Description
These Cinnamon Sugar Soft Pretzels with Cream Cheese Frosting Dip are a delightful treat combining soft, warm pretzels coated in cinnamon sugar with a rich, creamy frosting perfect for dipping. Made from scratch with a simple dough, boiled briefly in baking soda water for that classic chewy texture, and baked until golden brown, these pretzels offer a perfect balance of sweet and savory, ideal for breakfast, snack, or dessert.
Ingredients
Scale
Pretzels
- 3 ½ cups bread flour (can substitute all-purpose flour)
- 2 tablespoons granulated sugar
- 1 tablespoon non-diastatic malt powder (optional)
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter, room temperature
- 1 ¼ cups whole milk
- 2 tablespoons baking soda (for boiling)
Topping
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Prepare the dough: Using a stand mixer fitted with a dough hook, combine the bread flour, granulated sugar, malt powder (if using), instant yeast, kosher salt, whole milk, and unsalted butter. Mix on low speed for 5-10 minutes until a smooth, slightly sticky dough forms. Adjust with additional milk or flour if necessary.
- Let dough rise: Cover the dough and place it in a warm spot to rise for 1 hour. It will rise minimally but develop flavor and texture during this time.
- Shape pretzels: Turn the dough onto an unfloured surface and fold gently 2-3 times to deflate. Divide into 12 equal pieces (~65 grams each). Roll each piece into a 15-inch long rope about ½ inch thick, shape into a U, twist the ends twice, then fold the twisted ends down to the bottom and press firmly to seal the classic pretzel shape. If ends don’t stick, brush with water and press firmly again.
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Boil pretzels: Bring a large pot of water to a rolling boil and add 2 tablespoons of baking soda. Boil pretzels 3 at a time for 30 seconds on each side, then transfer to the prepared baking sheet. This step is crucial for authentic pretzel texture and appearance.
- Bake pretzels: Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
- Add cinnamon sugar topping: In a medium bowl, mix granulated sugar and ground cinnamon. Lightly brush each warm pretzel with melted butter and toss in the cinnamon sugar mixture to coat thoroughly.
- Make cream cheese frosting: Using a hand mixer or stand mixer with paddle attachment, beat the softened cream cheese and butter until smooth. Slowly add powdered sugar, mixing on low until combined. Add vanilla extract and heavy cream and beat until creamy and smooth.
- Serve: Dip warm cinnamon sugar pretzels into the cream cheese frosting and enjoy immediately for the best experience.
Notes
- The cinnamon sugar pretzels are especially delicious when served warm right out of the oven, though the sugar coating may become melty.
- For a cleaner presentation, allow pretzels to cool completely before tossing them in cinnamon sugar to avoid stickiness.
- Store pretzels uncovered or loosely covered at room temperature for 2-3 days. For best freshness, keep them plain and add butter and topping just before serving.
Nutrition
- Serving Size: 1 pretzel with dip (approx. 85g)
- Calories: 320
- Sugar: 14g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
