Description

Soft, pillowy cinnamon sugar pretzels paired with a luscious salted caramel dip, perfect for cozy afternoons and weekend treats. This approachable recipe uses pantry staples and yields delicious, chewy pretzels with a sweet and salty twist.

Ingredients

Scale

4 cups all-purpose flour (480g)
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ cups warm water (360ml)
3 tablespoons sugar (38g)
2 teaspoons salt (12g)
6 cups water + ⅓ cup baking soda (720ml + 45g) for boiling bath
4 tablespoons unsalted butter, melted (60g)
3 tablespoons cinnamon (24g)
½ cup granulated sugar (100g)
Coarse sea salt for sprinkling
For the Salted Caramel Dip:
1 cup granulated sugar (200g)
6 tablespoons unsalted butter (90g)
½ cup heavy cream (120ml)
1 teaspoon sea salt

Instructions

Proof the yeast: In a large bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-7 minutes until foamy.
Make the dough: Add salt and flour to the yeast mixture. Mix with a stand mixer dough hook on low then medium speed for 5-6 minutes until smooth and elastic, or knead by hand on a floured surface for 8-10 minutes until tacky but not sticky.
First rise: Lightly oil a clean bowl, place dough inside, turn to coat, cover with damp towel or plastic wrap, and let rise in a warm spot until doubled in size (1-1.5 hours).
Prepare cinnamon sugar and baking soda bath: Mix cinnamon and sugar in a shallow bowl. In a large pot, bring 6 cups water and ⅓ cup baking soda to a gentle boil.
Shape the pretzels: Punch down dough, divide into 8 equal pieces. Roll each into a 20-inch rope and shape into classic pretzel twists.
Baking soda bath: Drop each pretzel into boiling baking soda water for 30 seconds. Use a slotted spoon to remove and place on lined baking sheet.
Bake: Brush pretzels with melted butter, sprinkle generously with cinnamon sugar and coarse sea salt. Bake at 425°F (220°C) for 15-18 minutes until golden and puffed.
Make the salted caramel dip: In a small saucepan over medium heat, melt sugar, stirring constantly until deep amber. Remove from heat, whisk in butter until smooth, slowly add heavy cream, stir in sea salt, and let cool slightly.
Serve warm pretzels with salted caramel dip on the side.

Notes

Do not skip the baking soda bath for chewy crust. Use real butter for brushing. Keep water temperature steady when proofing yeast. Fresh cinnamon enhances flavor. Stir caramel constantly to avoid burning. Reheat leftover pretzels in oven at 350°F for 5-7 minutes for best texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 pretzel with caram
Calories: 320
Sugar: 15
Sodium: 400
Fat: 8
Saturated Fat: 5
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: cinnamon sugar pretzels, soft pretzels, salted caramel dip, homemade pretzels, snack recipe, easy pretzels, baking soda bath, sweet and salty snack