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raisin pretzels with cinnamon sugar on top

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.
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

  • tsp instant yeast , or one packet
  • 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
  • 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