Cinnamon Raisin Pretzels

Ever sit at home and crave those mall pretzels but don’t want to deal with all the annoyance of the mall? These at home cinnamon raisin pretzels will cure that craving and blow your mind! Dip these in our homemade cream cheese glaze for a perfect copy cat pretzel!

One of my favorite treats to get out is a fresh, warm raisin pretzel from Auntie Anne’s. I always got them as a kid whenever my parents took me to the mall and I never grew out of it. I thought it was time to take my kitchen skills to the max and try to make these at home!

I absolutely promise you that these at home cinnamon raisin pretzels taste JUST LIKE the real mall ones. You won’t be able to tell the difference!

How to make pretzels at home

Making pretzels at home isn’t really that difficult. It does take a chunk of time, so be prepared for that, but I wouldn’t publish this recipe if I didn’t think you could do it!

Steps

1. Make pretzel dough and let it rise
   • We are using a rising dough so yeast will be required for this recipe
2. Roll and shape dough into pretzels
   • In this recipe, I will walk you through how to shape dough into pretzels, however, you can also make pretzel bites (which can save time and energy- if you’re into that kind of thing!)
3. Make and soak pretzels in baking soda bath
   • This step is very important to creating a genuine pretzel. Possibly the most difficult step, but the shortest on time! You will only soak your dough for 20-30 seconds
4. Bake
5. Garnish with your favorite toppings!

How to shape pretzels

Shaping pretzels looks more daunting than it really is. Once you get the first one done, you will be a pro for the rest! If you choose, you can make these into bites instead!

1. Roll dough out to be 22-25 inches long
2. Bend in half, creating a large U shape, holding onto the ends of the dough
3. Take the two ends of the dough and cross them over one another, and then cross over again
4. Fold the ends back down toward the bottom of the U

Here is a Youtube video on how to shape your pretzels from King Arthur Baking Company.

Baking Soda Bath

Pretzels have a very unique taste and texture. It’s hard for me to write down, but you know what I’m talking about. The baking soda bath is 100% a step not to overlook or skip. It makes all the difference. Soaking your pretzel dough in the baking soda bath creates that browned outside and ensures the inside is soft and chewy.

Ensure you are only soaking each pretzel for 20-30 seconds, otherwise your pretzels may have a bad taste or become too soggy. I found the best way to handle these in and out of the water, is to use the largest spatula or skimmer you have! The dough will be very soft coming out, so be cautious.

Cinnamon Raisin Pretzels with Glaze

No need for the mall when you have these delicious cinnamon raisin pretzels out of the comfort of your own kitchen. Drizzle with cream cheese icing or load up it with cinnamon and sugar.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 12 mins

Rising Time 45 mins

Total Time 1 hr 30 mins

Course : Snack

Cuisine : American

Servings : 12 pretzels

Ingredients

  

Pretzel Dough

• 2¼ tsp instant yeast , or one packet
• 1½ cups warm water , about 110-115°F
• 1 tsp salt
• 1 Tbsp brown sugar , packed
• 2 Tbsp butter , melted
• 4 cups flour , spooned and leveled

Baking Soda Bath

• 9 cups water
• ½ cup baking soda

Cinnamon Sugar Topping

• ¼ cup butter , melted
• ½ cup granulated sugar
• 2 tsp cinnamon

Cream Cheese Glaze (optional)

• 4 oz cream cheese , softened
• 1½ cups confectioners (powdered) sugar
• 1 tsp vanilla extract
• 1 tbsp milk

Instructions

 

Pretzel Dough

• Line 2 large baking trays with silicone mats or parchment paper
• Lightly oil a large bowl and set aside
• Whisk together instant yeast and warm water in a separate large bowl or stand mixer for about 1 minute
• Stir in salt, brown sugar, and butter to yeast mix, until combined
• Mix in flour, 1 cup at a time, until dough is no longer sticky and has firmed up a bit*
• If using a stand mixer, attach kneading attachment and knead on speed 2 for about 30-60 seconds. If kneading by hand, lightly flour a large surface and knead for approximately 3 minutes
• Once dough is kneaded, transfer to oiled bowl and cover. Let dough rest for 30-45 minutes**
• Combine baking soda and 9 cups of water in a large pot. Bring to a boil
• Preheat oven to 425°F
• After dough has risen, remove from bowl and divide into 12 evenly weighted balls. Keep them covered with a towel until you go to use them
• Working with one ball at a time, roll dough into a 22-25 inch rope and shape pretzels***. Set on prepared baking tray and let them sit for 12-15 minutes

Baking Soda Bath

• Working with one pretzel at a time, gently place pretzel into the lightly bubbling baking soda bath
• Let it soak for 20-30 seconds and gently remove with a large spatula or skimmer. Place back on the baking sheet and repeat until all pretzels are done
• Bake pretzels at 425°F for 10-12 minutes, until browned in color

Cinnamon Sugar Topping

• Once pretzels are done and slightly cooled, melt butter in a small bowl and combine cinnamon and sugar in a separate bowl
• Brush butter on the tops of the pretzels and sprinkle the cinnamon sugar mix all over until coated

Cream Cheese Glaze

• Mix together cream cheese, powdered sugar, vanilla extract, and milk in a small bowl
• You can drizzle this on top of the pretzels or use as a dip!

Notes

* Add in more flour if you need to, but only 1 Tbsp at a time. I ended up having to use about 1-2 Tbsp of extra flour for the right consistency. Dough should bounce back if you poke it.

** You will know the dough is ready when it has doubled in size. You should be able to poke it and the indents should remain in the dough for about a minute or so without refilling 

*** See above for instructions on how to shape pretzels and attached Youtube video for demonstration

 

Looking for some other tasty sweets? Check out this Sweet Cherry Almond Cake or my favorite Smore’s Brownies with Marshmallow Fluff.