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How to Make Cinnamon Sugar Pretzels

Instructions For Use With:


Additional Equipment

  • Electric Mixer with Dough Hook

  • Plastic Wrap

  • Kitchen Towels

  • Rolling Pin

  • Stock Pot

  • Large Slotted Spoon or Spider

  • Baking Sheet

  • Baking Mat

  • Pastry Brush

Included Ingredients

  • Soft Pretzel Baking Mix

  • Malt Powder

  • Baking Yeast

  • Cinnamon Sugar Blend

Additional Ingredients

  • Water

  • 1/4 Cup (59 ml) Baking Soda

  • Oil or Cooking Spray

  • Flour for Dusting Surfaces

  • 4 Tablespoons (59 ml) Cold Butter, Cubed

  • 1 Tablespoon Butter (15 ml), Melted

  • 1 Teaspoon (5 ml) Sugar

Let's Get Started
Step-by-Step Instructions


Start off by proofing your yeast.

In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.


In the bowl of an electric mixer, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture and mix with your hands until a shaggy dough forms.


Using the dough hook attachment mix on medium for 8 minutes (if you don’t have an electric mixer, knead by hand). Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.


Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.


Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.


Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.


When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.


Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.


Place pretzels on a baking sheet lined with a baking mat. Bake 12 minutes until pretzels are a deep golden brown.


Remove from oven. Brush pretzels with melted butter. Sprinkle cinnamon sugar blend over each pretzel, and enjoy!

Eat. Share with the world, and try something new.

Everything Bagel and Cream Cheese Making Kit box on concrete