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Soft Cinnamon and Sugar Pretzels recipe

Soft Cinnamon and Sugar Pretzels.

A sweet twist on the familiar pretzel,these soft and tender treats will quickly become a family favorite.

Recipe: Soft Cinnamon andSugar Pretzels

1/4 cup plus 3 tablespoons granulatedsugar – divided use
1/2 teaspoon ground cinnamon
1 (1/4-ounce) packet rapid-rising yeast
1 1/4 cups (110°F to 115°F / 45°C) warm water
4 1/2 cups plus extra for kneading all-purpose flour
3/4 cup dry NESTL ® CARNATION® Instant NonfatDry Milk
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted – divided use

  • Grease 2 large baking sheets. Combine1/4 cup granulated sugar and cinnamon in small bowl; set aside.
  • Stir yeast into warm water in small bowl.Combine flour, dry milk, remaining 3 tablespoons sugar and saltin large bowl. Add 1/2 cup butter and yeast mixture into flourmixture. Stir until blended and sticky dough is formed.
  • Place dough on lightly floured surface;knead for 6 to 8 minutes, until dough is smooth and elastic,adding additional flour as necessary. Cut into 24 pieces. Whileworking with dough, keep covered with plastic wrap. Roll eachpiece into a 16-inch long rope. To form pretzels, make a U-shapewith the rope. Holding the ends of the rope, cross them overeach other and press onto the bottom of the U and place on preparedbaking sheets. Press ends of pretzel into pretzel dough. Brushwith remaining 1/4 cup butter. Sprinkle with cinnamon-sugar mixture.Allow to rise in warm place for 15 minutes or until risen slightly.
  • Preheat oven to 375°F (190°C).
  • Bake for 18 to 20 minutes or until goldenbrown. Remove from baking sheets to wir racks. Serve warm. Storeremaining tightly covered.

    Makes 24 pretzels.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Auntie Anne's Cinnamon-Sugar Pretzels Recipe

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  • Comments

    1 Comment


    I love this recipe. Been wanting to try making pretzels for a while but all the recipes I have looked at so far look so tedious and complicated. Yours looks much better. By any chance do you have a good recommendation for a sugar glaze dip to accompany these delicious pretzels? Thank you and keep up the awesome work. I just made two batches, one to take somewhere else. They look delicious but the baking soda taste is overwhelmingly awful. Would cutting back the baking soda still allow them to be chewy?

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