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These Easy Cinnamon Sugar Soft Pretzels (Vegan) provide the most wonderful kitchen smell ever. The super easy yeasted dough only needs a few minutes of kneading and about 15 minutes of resting to create the perfect soft pretzel. Make ahead and serve as part of a brunch spread or for a crowd.
I keep the recipe simple, but I do recommend serving with some melted chocolate for dipping (churro style). There is an optional step to dunk the pretzel dough in a ‘baking soda bath’. This gives the pretzels their gorgeous shine and chewy crust, but you can omit if you’re short on time/don’t want to stand over a pot of boiling water.
I love anything that is flavoured with cinnamon sugar, so these Easy Cinnamon Sugar Soft Pretzels (Vegan) are a dream. I find cinnamon sugar flavours super nostalgic and always smell incredible. Add in some baking, and a yeasted dough, and you’re onto a winner. The knotting technique can look harder than it is. Use this YouTube tutorial to perfect the method! This recipe makes about 12.
I bake these pretzels on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more doughy recipes, check out these Nutella Brioche Buns or these Easy English Teacakes. For more inspiration, or videos, head on over to my Instagram.
Easy Cinnamon Sugar Soft Pretzels
Ingredients
- 1 7g Sachet Active Dried Yeast
- 350 ml Lukewarm Water Not hot
- 1 1/2 tbsp Light Brown Sugar
- 1 tbsp Butter Vegan, Melted
- Pinch of Salt
- 525 g Plain Flour
- 1 tbsp Ground Cinnamon
- 3 tbsp Granulated Sugar
For the Optional Baking Soda Bath:
- 2 litres Water
- 90 g Baking Soda
Instructions
- Combine the yeast and water in a large bowl/the bowl of a stand mixer. Let sit for 5 minutes to activate. Once it is bubbly/frothy it is ready (if it hasn't changed after 10 minutes, it may have expired – if so, start again!).
- Once bubbly, add the melted butter, brown sugar and salt. Stir to combine.
- Add in about 3/4 of the flour and bring together using a wooden spoon/a dough hook attachment on a stand mixer. If still wet, keep adding the flour until a slightly sticky dough has formed.
- Either let the dough hook run for 3 minutes, or remove the dough onto a lightly floured surface and knead by hand for about 3 minutes. Let the dough rest in the bowl for 15 minutes.
- Preheat the oven to 220C/180C Fan/Gas 7. Line 2 large baking trays (you will need to do this in batches).
- Set up the baking soda bath by bringing 2 litres of water to the boil in a large saucepan, with the baking soda added. Let simmer while shaping the pretzels.
- Remove the dough from the bowl (onto a lightly floured surface). Divide into 12 equal pieces of dough. Take one piece, roll into a long 30cm rope. Bring the two ends into the middle to create a loop. Twist these ends together and bring back onto the centre/top of the loop (see above for video link). Repeat for each piece.
- Place these individual pretzels into the soda bath, lowering in using a slotted spoon. Remove after 10 seconds and place on the baking trays.
- Combine the cinnamon and sugar and sprinkle over each of the pretzels. Bake for about 15 minutes (until really golden brown on top). Let cool on a wire rack before serving!
