Copycat Cinnamon Sugar Pretzel Nuggets

Why You’ll Love This Recipe

• True mall-style chew and shine thanks to a classic baking soda bath.
• Buttery, warm, and generously dusted in cinnamon sugar for that signature flavor.
• Bite-size nuggets bake fast and are perfect for sharing or snacking.
• Freezer-friendly for make-ahead batches and last-minute cravings.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Bread flour, granulated sugar, ground cinnamon, instant yeast, fine sea salt, baking soda, parchment paper

Full Ingredients

Pretzel Dough

• Warm water 1 1/2 cups (105–110°F / 355 ml)
• Granulated sugar 1/4 cup (50 g)
• Instant yeast 2 1/4 tsp (1 packet, 7 g)
• Unsalted butter 2 Tbsp (28 g), melted and cooled slightly
• Bread flour 4 cups (500 g)
• Fine sea salt 1 1/2 tsp

Baking Soda Bath

• Water 8 cups (1.9 L)
• Baking soda 2/3 cup (about 130 g)

Cinnamon Sugar Coating

• Granulated sugar 1 cup (200 g)
• Ground cinnamon 1 1/2 Tbsp (12 g)
• Pinch fine sea salt (optional, to balance sweetness)

Finishing

• Unsalted butter 6 Tbsp (85 g), melted

Step-by-Step Instructions

Step 1: Make a foamy yeast base

In the bowl of a stand mixer (or a large mixing bowl), whisk the warm water and 1/4 cup sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until the surface is creamy and slightly foamy. If using active dry yeast, allow 8–10 minutes.

Step 2: Mix and knead the dough

Add the melted butter and salt, then the flour. Mix with a dough hook on low until a shaggy dough forms, about 1 minute. Increase to medium speed and knead 4–5 minutes, or knead by hand 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If needed, add 1–2 Tbsp flour or water to adjust consistency.

Step 3: First rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 60 minutes.

Step 4: Prep oven, pans, and soda bath

Heat the oven to 450°F (232°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment; lightly mist with nonstick spray. In a wide, non-reactive pot, bring 8 cups water to a gentle simmer. Carefully add the baking soda in a few additions (it will foam), stirring to dissolve. Maintain a bare simmer, not a rolling boil.

Step 5: Roll ropes and cut nuggets

Turn the risen dough onto a lightly floured surface and divide into 6 equal pieces. Roll each piece into a 20-inch rope. Using a bench scraper or pizza wheel, cut ropes into 1-inch nuggets. Keep pieces loosely covered with a towel to prevent drying as you work.

Step 6: Soda-bath dip for that signature sheen

Working in batches, slip 20–25 nuggets into the simmering soda bath. Stir gently so they don’t stick. Cook 20–30 seconds, then lift out with a spider or slotted spoon, allowing excess water to drain. Arrange on prepared sheets with a little space between pieces.

Step 7: Bake to glossy golden and finish with butter and cinnamon sugar

Bake 8–10 minutes, rotating pans halfway, until deep golden brown. While they bake, mix the 1 cup sugar, cinnamon, and a pinch of salt in a large bowl. Brush hot nuggets generously with melted butter, then immediately tumble them in the cinnamon sugar to coat all sides. Serve warm.

Pro Tips

• Weigh your flour (500 g) for consistent chew; too much flour makes dry pretzels.
• Use a non-aluminum pot for the soda bath to avoid off flavors and discoloration.
• Keep the bath at a gentle simmer; a hard boil can give a harsh taste and rough texture.
• Cut cleanly with a bench scraper or pizza wheel for neat, even nuggets.
• For deeper color, add 1 tsp barley malt syrup or 1 Tbsp brown sugar to the dough.

Variations

• Classic Salted: Skip cinnamon sugar. After the soda bath, sprinkle coarse pretzel salt and bake. Brush with butter right after baking.
• Cream Cheese Icing Dip: Whisk 4 oz softened cream cheese, 3 Tbsp milk, 1 tsp vanilla, and 1 cup powdered sugar until smooth for a tangy-sweet dip.
• Maple Brown Butter Sugar: Brown the finishing butter; toss nuggets in a mix of 3/4 cup sugar + 2 Tbsp maple sugar + 1 1/4 tsp cinnamon.

Storage & Make-Ahead

Best fresh, but they keep 1 day at room temperature in an airtight container. Rewarm at 300°F (150°C) for 5–7 minutes; re-brush with a little butter and re-toss in cinnamon sugar if needed. For make-ahead, refrigerate the risen dough up to 24 hours; shape cold. To freeze unbaked, shape the nuggets, freeze on a tray until solid, then bag. When ready, thaw while the oven preheats, dip in the soda bath, then bake. To freeze baked nuggets, cool completely, freeze up to 2 months, then rewarm at 325°F (165°C) for 8–10 minutes and refresh with butter and cinnamon sugar.

Nutrition (per serving)

Approximate per 1/8 batch: 450 calories; 15 g fat; 75 g carbohydrates; 8 g protein; 2 g fiber; 28 g sugars; 420 mg sodium.