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Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown
Warm, sweet pretzels dusted generously with cinnamon and sugar.

Cinnamon sugar pretzels

Author: Flavelo
Recipes Cakes and Desserts
The secret of a pretzel lies not in the dough, but in the bath. Before going into the oven, the dough is boiled in alkaline water (here with bicarbonate of soda). This chemical process creates that characteristic dark brown, chewy crust and unique taste, without which a pretzel would be just a shaped roll. The cinnamon sugar elevates this classic into a dessert.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 1200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large saucepan for boiling
  • Slotted spoon
  • Baking sheet

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Stir the 1 tsp sugar and yeast into the warm water. Let stand for 5-10 minutes until it froths (top becomes bubbly).

Tip: The water should be lukewarm (approx. 37-40°C). If too hot, it will kill the yeast.
2 ✓

Mix the flour and salt in a large bowl, pour in the yeast water and oil. Knead into an elastic, smooth dough (approx. 8-10 minutes kneading).

Tip: Thorough kneading develops the gluten, making the pretzel elastic so it doesn't tear during shaping.
3 ✓

Place the dough in an oiled bowl, cover, and prove in a warm place for 1 hour until doubled in size.

Tip: A draught-free, lukewarm place is best for proving.
4 ✓

Tip the dough onto the counter, divide into 8 parts. Roll each into a long, thin snake, and shape into the classic pretzel form.

Tip: Twist the ends around each other twice before folding back onto the 'belly' of the pretzel.
5 ✓

Preheat the oven to 220°C. Boil the water in the saucepan, and carefully (it foams!) add the bicarbonate of soda. Boil the pretzels one by one in the simmering water for 30 seconds on each side.

Tip: This step forms the crust. The dough will puff slightly and become slippery, this is normal.
6 ✓

Place pretzels on a baking tray lined with baking paper. Bake for 10-12 minutes until they turn a deep brown colour.

Tip: Due to the bicarbonate of soda, they brown sooner and darker than plain bread, don't be alarmed by the colour.
7 ✓

Mix the cinnamon with the granulated sugar. Thoroughly toss the still-hot pretzels in it.

Tip: If the sugar doesn't stick, brush the pretzels with a little melted butter before tossing.

Recipe FAQ

Why boil before baking?
The bicarbonate of soda water alkalises the dough surface, which accelerates browning during baking (Maillard reaction) and forms the chewy crust.

Ingredients

  • 500 g Plain flour
  • 300 ml Warm water (for the dough)
  • 7 g Dried yeast
  • 1 tsp Sugar
  • 1.5 tsp Salt
  • 2 tbsp Oil
  • 2 tbsp Bicarbonate of soda
  • 1 l Water (for boiling)
  • 2 tbsp Ground cinnamon
  • 4 tbsp Granulated sugar (for dusting)