dough piece into a rope about 20–22 inches long. Form a U-shape, cross the ends, twist them once, and press the tips down to form a pretzel shape.
Place shaped pretzels on the trays. Let rest uncovered for 20 minutes, then pop trays into the fridge for 10–15 minutes.
Preheat oven to 400°F (205°C) while you prep the water bath. - Baking Soda Bath + Bake
Bring a large pot of water and baking soda to a boil.
Working one at a time, gently drop each pretzel into the simmering bath for 20–30 seconds max. (Too long = weird metallic taste.)
Lift with a slotted spatula, drain well, and place back on the baking tray.
Repeat for the whole tray, then bake for 10–12 minutes or until golden brown. While they bake, get your second tray ready and repeat the bath + bake process. - Add Cinnamon Sugar
While pretzels are still warm, brush generously with melted butter.
In a shallow bowl, mix together the sugar and cinnamon.
Dip each buttered pretzel into the cinnamon sugar, coating well. Return to the rack to cool slightly. - Whip Up the Vanilla Bean Dip
In a stand mixer with the paddle attachment, beat the cream cheese until nice and smooth (about 2 minutes).
Add powdered sugar and 1 tbsp milk. Beat until creamy and fluffy — scrape the bowl as needed.
Mix in the vanilla bean paste and salt. Add more milk, a bit at a time, until you reach your ideal dipping consistency.
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