Cinnamon Sugar Pretzels

These cinnamon sugar pretzels came into my life during that weird phase when my kids were suddenly obsessed with both pretzels and cinnamon toast. I was buying those expensive cinnamon pretzel bites at the mall until I realized I could make a whole batch at home for less than what I was spending on one mall-sized portion. The first time I made them, the smell of cinnamon and butter filled the house and my husband wandered into the kitchen saying, "What is THAT?" Now they're our go-to for movie nights, road trips, and whenever I need a quick homemade gift for teachers or neighbors. Something about that sweet-salty combo is completely addictive.

Last Christmas I put these in little mason jars with ribbon and gave them as neighbor gifts. Three people texted me the same day asking for the recipe. My son's baseball coach's wife cornered me at a game to find out what was in them after their family demolished a batch I'd sent for the team snack. There's something weirdly magical about the combination of butter, cinnamon, and sugar on a pretzel that gets people obsessed.

Simple Ingredients

• Mini pretzels work best because they have more nooks and crannies for the cinnamon sugar to stick to – I've tried with regular sized pretzels and they're good but not AS good
• Unsalted butter lets you control the final saltiness – I tried with salted butter once and the balance was a bit off
• Real vanilla extract makes a subtle but noticeable difference – I skipped it once when I was out and immediately noticed the flavor wasn't quite as rich
• The ratio of cinnamon to sugar is key – too much cinnamon and they're bitter, too little and they're just sweet without that warm spice
• Baking at a lower temperature gives the coating time to caramelize without burning – I learned this the hard way

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Step-by-Step Instructions

The prep is laughably simple, but there are a few tricks I've learned.

First, don't skimp on the bowl size – you need room to really toss these without making a mess. My first attempt had cinnamon sugar all over my counters because I tried to use a bowl that was too small.

Getting the butter coverage right makes a big difference.

I pour about half the butter, toss thoroughly, then add the rest. This helps avoid having some pretzels swimming in butter while others stay dry. I've found using my hands (washed, of course) works better than a spatula for the initial coating.

The cinnamon-sugar mixture needs to be well combined before you add it.

My first attempt had pockets of straight cinnamon that were way too strong. Now I mix the cinnamon and sugar in a separate small bowl first, then sprinkle it over the buttered pretzels in batches, tossing between additions.

Don't skip lining your baking sheet!

My husband tried making these and used an unlined pan – we had to chisel the caramelized sugar off afterward. Parchment works better than foil here since foil can tear when you're stirring.

The stirring during baking is absolutely non-negotiable.

Set a timer on your phone or you'll forget. One batch I got distracted by a phone call and didn't stir – the bottom layer caramelized into what was essentially pretzel brittle. Not terrible, but not what we were going for.

My first attempt at these was actually pretty good, but I've tweaked the recipe over time. I tried adding more cinnamon once for extra flavor, but it made them too spicy. I've experimented with brown sugar instead of white for a more caramel-like flavor, which was delicious but created a stickier end result. During the holidays, I sometimes add a tiny pinch of nutmeg and cloves for a more festive flavor.

Perfect Pairings

Serve these at movie night alongside some popcorn for a sweet-salty contrast. They make an amazing addition to a dessert charcuterie board with fruits, chocolates, and cookies. For a simple but impressive party snack, I serve them in little paper cones made from parchment paper. They're perfect for car trips since they're not messy and hold up well in a container. I've even crumbled them over vanilla ice cream for an easy dessert when we have unexpected guests.

Tasty Twists

Try adding a touch of pumpkin pie spice in the fall for a seasonal variation. For chocolate lovers in my family, I sometimes drizzle the cooled pretzels with melted chocolate chips. During the holidays, I add colored sprinkles while they're still warm from the oven for a festive touch. For a grown-up version, add a tiny pinch of cayenne to the cinnamon-sugar mixture for a sweet heat that's surprisingly addictive.

Fresh Tricks

These will stay fresh for about a week in an airtight container at room temperature. For gifting, I package them in mason jars with a ribbon – they look beautiful with the cinnamon swirled throughout. If they start to lose their crunch after a few days (which rarely happens because they're usually gone), you can pop them back in a 300°F oven for about 5 minutes to crisp them up again. I've also stored them in the freezer for up to a month with great results – they thaw in minutes at room temperature.

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I've made these cinnamon sugar pretzels for countless gatherings, school functions, and just because it's Tuesday and we need a treat. There's something so satisfying about transforming a simple store-bought ingredient into something that tastes completely different and special. My kids now request these instead of cookies for their lunchbox treats, and my husband has been caught sneaking handfuls after dinner. What started as a money-saving alternative to mall pretzels has become one of our family's signature snacks – the one friends and neighbors have come to expect whenever I show up with a container in hand.

Frequently Asked Questions

→ How long do these cinnamon sugar pretzels stay fresh?

When stored in an airtight container at room temperature, they'll stay fresh for up to 2 weeks. The flavor actually improves after a day as the coating sets.

→ Can I add other spices to the mix?

Absolutely! A pinch of nutmeg, cardamom, or pumpkin pie spice makes a wonderful variation, especially for fall gatherings.

→ Can I make these with larger pretzels?

Yes, you can use regular-sized pretzels, pretzel sticks, or pretzel twists. Just make sure they're evenly coated with the butter and cinnamon sugar mixture.

→ Why do my pretzels need to be stirred while baking?

Stirring ensures even baking and prevents burning. The sugar can caramelize quickly in certain spots, so regular stirring helps distribute the heat and coating evenly.

→ Can I make these in a slow cooker?

Yes! Cook on low for 2-3 hours, stirring every 20-30 minutes. Leave the lid slightly ajar to allow moisture to escape so the pretzels get crispy.