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

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

So I’ve made homemade 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 + baking soda. Who knew?

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

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

It’s recipes like these 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.

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

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

5.0 from 2 reviews
Giant Cinnamon Sugar Pretzels with Hot Fudge Dipping Sauce
 
Author:
Serves: 8 giant pretzels
Ingredients
for the dough
  • 1 cup plus 2 tablespoons milk, warm but not hot
  • 2½ teaspoons yeast
  • 3 tablespoons powdered sugar
  • ¼ cup vegetable oil
  • 3 cups all-purpose flour
  • ¼ 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
  • 1½ cups chocolate chips
  • 2 tablespoons water
Instructions
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!!

 

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!!

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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

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That hot fudge dipping sauce though >>>

Sarah | Broma Bakery
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Gah, thank you!! It was soooo addicting

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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!!

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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!

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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!

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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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