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    Home » Bread Recipes

    April 13, 2022 Bread Recipes

    Cinnamon Sugar Soft Pretzels with Macerated Strawberries

    Jump to Recipe

    My love for soft pretzels runs deep, and it's even better when they can be a sweet treat! These Cinnamon Sugar Soft Pretzels with Macerated Strawberries combine the absolute best flavors. Fluffy, soft pretzels coated in sweet and crunch cinnamon sugar, paired with a sweet and juicy macerated berry dip. Hopefully you'll love them as much as I do!

    A cinnamon sugar soft pretzel on a piece of parchment paper.

    As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!

    Ingredients for cinnamon sugar soft pretzels in small bowls on a table.

    Ingredients you'll need

    • Almond milk: traditionally you start soft pretzels with water (to activate the yeast), but we'll be using almond milk to add a little extra flavor!
    • Dark brown sugar: you can use light brown sugar as well.
    • All-purpose flour: I highly recommend weighing your flour to get a precise measurement.
    • Unsalted butter: to help the pretzels develop a nice "crusty" exterior. You'll also use some to brush the pretzels before tossing them in the cinnamon sugar.
    • Vanilla extract: since they're sweet, this is a nice addition. Did you know you can make your own homemade vanilla extract?
    • Baking soda: you'll combine this with water to boil the pretzels and start the cooking process
    • Granulated sugar and cinnamon: that cinnamon sugar coating! You'll also use some granulated sugar to make the macerated strawberries
    • Strawberries: you'll want a small dice so they're small enough to eat with a bit of pretzel, but it doesn't need to be a compote, or jam.
    • A few pantry staples including salt and active dry yeast.
    The dough ball in a bowl to rise.
    The dough after it has risen and doubled in size in the bowl.
    A triangular section of dough before it's rolled into a pretzel.

    Equipment you'll need

    • KitchenAid Stand Mixer from Amazon: you can also make these with a handheld blender or mixing / kneading by hand
    • Nicewell Kitchen Scale from Amazon: for measuring your flour
    • Dutch Baby from Great Jones: for boiling the pretzels with the baking soda
    • Nordic Ware Sheet Pans from Amazon
    • Silpat Mats from Amazon: you can also use parchment paper
    • Cooling Racks from Amazon
    A U-shape formed with the rope of dough.
    Folding the ends of the dough rope down and across each other like a heart.
    Twisting the ends of the dough rope and pushing down at the bottom of the U to make the pretzel shape.

    Shaping your pretzels

    Shaping pretzels is easy, but you can also get creative here! To make a standard pretzel shape, roll your dough to approximately 18-24 inches long. Create a U shape, then cross the ends over each other (as if you're making a heart). Twist the two ends and use your thumbs to push into the bottom of the U. You can push quite hard here - this is what will help your pretzels keep their shape. Remember: they do not have to be perfect! Some of them may be larger or smaller, or slightly irregular shaped. Part of the beauty of pretzels is when they're a little irregular, so don't worry if they aren't all the same.

    Also, if you want your pretzels to be fluffier or puffier, let the dough rise longer. If you want the pretzels to be a bit thinner and more of a traditional pretzel shape, you don't need to let it rise as long.

    If you want to get creative with the shaping, you can always make a twist, a braid, a knot, or anything you want to try! Just remember if the dough is thicker (like a knot, where the dough is more so in a ball), it may need to bake for a longer time).

    Diced strawberries with sugar sprinkled on top in a bowl.
    Strawberries mixed with sugar in a small bowl.
    Making Macerated Strawberries

    Macerating is the process of soaking berries in sugar to release the juices. It makes a delicious, syrupy liquid (plus the berries themselves) that is fantastic in nearly any dessert. It can also be used to top ice cream or simply served with whipped cream.

    Here, we've paired the macerated berries with Cinnamon Sugar Soft Pretzels as a nice and light "dip," if you will.

    I recommend a small dice for the berries as you want them to be small enough to eat with a bite of pretzel. You'll then sprinkle them with sugar and let them sit for at least 45 minutes, stirring occasionally.

    6 soft pretzels on a baking sheet ready to bake.
    Brushing melted butter on a baked soft pretzel.
    Sprinkling a baked pretzel in a bowl of cinnamon sugar.
    Frequently Asked Questions

    How should I store cinnamon sugar pretzels?

    They're of course best eaten fresh, but you can store them in a paper bag or an unsealed plastic bag at room temperature. You want to leave the bag open so you're not trapping too much moisture in there.

    You can also freeze them in a freezer-safe plastic bag. To reheat, pop them in the microwave for approximately 1 minute until they're soft and warm again.

    Can I use a different kind of milk?

    Yes, this would work with any kind of milk (non-dairy or regular), so feel free to try different options!

    Do I need to make the macerated strawberries?

    They're optional, but I think it's a nice add to eat with the pretzels!

    How should I store the macerated strawberries?

    You can store these in a container in the fridge for 3-4 days.

    A soft pretzel next to a bowl of macerated strawberries.
    Cinnamon Sugar Soft Pretzels on a sheet of parchment paper.

    Below is my recipe for Cinnamon Sugar Soft Pretzels with Macerated Strawberries. I hope you love it! Leave a comment and let me know what you think!

    Cinnamon Sugar Pretzels with Macerated Strawberries.

    Cinnamon Sugar Soft Pretzels with Macerated Strawberries

    A delicious recipe for a tasty treat! Plus, the berries add a nice hint of summertime!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Rise Time 1 hr
    Total Time 1 hr 25 mins
    Course Dessert, Snack
    Cuisine American, German
    Servings 8 pretzels

    Ingredients
      

    For the pretzels

    • 1 ½ cups almond milk slightly warmed
    • 1 Tablespoon dark brown sugar
    • 2 teaspoons kosher salt
    • 2 ¼ teaspoons active dry yeast
    • 22 ounces all-purpose flour about 4 ½ cups
    • 1 teaspoon vanilla extract
    • 4 Tablespoons unsalted butter melted
    • 10 cups water
    • ⅔ cup baking soda

    For the topping

    • 4 Tablespoons unsalted butter melted
    • ¾ cup granulated sugar
    • 2 teaspoons cinnamon

    For the macerated berries

    • 1 ½ cups strawberries small diced
    • 2 Tablespoons granulated sugar

    Instructions
     

    • Heat almond milk in the microwave for 30-60 seconds until slightly warmed. Combine the almond milk, brown sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast on top and let it sit for 5 minutes, or until it begins to foam.
    • Add the flour, melted butter, and vanilla extract and mix on low until well combined. Increase speed to medium and continue to knead until the dough is smooth and wrapped around the dough hook, 4-5 minutes. If your dough is sticky, add an additional 1-2 Tablespoons flour.
    • Oil a large bowl, form the dough into a ball, and transfer into the bowl. Cover with plastic wrap and let rise for 1 hour, or until doubled in size.
    • While the dough rises, make the macerated berries. Dice your strawberries and combine with sugar in a small bowl. Let sit for at least 45 minutes, stirring occassionally.
    • Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
    • Turn the dough out onto a smooth, dry work surface. Divide into 8 equal pieces. Roll each piece into an 18-24 inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the prepared baking sheet.
    • Place the pretzels in the boiling water, one at a time, for 30 seconds each. Use a slotted spoon or spatula to remove from the water and return to the baking sheet.
    • Bake until golden brown, approximately 12-14 minutes. Transfer to a cooling rack and let cool until they're comfortable to handle.
    • Combine granulated sugar and cinnamon in a wide-rimmed bowl. Brush the pretzels with melted butter, then coat with the cinnamon sugar mixutre. Serve with the macerated berries as a side "dip."
    Keyword cinnamon sugar, pretzel, soft pretzel
    Tried this recipe?Let us know how it was!

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    Hi, I'm Jess! I'm a food photographer, videographer and recipe developer based in Chicago. I focus on keeping the kitchen real, simple, and dairy-free.

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