Cinnamon Pretzels Recipe

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Warm & Familiar Cinnamon Pretzels Recipe

I love when a snack feels both cozy and a little indulgent—that’s exactly what this Cinnamon Pretzels Recipe delivers. Imagine the scent of cinnamon and vanilla swirling warmly in your kitchen while buttery, crisp-edged pretzels toast to perfection. These little bites are a perfect balance of sweet and spiced, melting away the stress of any day.

You’ll notice these pretzels get a velvety coating from the melted butter blended with brown and granulated sugar, which caramelizes softly in the oven. The result? A snack that’s satisfyingly crunchy yet tender on the inside—the kind I keep coming back for. Plus, this recipe is a breeze, even if you’re new to homemade treats.

Whether you’re serving guests or craving a little morning pick-me-up, these Cinnamon Pretzels Recipe bites bring that perfect touch of warmth and sweetness. Let’s dive in.

Ingredient Breakdown

• 4 cups mini pretzels: The crunchy base—bite-sized for even coating and easy snacking.
• 1/2 cup unsalted butter: Adds richness and helps distribute the cinnamon sugar evenly; swap with coconut oil for dairy-free.
• 1/2 cup granulated sugar: Sweetens with a bit of crunchy texture after baking.
• 1/4 cup brown sugar: Brings deep molasses notes and moisture for a soft coating.
• 2 teaspoons ground cinnamon: The star spice, warming and fragrant; feel free to adjust for more or less punch.
• 1 teaspoon vanilla extract: Elevates flavor with subtle sweetness and aroma.
• Pinch of salt (optional): Enhances all the flavors and balances the sweetness.

Before You Start

Before you jump in, gather and measure all your ingredients so the process is smooth and enjoyable (mise en place is a lifesaver here!). Preheat your oven to 300°F (150°C) to ensure the perfect low and slow bake that crisps the pretzels without burning the sugars.

How to Make Cinnamon Pretzels Recipe

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to catch any drips and make cleanup a breeze.
2. Melt the butter gently in a small saucepan over low heat. This low temperature ensures it melts evenly without scorching—nothing ruins flavor like burnt butter.
3. Stir in the sugars, cinnamon, and vanilla into the melted butter until smooth and creamy. You’ll notice the sugar begins to dissolve, creating a velvety syrup that will cling to every pretzel.
4. Dump the mini pretzels into a large mixing bowl. Pour the warm butter-sugar mixture over and toss thoroughly to coat each piece evenly. I like using my hands here—just be careful, it’s warm!

5. Spread the coated pretzels in a single layer on your prepared baking sheet. Ensuring they’re not crowded means each one crisps nicely and the sugar caramelizes evenly across their surfaces.
6. Bake for 25 to 30 minutes, stirring halfway through. This midpoint stir is key—it keeps the pretzels from sticking together and helps achieve that perfectly even, golden coating. As they bake, you’ll catch the warm, fragrant steam of cinnamon filling your kitchen.
7. Remove from the oven and toss once more to redistribute any melting sugar that pools during baking. Then, let them cool completely on the baking sheet before serving. Cooling sets the coating, so you get that satisfying snap every time.

Flavor Variations for Cinnamon Pretzels Recipe

• Maple Twist: Substitute vanilla with pure maple extract and sprinkle chopped pecans before baking for a cozy nutty flavor.
• Spicy Kick: Add a pinch of cayenne or chili powder to the cinnamon mixture for an unexpected warmth.
• Chocolate Drizzle: Once cooled, drizzle melted dark or white chocolate for extra indulgence.
• Orange Zest: Stir in finely grated orange peel with cinnamon for a bright, fragrant variation that’s delightful in winter.
• Salted Caramel: Sprinkle flaky sea salt over the pretzels right after baking to contrast the sweetness perfectly.
• Pumpkin Spice: Swap cinnamon for pumpkin pie spice during fall to embrace the season’s best aromas.

Storage, Freezer & Reheat Tips

• Room Temperature: Store in an airtight container for up to 1 week. The coating stays crisp and flavorful.
• Freezing: Place cooled pretzels in a zip-top bag with parchment layers to prevent sticking, freeze for up to 2 months.
• Thawing: Let frozen pretzels come to room temperature naturally—no microwave needed to keep crunch.
• Reheating: Refresh crispiness by warming for 5 minutes at 300°F (150°C) in the oven before serving.

Cinnamon Pretzels Recipe FAQs

• Can I use regular pretzels instead of mini ones?
  Yes! Just adjust the baking time slightly to ensure even coating and crispness. Larger pretzels might need a bit more time.
• How do I make this recipe dairy-free?
  Swap the butter for coconut oil or a plant-based margarine. The flavor will be slightly different but still delicious.
• Why do I need to stir halfway through baking?
  This step prevents the sugars from pooling and helps each pretzel get an even, golden glaze instead of sticky patches.
• Can I add nuts or seeds?
  Absolutely! Toasted almonds, pecans, or pumpkin seeds add a lovely crunch and depth of flavor. Just toss them with the pretzels before baking.
• Will these pretzels get soggy over time?
  If stored airtight at room temperature, they stay crisp for a week. Avoid humid environments to keep that perfect crunch.

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