Description
These Cinnamon Sugar Soft Pretzels are a delightful treat featuring a tender, chewy dough boiled in baking soda water for that classic pretzel texture and golden crust. They are coated with a cinnamon sugar blend and served with a rich and creamy cream cheese frosting dip, making them perfect for a sweet snack or dessert that’s easy to make at home.
Ingredients
Scale
Pretzels
- 3 ½ cups bread flour (can substitute with all-purpose flour)
- 2 tablespoons granulated sugar
- 1 tablespoon non-diastatic malt powder (optional)
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter, room temperature
- 1 ¼ cups whole milk
- 2 tablespoons baking soda (for boiling)
Topping
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Prepare Dough: Using a stand mixer equipped with a dough hook, combine bread flour, sugar, malt powder (if using), instant yeast, kosher salt, milk, and room temperature butter. Mix on low speed until the dough forms a smooth, slightly sticky ball, about 5-10 minutes. Adjust milk or flour as needed to achieve proper consistency.
- First Rise: Cover the dough and set it in a warm spot to rise for 1 hour. The dough will rise only minimally.
- Shape Pretzels: Turn the risen dough onto an unfloured work surface and fold it a couple of times gently to deflate. Divide into 12 equal pieces (about 65 grams each). Roll each piece into a ½ inch thick, 15-inch long rope. Form a large U shape, twist the ends twice, then fold the twisted ends down to the bottom to create the classic pretzel shape. Use a bit of water to help seal the ends if needed.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Boil Pretzels: Bring a large pot of water to a rolling boil and add 2 tablespoons of baking soda. Boil each pretzel for about 30 seconds on each side (work in batches of about 3). Removing them immediately thereafter to the baking sheet.
- Bake Pretzels: Bake the boiled pretzels at 350°F for 25-30 minutes, or until golden brown and cooked through.
- Apply Cinnamon Sugar Coating: In a bowl, mix granulated sugar and ground cinnamon. Brush warm pretzels with melted butter, then coat them evenly in the cinnamon sugar mixture.
- Make Cream Cheese Frosting: Using a hand mixer or stand mixer with paddle attachment, beat together room temperature cream cheese and butter until smooth. Gradually add powdered sugar and mix on low speed until combined. Add vanilla extract and heavy cream, then beat until the frosting is smooth and creamy.
- Serve: Serve warm cinnamon sugar soft pretzels with cream cheese frosting dip for an irresistible combination.
Notes
- For best flavor and texture, eat the cinnamon sugar pretzels right out of the oven while warm. If left to cool, the cinnamon sugar coating can become slightly melty.
- For a cleaner presentation, allow pretzels to cool completely before tossing in the cinnamon sugar mixture to prevent stickiness.
- Soft pretzels are best eaten the same day but can be stored covered at room temperature for 2-3 days.
- To maintain freshness, store pretzels plain, then apply butter and cinnamon sugar just before serving.
Nutrition
- Serving Size: 1 pretzel with frosting
- Calories: 320
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
