Why You’ll Adore This Homemade Pretzel Recipe!

These homemade cinnamon sugar soft pretzels aren’t just a treat; they’re an experience. Here’s why this recipe will quickly become a cherished favorite:

• Authentic Pretzel Taste and Texture: The real magic behind that distinctive pretzel flavor and delightfully chewy exterior lies in a simple yet effective technique: boiling the shaped pretzels in a baking soda solution before baking. While traditional bakeries often use lye (a strong alkaline solution), which can be hazardous for home use, a baking soda bath effectively replicates the desired Maillard reaction. This reaction is what gives the pretzels their beautiful deep brown crust and unique savory-sweet depth.
• Baked to Golden Perfection: After their quick dip in the baking soda solution, these pretzels are baked until they achieve a gorgeous golden-brown hue and a perfectly set texture. As soon as they emerge from the oven, still warm and inviting, they’re brushed generously with melted butter. This not only adds a rich flavor but also creates the ideal surface for the sparkling cinnamon sugar to adhere to, enveloping each pretzel in a sweet, aromatic embrace.
• Incredibly Versatile for Any Craving: While this recipe focuses on the sweet delight of cinnamon sugar, the base pretzel dough is wonderfully adaptable. Feeling a savory snack? Skip the cinnamon sugar topping. Instead, sprinkle them with coarse sea salt for a classic savory pretzel, garlic powder for an aromatic twist, or simply enjoy them warm with just a brush of butter. This versatility makes them perfect for any time of day or any preference.
• Freshness You Can Taste: There’s no substitute for a freshly baked pretzel. The aroma filling your home alone is worth the effort! These pretzels are at their absolute best when enjoyed warm, straight from the oven, offering a softness and chewiness that store-bought versions simply can’t match.
• Fun and Rewarding to Make: Don’t let the idea of working with yeast deter you! The process of making these pretzels, from kneading the dough to shaping each one, is incredibly satisfying. It’s a fantastic baking project for a weekend afternoon, and even kids can enjoy helping with the shaping (and, of course, the eating!).

Essential Ingredients for Your Homemade Pretzels

Gathering your ingredients and ensuring they are at the correct temperature is key to baking success. Here’s a detailed look at what you’ll need for these delicious cinnamon sugar soft pretzels and their accompanying cream cheese dip.

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For the Pretzel Dough:

• All-Purpose Flour: This recipe has been meticulously tested and perfected using standard all-purpose flour. Its protein content provides the perfect balance of chewiness and softness. While I haven’t specifically tested gluten-free flour, results may vary significantly due to differences in gluten structure. If you attempt a gluten-free version, be aware that the dough’s elasticity and texture will likely differ.
• Kosher Salt: Essential for flavor, balancing the sweetness and enhancing the overall taste of the pretzel.
• Light Brown Sugar: Adds a subtle sweetness and tenderness to the dough.
• Yeast: Active dry yeast is typically used. Always, always check the expiration date on your yeast package! Expired yeast will not activate properly, leading to a dough that won’t rise, and ultimately, flat, dense pretzels. Ensure your milk and water are lukewarm (around 105-115°F or 40-46°C) to properly activate the yeast without killing it.
• Lukewarm Water: Crucial for hydrating and activating the yeast.
• Unsalted Butter (Room Temperature): Adds richness and tenderness to the dough. Using room temperature butter allows it to incorporate smoothly into the mixture.
• Whole Milk (Lukewarm): Whole milk, with its higher fat content, contributes to a richer, softer dough compared to skimmed milk. Ensure it’s lukewarm to work with the yeast.
• Egg Yolk (for Egg Wash): A simple egg wash (one egg yolk whisked with a tablespoon of water) creates a beautiful golden sheen on your baked pretzels and helps the cinnamon sugar stick better.

For the Baking Soda Bath:

• Baking Soda: This is the secret ingredient for that iconic pretzel crust and flavor. It will be added to boiling water, not directly to the dough. The alkaline solution promotes the Maillard reaction, yielding the characteristic pretzel taste and color.

For the Cinnamon Sugar Coating:

• Granulated Sugar: The base for your sweet topping.
• Ground Cinnamon: Provides the warm, aromatic spice that defines these sweet pretzels.
• Melted Unsalted Butter: Brushed onto the warm pretzels, it acts as the perfect adhesive for the cinnamon sugar, creating a delicious, buttery crust.

For the Sweet Cream Cheese Dip:

• Cream Cheese (Room Temperature): The foundation of our luscious dip. Ensure it’s softened to prevent lumps.
• Unsalted Butter (Room Temperature): Adds richness and a smooth texture to the dip.
• Confectioners’ Sugar (Powdered Sugar): Sweetens the dip and gives it a silky-smooth consistency.
• Heavy Cream: Thins the dip slightly and enhances its creamy texture.
• Vanilla Extract: A touch of vanilla elevates the sweetness and adds a comforting aroma.

Important Note on Ingredient Temperatures: For best results with any yeast-based dough, and especially with the cream cheese dip, ensure all refrigerated ingredients (milk, butter, cream cheese, egg) are at room temperature unless otherwise specified. This helps them combine evenly and activates the yeast effectively.

Crafting Your Homemade Cinnamon Sugar Soft Pretzels

Follow these detailed steps to create perfectly soft, chewy, and sweet pretzels that will impress everyone!

Step 1: Activate the Yeast. In a medium bowl, gently whisk together the lukewarm milk, 1 tablespoon of sugar, and the yeast. The sugar acts as food for the yeast, helping it to activate. Let this mixture sit undisturbed for about 5-10 minutes. You’ll know your yeast is active and healthy when the mixture becomes visibly foamy and bubbly on top – this indicates the yeast is alive and ready to make your dough rise beautifully.

Step 2: Combine Dry Ingredients. In the bowl of a stand mixer, fitted with the dough hook attachment, add the remaining sugar, all-purpose flour, kosher salt, and the room temperature butter. Mix these ingredients on low speed for about 1-2 minutes until they are just combined and the butter is incorporated into the flour, resembling coarse crumbs. This preliminary mix helps distribute the flavors evenly.

Step 3: Mix and Knead the Dough. Pour the activated yeast mixture (from Step 1) and the lukewarm water into the flour mixture in the stand mixer. Beat on low speed for approximately 5-7 minutes. The dough will start off looking shaggy but will gradually come together. You’re aiming for a soft, slightly sticky dough that pulls away from the sides of the bowl but still feels tacky to the touch. It should be smooth and elastic. If it’s too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.

Step 4: First Rise. Once your dough is perfectly kneaded, remove it from the stand mixer bowl. Lightly oil a clean large bowl with a baking spray or a little neutral oil. Place the dough ball into the oiled bowl, turning it once to coat all sides lightly with oil. This prevents it from sticking. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has visibly doubled in size. A warm oven (turned off) or a sunny spot on your counter works well.

Step 5: Divide the Dough. Once the dough has doubled, gently deflate it by punching it down with your fist. This releases the air built up during fermentation. Turn the dough out onto a lightly floured surface. For uniform pretzels, it’s best to use a kitchen scale to divide the dough into 12 equal pieces, each weighing approximately 81 grams. This ensures even baking.

Step 6: Shape the Pretzels. Take one piece of dough and roll it into a long rope, about 20 inches (50 cm) in length. Try to keep the thickness as consistent as possible across the entire rope. Next, shape the rope into a U. Take the two ends, cross them over each other twice to create a twist. Then, bring the twisted ends down towards the bottom curve of the U shape.

Step 7: Seal the Shape. Firmly pinch the twisted ends onto the bottom curve of the pretzel to secure the classic pretzel shape. Repeat this shaping process with the remaining 11 dough pieces. Precision here helps maintain the pretzel’s integrity during boiling and baking.

Step 8: Second Rise and Prepare for Bath. Place all shaped pretzels onto two baking sheets lined with parchment paper. Cover them loosely with plastic wrap or a clean towel and let them rest for another 20-30 minutes. During this time, they will undergo a second, shorter rise, becoming slightly puffy. While they are rising, preheat your oven to 375°F (190°C). Concurrently, fill a large saucepan with about 8-10 cups of water and place it over medium-high heat on the stove, bringing it to a rolling boil.

Step 9: The Baking Soda Bath. Once the pretzels are puffy and the water is boiling, add the baking soda to the boiling water. Be cautious as it will fizz up. Carefully, using a slotted spoon or spatula, drop 1-2 pretzels into the boiling solution (depending on the size of your saucepan, avoid overcrowding). Let each pretzel boil for precisely 40 seconds on each side. This quick bath is critical for developing the classic pretzel crust and flavor. After 40 seconds, remove the pretzels and place them back on the parchment-lined baking sheets, leaving some space between each.

Step 10: Egg Wash and Bake. In a small bowl, whisk together one egg yolk with a tablespoon of water to create your egg wash. Lightly brush the top and sides of each boiled pretzel with this egg wash. The egg wash will contribute to a beautiful golden-brown color during baking and help the cinnamon sugar adhere. Bake the pretzels, one tray at a time, in your preheated oven for 12-14 minutes, or until they are a deep golden brown. Baking one tray at a time ensures even heat distribution and consistent results.

Once your pretzels are out of the oven, immediately brush them generously with melted butter. In a separate shallow dish, combine your granulated sugar and ground cinnamon. While the pretzels are still warm and buttery, gently toss each one in the cinnamon sugar mixture until fully coated. Serve them warm with the sweet cream cheese dip!

How to Make the Sweet Cream Cheese Dip

No cinnamon sugar soft pretzel is complete without a decadent dip! This sweet cream cheese dip is the perfect creamy accompaniment.

• Whip the Bases: In a medium bowl, combine the room temperature cream cheese and softened unsalted butter. Using an electric whisk (or a stand mixer with a paddle attachment), whip them together on medium speed for 2 minutes until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
• Add Sweetness and Flavor: Gradually add the confectioners’ sugar (powdered sugar) to the whipped cream cheese and butter, mixing on low speed until fully incorporated. Then, pour in the heavy cream and vanilla extract. Continue mixing until the dip is smooth, creamy, and lump-free. Avoid overmixing once the sugar is in to prevent it from becoming too thin.
• Serve Chilled or Room Temperature: This dip can be served immediately at room temperature for a softer consistency, or chilled in the refrigerator for at least 30 minutes for a firmer, more set dip. Give it a quick stir before serving.

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