Best Cinnamon Pretzels Recipes

CINNAMON SUGAR PRETZELS

Steps:

• Toss 4 cups pretzel snaps with 6 tablespoons melted butter and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup sugar mixed with 1 teaspoon cinnamon.

CINNAMON PRETZELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir milk and honey together in a bowl; let sit for 5 minutes.
• Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft. Knead dough on a lightly floured surface for about 3 minutes. Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces.
• Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape. Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels. Arrange coated pretzels on the prepared baking sheet.
• Bake in the preheated oven until pretzels are golden brown, about 8 minutes.
• Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.

CINNAMON-SUGAR PRETZELS

Steps:

• Preheat the oven to 300Fº.
• In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
• In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
• Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
• Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
• Place baked pretzels onto a baking sheet that has been lined with wax paper.
• Spread pretzels out as evenly as you can, to allow them to cool before serving.
• Store pretzels in an airtight container.

CINNAMON-RAISIN SOFT PRETZELS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope., In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400° for 15 minutes or until golden brown. , Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm.

KIDS CAN MAKE: HEALTHY CINNAMON-RAISIN SOFT PRETZELS

Steps:

• Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
• Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
• Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel.
• Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
• Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
• Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray.
• Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
• Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter.
• Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).

CINNAMON BAKED PRETZELS

Steps:

• Preheat oven to 400°. In a small microwave-safe bowl, combine cinnamon-sugar, butter and nutmeg. Microwave, uncovered, on high 30-45 seconds or until butter is melted; brush over pretzels. Transfer to an ungreased baking sheet., Bake 3-4 minutes or until heated through. Serve with preserves.

CINNAMON RAISIN SOFT PRETZELS

Steps:

• In large bowl, dissolve yeast in warm water, stir in brown sugar and salt -- add cake flour and stir well.
• add enough all purpose flour to form a soft dough.
• stir in raisins, turn onto floured surface.
• knead till smooth -- about 6-8 minutes.
• place in a greased bowl, turn to grease top.
• cover and let rise at least 40 minutes --
• punch dough down.divide into 14 balls.
• roll each ball into a 15" long rope.
• dissolve baking soda in hot water --
• dip each rope in baking soda water and drain on paper towels.
• form into pretzel shapes, place on greased sheets.
• bake at 400* for 15 minutes --
• combine 3/4 cup sugar and 1 tsp ground cinnamon, brush pretzels with the three tablespoons of butter and dip in cinnamon sugar mixture.

CINNAMON-SUGAR PRETZELS

Steps:

• 1. Preheat the oven to 300ºF.
• 2. In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
• 3. In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
• 4. Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
• 5. Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
• 6. Place baked pretzels onto a baking sheet that has been lined with wax paper.
• 7. Spread pretzels out as evenly as you can, to allow them to cool before serving.
• 8. Store pretzels in an airtight container.

FLUFFY PRETZELS WITH CINNAMON SUGAR

Steps:

• First preheat the oven to 200C/180 fan/Gas Mark 6. Then line a baking tray with greaseproof paper and lightly oil it.
• Dissolve the yeast and in a jug of water and mix well. Add the sugar and salt and mix until it comes together. When the dough bounces back when you poke it wth a finger it's ready to knead.
• Tip the dough onto a lightly floured surface and knead for 10 minutes. Use the heel of your hand to flatten and stretch the dough before folding it back on itself ( and repeating.)
• Shape the dough into a neat ball, cover and place into a lightly oiled bowl, cover with lightly oiled clingfilm and leave to rest for 45 minutes or until it has doubled in size. Push the dough and then divide into equal pieces.
• Roll each piece out into a long sausage shape, approximately 35cm long. Arrange the length of the dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don't worry if they are not perfect, really any shape will do!
• Place your pretzels on the lightly oiled baking tray. Cover with clingfilm and leave for another fifteen minutes. Remove the clingfilm and bake for 15 minutes or until golden brown and sound slightly hollow if you tap them on the bottom.
• Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with melted butter and sprinkle cinnamon sugar on the top.

CINNAMON SUGAR SOFT PRETZELS

Steps:

• MAKE THE PRETZELS: In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part). Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place. Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats. Divide the dough into 8 equal parts. Roll each part into a rope about 24 to 26 inches long and form into a pretzel shape (follow the photos in the post to see how to shape the pretzels). In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes. Bake 12 to 15 minutes, or until golden brown. Move the pretzels to a cooling rack. ADD THE COATING: When ready to serve, dip in butter and cinnamon/sugar. Combine the sugar and cinnamon in a bowl. Dip the pretzels into the melted butter and then into the sugar mixture. These pretzels are best served the same day.

CINNAMON SUGAR PRETZELS

Steps:

• Begin by pouring the pretzels into a large bowl.
• When I made the recipe, I combined the cinnamon and sugar with the olive oil as the original recipe suggested.
• Only problem was -- when I cut down the amount of oil, I ended up with globs of cinnamon/sugar/oil. Gross.
• After enough stirring, I was able to make this work; but I have different recommendations for you. First, drizzle the olive oil over the pretzels and stir to coat.
• Then, mix together the cinnamon and sugar.
• Sprinkle this mixture over the lightly-oiled pretzels.
• Bake the pretzels at 300 degrees for 30-40 minutes; stir every 10 minutes.
• Allow the pretzels to cool, and then serve.

CINNAMON PRETZELS

Steps:

• 1. *OVEN directions: In a large roasting pan, stir together vegetable oil, sugar and cinnamon. Add the pretzels; toss well to coat with cinnamon-sugar. Bake, uncovered, in a 300 degree oven for 30 minutes, stirring twice. Spread on waxed paper to cool. Store in an airtight container. Makes 12 cups
• 2. **MICROWAVE directions: In a very large bowl, stir together vegetable oil, sugar and cinnamon. Add pretzels; toss well to coat with cinnamon-sugar. Place half of the pretzel mixture in a large microwave safe bowl. Microwave on 100% power (high) for 3 minutes, stirring every minute. Spread on waxed paper to cool. Repeat with the remaining pretzel mixture.
• 3. In making this for the first time today. It says to mix the oil, sugar and cinnamon in the bowl or baking pan first..I suggest drizzling it onto it in layers over the pretzels. Keep in mind this has oil in it..so it wants to flow to the bottom of the pan or bowl...just keep stirring with a rubber spatula. Some will still be at the bottom once you have microwaved them or baked them in the oven...stir before spreading them out on waxed paper..and then what liquid is left in the pan or bowl..drizzle over warm pretzels. Once they cool completely..the mixture will adhere to the pretzel. Also, don't double the recipe to put on the pretzels, at first I thought maybe I needed more of the liquid as I was preparing them to go into the microwave..nope, this is plenty!! As for drizzling the melted chocolate..I added this..only because I love chocolate coated pretzels, if you don't want too, then leave them as is. When doing this..be sure to let the chocolate set up well before placing them in a airtight container. Spread them out as much as you can on the waxed paper let them dry..it really is a nice little bonus on this little treat. Some of the chocolate wants to break off when you pick them up off the waxed paper, but just stick it in the bag or tin you store them in..trust me it will get eaten!!! ENJOY..

AUNTIE ANNIE'S CINNAMON PRETZELS

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bather with 2 c warm water and 2 T baking sda. Stir often. After dough has risen,pinch off bits of dough and roll into a long rope, about 1/2" or less thick, and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 45 oven for about 10 minutes or until golden. Brush with melted butter and enjoy. Toppings: coarse salt or, for Auntie Anne's famous Cinnamon Sugar, melt a stick of butter in a a shallow bowl big enough to fit the entire pretzel and mix cinnamon and sugar in another bowl. Dip the pretzel into the butter, coating both sides generously, then dip again into the cinnamon mixture.