Description
These Cinnamon Sugar Soft Pretzels are a delightful treat featuring a soft, fluffy interior and a golden crust coated with a buttery cinnamon sugar glaze. Paired with a smooth and sweet cream cheese dip, these homemade pretzels are perfect for a cozy snack or a party appetizer. The recipe guides you through making the dough from scratch, boiling for the signature pretzel texture, baking, and finishing with a sweet cinnamon sugar coating.
Ingredients
Scale
Pretzels
- 4 ¾ cups (565 grams) all purpose flour
- 1 tablespoon kosher salt
- 2 tablespoons light brown sugar
- 2 ¼ teaspoons yeast
- ½ cup (120 ml) lukewarm water
- 2 tablespoons (28 grams) unsalted butter, room temperature
- 1 cup (240 ml) whole milk, lukewarm
- 1 egg yolk (for egg wash)
- 2 tablespoons baking soda
Cream Cheese Dip
- ½ cup (110 grams) cream cheese, room temperature
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
Cinnamon Sugar Coating
- 1 cup (200 grams) granulated sugar
- 3 tablespoons ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
Instructions
- Create Yeast Mixture: In a medium bowl, combine lukewarm milk, 1 tablespoon of sugar, and yeast. Stir to combine and let it sit for 10-15 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, place the remaining sugar, flour, kosher salt, and room temperature butter. Mix briefly to combine the dry ingredients.
- Add Wet Ingredients: Pour the warm milk-yeast mixture and lukewarm water into the flour mixture. Beat at medium speed until ingredients are combined.
- Knead Dough: Continue beating at low speed with the dough hook until a soft, sticky dough forms, about 5 minutes. Transfer the dough to a lightly floured surface and shape into a smooth ball.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
- Shape Pretzels: Divide the dough into 12 equal portions (about 81 grams each). Roll each portion into a 20-inch rope. Shape into a U, twist the ends twice, then fold down and pinch to seal. Place shaped pretzels on parchment-lined trays and cover; let them rise for 20-30 minutes.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 375°F (190°C). Line two baking trays with parchment paper.
- Boil Baking Soda Water: Bring a large saucepan of water to a boil and add the baking soda.
- Boil Pretzels: Carefully drop pretzels into the boiling baking soda water, one at a time, and boil for 40 seconds on each side. Remove with a strainer or spatula and place onto the prepared trays.
- Apply Egg Wash: Whisk the egg yolk with 1 tablespoon of water in a small bowl. Brush this egg wash over each pretzel to help them brown evenly in the oven.
- Bake Pretzels: Bake for 12-14 minutes until golden brown. Remove from oven and let cool for about 5 minutes.
- Prepare Cinnamon Sugar: In a large bowl, mix together granulated sugar and ground cinnamon.
- Glaze Pretzels: Brush melted butter over each warm pretzel, then toss individually in the cinnamon sugar mixture until evenly coated.
- Make Cream Cheese Dip: Using an electric whisk, beat cream cheese and softened butter for 2 minutes until smooth. Add confectioners’ sugar, heavy cream, and vanilla extract; mix until fully combined and creamy. Serve alongside the pretzels.
Notes
- Use a kitchen scale for precise measurement of ingredients, especially when following the metric system.
- Ensure all ingredients are at room temperature before starting to mix for best results.
- European style butter such as Kerry Gold is recommended for a richer cream cheese dip.
- To store pretzels, do not apply butter glaze or cinnamon sugar until just before serving to maintain texture.
- Baked pretzels are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
Keywords: cinnamon sugar pretzels, soft pretzels, homemade pretzels, cream cheese dip, sweet pretzels, baking recipe, snack recipe