dipping a cinnamon sugar pretzel into hot fudge sauce

So I’ve made homemade soft pretzels twice in my life, and each time it amazes me a) how easy they are, and b) how RIDICULOUSLY GOOD THEY ARE.

As a kid I was fascinated by the taste of soft pretzels—what was that salty, alkaline taste that made them so pretzel-y? Turns out all it is is a dip in boiling water and baking soda. Who knew?

Well, clearly all pretzel makers of the world knew it. But not me.

It’s recipes like these giant cinnamon sugar pretzels that make me excited to have kids and bake with them. We’re going to twist pretzels, mix brownie batter, and eat cookie dough by the spoonful. I’m also going to be the cool mom that makes all the neighborhood kids fat.

Fat but happy. Very happy.

cinnamon sugar pretzels with hot fudge sauce

How to make pretzels from scratch

To make these homemade cinnamon sugar pretzels, you first need to make an enriched dough (which is a fancy way of describing dough that has fat and sugar in it as well as the basic ingredients like flour and water). For the dough, combine warm milk, yeast, and powdered sugar in a small bowl and let it sit for about five minutes, or until the top of the milk looks slightly foamy. This will give the yeast time to activate, which in turn helps the pretzel dough rise.

Once the yeast mixture is slightly frothy on top, pour it into a large bowl and add in the vegetable oil. Stir all that together, then add in the all-purpose flour one cup at a time. Knead the pretzel dough with a stand mixer or your hands (using your hands will take about 10 minutes, whereas a stand mixer takes just five).

You can use something called the window pane test to tell when the pretzel dough has been properly kneaded. Essentially, you stretch a small piece of the dough as much as you can and hold it up to the window. Light should come through the stretched dough without the dough ripping. Kinda cool, right? Then, let the pretzel dough rise in a warm place for an hour to 90 minutes.

Once the pretzel dough has risen, it’s time for the really fun part: shaping the pretzels and giving them a baking soda bath. The baking soda bath is the easiest part of this cinnamon sugar pretzel recipe. Literally all you have to do is bring a quarter cup of baking soda and some water to a rolling boil and dunk the pretzels into the mixture one by one for about 30 seconds apiece.

cinnamon sugar pretzels on a counter

After that, pop the homemade soft pretzels into the oven and bake until golden brown. Make the three-ingredient fudge sauce while the pretzels are baking; once they’re out of the oven, brush some melted butter onto them and roll them in cinnamon sugar. And then try not to eat all eight pretzels in one sitting (I have faith in you).

Happy Friday, y’all. Time to make some giant homemade soft pretzels.

RECIPE

Giant Cinnamon Sugar Pretzels with Hot Fudge Dipping Sauce

Yields 8 giant pretzels

Even better than store-bought pretzels, these giant Cinnamon Sugar Pretzels with a sinful hot fudge dipping sauce make carb loading so worth it.

Ingredients

For the dough:

  • 1 cup plus 2 tablespoons milk, warm but not hot
  • 2 1/2 teaspoons yeast
  • 3 tablespoons powdered sugar
  • 1/4 cup vegetable oil
  • 3 cups all-purpose flour
  • 1/4 cup baking soda (for the boiling water)
  • 2 cups granulated sugar
  • 3 tablespoons ground cinnamon

For the hot fudge sauce:

  • 14 oz sweetened condensed milk
  • 1 1/2 cups chocolate chips
  • 2 tablespoons water

Directions

    for the pretzels

    1. In a small bowl, combine warm milk, yeast, and powdered sugar. Let it sit for 5 minutes, allowing the yeast to activate.
    2. Pour mixture into a large bowl, then add in vegetable oil, stirring to combine. Add in flour, a cup at a time, mixing between each addition. Using either a standing mixer fitted with a dough hook or your hands, fold the dough until it's smooth and stretchy, about 5 minutes with the standing mixer or 10-12 minutes by hand. You will know the dough is ready when you can hold it up to a window and, when stretched, light shines through without the dough breaking.
    3. Lightly grease a large bowl with oil, then place the dough into the bowl. Cover it with plastic wrap and allow it to rise in a warm place for between 1 hour and 1 hour 30 minutes.
    4. Preheat an oven to 450°F. Line 2 large baking sheets with parchment paper. Set aside.
    5. Using a large dutch oven or pasta pot, bring 3 inches of water and ¼ cup baking soda to a strong boil.
    6. Place the dough onto a large work surface. Do not flour the surface.
    7. Cut the dough into 8 equal parts. Roll out each part into a 24" long rope. I rolled out all 8 parts, then lined them up and cut off any uneven ends, to make uniform.
    8. Make a U-shape with the rope. Holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel.
    9. Place each pretzel, one by one, into the boiling water for 30 seconds. Remove it with a spatula and place it onto the prepared cookie sheet. Repeat with remaining dough.
    10. Bake pretzels for 12 minutes, until a light golden brown.
    11. Mix sugar and cinnamon in a large bowl. Remove pretzels from oven and brush with melted butter, then dip into cinnamon sugar mixture.

    for the fudge sauce

    1. Heat sweetened condensed milk in a medium pan over medium heat for 1 minute. Fold in chocolate chips, whisking to combine. Remove from heat once chocolate is fully melted. Place into a serving bowl and dip pretzels in!!

    by

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    More pretzel recipes from Broma Bakery:

    Fall Harvest Dark Chocolate Bark with Pumpkin Seeds, Pretzels, and Dried Fruit

    Homemade Soft Pretzels

    Salted Pretzel Nutella Fudge

    Everything Pretzel Bites with Beer Cheddar Dip

    The Munchies Brownies

    31 comments

    Reply

    ha the best kind of mom! 🙂 beautiful photos as always. My man is a pretzel fiend so I will have to whip these up this weekend!

    Sarah | Broma Bakery
    Reply

    Oh please do and let me know what you guys think!!

    Reply

    I seriously need to try making my own homemade pretzels! These look freaking amazing and LOVE the cinnamon sugar with that hot fudge dipping sauce!

    Sarah | Broma Bakery
    Reply

    Alice you HAVE to!!! <3

    Reply

    That hot fudge dipping sauce though >>>

    Sarah | Broma Bakery
    Reply

    Gah, thank you!! It was soooo addicting

    Reply

    I thought the same thing the few times I’ve made pretzels and always say I should make them more often (and of course don’t). I’m pretty sure I’d get fat just smelling these babies in the oven!

    Sarah | Broma Bakery
    Reply

    Oh I downed ALL the pretzel scraps while shooting lol. 1 pound gained fo sho

    Reply

    Cannot get over these photos!!! Plus, I mean, pretzels with hot fudge? Gimme!

    Sarah | Broma Bakery
    Reply

    Thank you love!!

    Reply

    Seriously just drooled all over my keyboard. I’ve always been intimidated by making homemade pretzels but these are way to pretty to pass up!

    Sarah | Broma Bakery
    Reply

    And so easy! Seriously, it’s crazy!!

    Reply

    Pretzels and hot fudge?? My boys would go crazy for these

    Sarah | Broma Bakery
    Reply

    Wish I could give them some!

    Reply

    Dry yeast or fresh?

    Sarah | Broma Bakery
    Reply

    I used dry!

    Reply

    These look KILLER!! Gimme please!

    Reply

    Can I skip dinner and just devour your pretzels + dipping sauce?! I need these beauties in my life!

    Reply

    Made these today. They were delicious! Definitely going to save this recipe.

    Sarah | Broma Bakery
    Reply

    Hi Angelika! Oh I’m SO happy to hear that you enjoyed them. I’m definitely making them again later this month 🙂 Thank you for commenting!

    Reply

    If I wanted to just make pretzel bites, would I adjust the bake time? So excited to make these, my son LOVES pretzels

    Sarah | Broma Bakery
    Reply

    Oh my goodness they’ll be FANTASTIC as bites! I would roll out the dough slightly longer so it’s thinner for pretzel bites. I would bake them for about 8 minutes– they should be a medium golden brown color!

    Reply

    Hey coul I make them smaller or are they just supposed to be giant pretzels

    Sarah | Broma Bakery
    Reply

    Hi Violet! Yes, you can definitely make them smaller. You’ll have to use your own discretion about sizing them when you roll the ropes of dough out, and will have to adjust the baking time slightly (just check every 5 minutes to see if they are golden brown. Once they are, take them out of the oven!).

    Reply

    These look absolutely AMAZING!! I’m definitely going to have to give these a try! Perfect for a girl’s night in 🙂

    Reply

    OMG. look so delicious and stunning photos:)

    Sarah | Broma Bakery
    Reply

    Thank you!

    Reply

    Can I use almond or soy milk instead?

    Sarah | Broma Bakery
    Reply

    Yes!

    Reply

    these look amaaazing. only thing, i wish you could provide the weight measurements as well! cooking with grams/ml is way easier and less time consuming

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