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Cinnamon Sugar Pretzel on white parchment paper with a bowl of macerated strawberries.

Cinnamon Sugar Pretzels

Jessica Vogl
A delicious recipe for Cinnamon Sugar Pretzels - a tasty treat or dessert!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Rise Time 1 hour 30 minutes
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine American
Servings 8 pretzels

Ingredients
  

For the Dough

  • 1 ½ cups non-dairy milk* warmed
  • 1 Tablespoon dark brown sugar
  • 2 ¼ teaspoons active dry yeast
  • 22 ounces all-purpose flour about 4 ½ cups
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter melted

For Boiling

  • 10 cups water
  • cup baking soda

For Topping

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

For the Macerated Berries

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

Instructions
 

  • Combine the warmed non-dairy milk and brown sugar 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. If your yeast does not foam, that means your yeast is dead and you'll need to start again with fresh yeast.
  • Add the flour, salt, and vanilla extract. With the mixer on low speed, slowly pour in the melted butter. Increase speed to medium and continue to mix until the dough is smooth and wrapped around the dough hook, 3-4 minutes. You can also knead by hand for 3-4 minutes until the dough is soft and smooth. If your dough is sticky, add an additional 1-2 Tablespoons flour to reach your desired consistency.
  • Transfer the dough to a large, greased bowl. Cover with plastic wrap and let rise for 60-90 minutes, or until doubled in size.
  • While the dough rises, make the macerated strawberries. Dice your strawberries and combine with 2 Tablespoons granulated sugar in a small bowl. Cover and let sit for at least 45 minutes to draw out the juices, stirring occasionally.
  • Turn the dough out onto a smooth work surface. Divide into 8 equal-sized 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 once, and push them down at the bottom of the U to make your pretzel shape. Place on a parchment paper-lined baking sheet.
  • Cover the pretzels with plastic wrap, then preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. During this time, the pretzels are getting some additinoal rise time.
  • Place the pretzels in the boiling water, one by one, and boil for 20-30 seconds on each side. The pretzels should float (called "passing the float test"); if not, see notes section below. Remove the pretzels from the water using a slotted spatula and return to the baking sheet.
  • Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool.
  • While the pretzels cool, melt the 4 Tablespoons butter for the topping and mix together the granulated sugar and cinnamon in a small bowl. Brush the cooled pretzel bites with melted butter, then sprinkle with the cinnamon sugar mixture. Serve immediately with the macerated strawberries.

Notes

*This recipe can also be made using regular dairy milk. 
**This recipe can also be made without a stand mixer by mixing the dough in a large bowl with a wooden spoon. 
 
Passing the float test: When you boil the pretzels, they should float in the water. If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense (which is why they sink). 
Keyword cinnamon sugar, pretzel, soft pretzel, strawberries
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