These cinnamon sugar pretzels are pretty much amazing. I mean, they’re bread dipped in butter and rolled in cinnamon sugar, which is why my son loves them so much. The kid adores butter. I have to watch him when I set a stick of butter out to soften. If I’m not careful, I’ll find it with a bites out of it when I go to use it. And it’s hard to get too mad about it because I did the same thing when I saw his age.
Now, if you’ve made your own pretzels before, there are a couple things you might notice about this recipe. First, there is no butter or oil in the dough. The pretzels are still really soft, and it means that you can save the butter for the outside (where you’ll actually taste it!). Second, these pretzels are dipped in the water bath, not boiled. I’ve tried making them both ways, and I prefer dipping because I like the outside to have a little chew but still be fairly soft. I found that when I boiled my soft pretzels they ended up with a harder crust, which I didn’t love.
One more thing to note – these pretzels are best eaten the day they’re made. They just don’t taste as good the next day. However, you can cover and chill the dough after it has risen. I’ve refrigerated mine for up to 2 days after I made it, and the pretzels were still good when I baked them. Just make sure that you leave some extra room in your container because the dough will continue to rise in the fridge.