Print

Cinnamon Sugar Soft Pretzels with Cream Cheese Dip Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

These Cinnamon Sugar Soft Pretzels are delightfully soft and fluffy, coated in a perfect blend of cinnamon and sugar, and served with a luscious cream cheese dip. This recipe guides you through making homemade pretzels from scratch, incorporating a baking soda bath for the signature chewy texture and golden crust, then finishing them off with melted butter and cinnamon sugar for an irresistible sweet twist. Perfect for a cozy snack or special treat that pairs beautifully with the creamy dip.

Ingredients

Scale

Pretzels:

  • 4 ¾ cups (565 grams) all purpose flour
  • 1 tablespoon kosher salt
  • 2 tablespoons light brown sugar
  • 2 ¼ teaspoons yeast
  • ½ cup (120 ml) lukewarm water
  • 2 tablespoons (28 grams) unsalted butter, room temperature
  • 1 cup (240 ml) whole milk, lukewarm
  • 1 egg yolk for egg wash
  • 2 tablespoons baking soda

Cream Cheese Dip:

  • ½ cup (110 grams) cream cheese, room temperature
  • 1 cup (120 grams) confectioners’ sugar
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract

Cinnamon Sugar:

  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons ground cinnamon
  • 6 tablespoons (85 grams) unsalted butter, melted

Instructions

  1. Activate Yeast: Place the lukewarm milk, 1 tablespoon of the sugar, and the yeast in a medium-sized bowl, and stir to combine. Leave for 10-15 minutes, until it becomes foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the rest of the sugar, flour, salt, and butter briefly to mix the ingredients evenly.
  3. Add Wet Ingredients: Add the warm milk mixture and the warm water to the flour mixture, and beat at medium speed until just combined.
  4. Knead Dough: Continue beating at low speed using the dough hook until a soft and sticky dough forms, about 5 minutes. Turn the dough onto a lightly floured surface and shape it into a smooth ball.
  5. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 hour until doubled in size.
  6. Shape Pretzels: Divide the dough into 12 equal portions (about 81 grams each). Roll each piece into a 20-inch rope, form a U shape, twist the ends twice, fold down, and pinch to seal. Place shaped pretzels on parchment-lined trays, cover, and let them rise for 20-30 minutes.
  7. Preheat Oven and Prepare: Preheat your oven to 375°F (190°C) and line 2 baking trays with parchment paper.
  8. Prepare Baking Soda Bath: Fill a large saucepan with water and bring it to a boil. Carefully add the baking soda to the boiling water.
  9. Bake Soda Dip: One at a time, gently drop the pretzels into the boiling baking soda bath for 40 seconds on each side. Use a slotted spatula or strainer to remove them and place them on the prepared baking trays.
  10. Egg Wash: Whisk together the egg yolk and 1 tablespoon of water in a small bowl to make an egg wash. Brush this evenly over each pretzel.
  11. Bake Pretzels: Bake the pretzels in the preheated oven for 12-14 minutes, or until they turn a deep golden brown. Allow them to cool slightly for 5 minutes after baking.
  12. Prepare Cinnamon Sugar: In a large bowl, mix together the sugar and ground cinnamon.
  13. Butter and Coat Pretzels: Brush melted butter on each pretzel, then toss them individually in the cinnamon sugar mixture to coat thoroughly.
  14. Make Cream Cheese Dip: Using an electric mixer, whip the cream cheese and softened butter together for 2 minutes until smooth. Add powdered sugar, heavy cream, and vanilla extract, and mix until fully combined and creamy.

Notes

  • Measure ingredients precisely using a kitchen scale for best results, especially for flour and sugar.
  • Ensure all ingredients are at room temperature before starting to achieve optimal dough texture.
  • Use European style butter like Kerry Gold for a richer, creamier outcome in the frosting and in the dough.
  • If not serving pretzels immediately, do not brush with melted butter or coat with cinnamon sugar until just before serving to maintain freshness.
  • Store baked pretzels in an airtight container at room temperature for up to 3 days; reapply butter and cinnamon sugar just before serving.

Keywords: cinnamon sugar pretzels, soft pretzels, homemade pretzels, cream cheese dip, sweet pretzels, snack recipe

Find it online: https://mjrecipe.com/cinnamon-sugar-soft-pretzels-with-cream-cheese-dip-recipe/