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!
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
- 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.
Equipment you'll need to get started
- 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
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).
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.
Cinnamon Sugar Soft Pretzels FAQ
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.
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 Soft Pretzels with Macerated Strawberries
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."
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