Cinnamon Sugar Pretzels
Cinnamon sugar pretzels are salty mini pretzel twists tossed in melted butter and cinnamon sugar, then baked until they get a sweet, crunchy coating. You only need four ingredients, mini pretzels, unsalted butter, cinnamon, and granulated sugar, and the whole batch bakes in about 15 minutes.
I started making these in the last year or two, and they’re one of our favorite new snacks. They’re especially great around Christmas, when a little bag of something homemade makes such a sweet gift. And, John loves them whenever he’s craving something sweet.
The recipe makes about 3 cups, which is perfect for a movie night snack bowl or a few small gift bags.
How to Tell When the Coating Is Done
When you stir the pretzels halfway through, the coating won’t look crispy yet. They’re done when the cinnamon sugar looks dry and sticks onto the pretzels. Mine take about 14 minutes, but start checking at 12, since every oven is a little different. They’ll crisp up even more as they cool.
Adding Extra Cinnamon Sugar
Toss the pretzels in the melted butter until they’re well coated before the cinnamon sugar goes on. That gives the sugar something to cling to.
If you love a thick, sweet coating like I do, sprinkle another 2 tablespoons of sugar and ½ teaspoon of cinnamon over the pretzels once they’re spread out on the pan. Don’t toss them again. Just sprinkle across the tops and bake! It’s optional, but they taste so good that way.
Making a Double Batch
You can double the recipe using one or two baking sheets. I’d use two to make sure the pans aren’t overcrowded, and keep the bake time the same.
Cooling and Storing Cinnamon Sugar Pretzels
Let the pretzels cool completely on the pan, about 15 to 20 minutes, before you bag or store them. Any warmth or condensation trapped inside the gift bag can make them soft.
Once they’re cool, they keep in an airtight container or bag for 4 to 5 days.
Common Questions
Why are my cinnamon sugar pretzels soft instead of crunchy?
This can happen if you use too much butter or store them before they’re completely cool.
Can you use pretzel rods or sticks instead of twists?
Pretzel sticks will work since they’re small, thin, and bake quickly. I don’t recommend using rods because they’d be more difficult to toss in butter, cinnamon, and sugar, and they may bake up too crunchy.
If you love sweet and salty snacks, our Christmas Chex mix and snickerdoodle muddy buddies are next on the list. They make a great pairing with our homemade hot cocoa mix for an easy holiday gift.
Ingredients
For the pretzels:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 cups mini pretzel twists
- 3 tablespoons unsalted butter, melted
Optional extra topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
💌 Don’t forget to save this recipe!
Instructions
- Heat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
- Stir the sugar and cinnamon together in a small bowl. Add the pretzels and melted butter to a large zip-top bag (or a large bowl) and shake to coat, then add the cinnamon sugar and shake again.3 tablespoons granulated sugar1 teaspoon ground cinnamon3 cups mini pretzel twists3 tablespoons unsalted butter
- Arrange the pretzels on the prepared pan in a single layer. If using the optional topping, stir the extra sugar and cinnamon together and sprinkle it over the pretzels. Don't toss.2 tablespoons granulated sugar½ teaspoon ground cinnamon
- Bake for 12 to 16 minutes, stirring halfway through, until the coating looks dry. Start checking at 12 minutes.
- Cool completely on the pan before storing or bagging.
Notes
- Store in an airtight container or bag for 4 to 5 days. Make sure they’re completely cool first, since any moisture or condensation can make them soft.
- To double the recipe, use one or two baking sheets (two is easiest); the bake time stays the same.
- Serving size is about ½ cup, (1 ounce).