Ok I know that I said I would be shifting to spring recipes. And in my mind, I really thought this was a very springy recipe because of the pretzel aspect However, I have to admit that it’s more on the cozy side because it’s kind of like a giant cinnamon roll. But, my claim is that this week is a little cooler and rainier, so this recipe was actually perfectly timed.
And regardless of whether or not it’s in season, this bread is very delicious. I was originally going to make this a boring, plain pretzel loaf. But then I decided to add cinnamon sugar to make it more my style. This ended up making the first few tests of this recipe a nightmare, but it was all well worth it in the end.
The plan for spring break was to finish up my April recipes and get halfway through the ones for May. This did not happen due to the fact that some of the recipes didn’t turn out as I had imagined and needed more time for testing than I anticipated. I managed to finish up April with a little rearranging, but it meant that I had to cut a recipe out of May. I looked at my calendar and realized I don’t have time to test that recipe enough to make it perfect so I’m pushing it all the way back to February of 2026. I know that sounds extreme, but it fits the vibe of February better anyway. So all of this is to say that Spring break was not as productive as I hoped it would be on the baking front, and led to May having only three, or possibly two, recipes instead of four.
But let’s focus on the positives, that being this bread!
Describe This Bread to Me
Tase: This tastes like a cross between a classic gooey cinnamon roll and a soft pretzel. The saltiness of the pretzel crust perfectly balances with the sweet cinnamon brown sugar and nutty brown butter in the center.
Texture: The crust of this loaf adds a little chew while the bread itself is perfectly soft and fluffy. When served warm the cinnamon sugar swirl gets slightly gooey, perfectly balancing the textures in this bread.
Ease: This bread is a little more difficult than some due to the boiling process that gives it the pretzel crust (more on that later). But aside from that, the dough is very straightforward, as is the filling. The shape may seem a little daunting in theory, but is actually quite simple in practice.
The Dough
The dough for this recipe might be one of the simplest bread doughs I’ve used in a recipe before. It comes together in one bowl with just a handful of kitchen staples; water, yeast, brown sugar, butter, flour, and a pinch of salt. This makes for a soft and sticky dough made to withstand the baking soda bath later.
The Filling
This filling is very similar to a cinnamon roll filling. The only difference is that we brown the butter. This adds a nuttiness, which compliments the pretzel crust perfectly. It adds an extra step and creates a new dish to clean, but I find that it is well worth it for the extra burst of flavor that it adds. To the cooled brown butter we add plenty of brown sugar and cinnamon.
What Makes this “Pretzel” Bread?
Traditional German pretzels get their pretzel taste and color from soaking the dough in a mixture of lye and water. Lye is a hydroxide that is often used to adjust the pH of more acidic foods. In a pretzel however, it reacts with the starch, protein, and sugars on the surface of the dough which accelerates Maillardization. All this means is that a lye and water mixture gives the bread the chewy, flavorful, and browned crust of a pretzel. However, lye is also very dangerous, so a solution of baking soda and water is a much more approachable substitute. Baking soda doesn’t work quite as well as lye would, but it serves its purpose for an at home project.
Cinnamon Sugar Pretzel Bread
Ingredients
Method
- In a large mixing bowl, whisk together the warm water, yeast, and brown sugar. Cover the bowl with a towel and let it sit for five minutes. After sitting, it should develop a foamy layer on top, if it doesn't that means your yeast is dead and you should start over with fresh yeast.
- To the yeast mixture, mix in the melted butter, salt, and 3 cups of flour using a sturdy rubber spatula. Once combined, stir in the remaining cup of flour. Dump the dough out onto a heavily floured work surface and knead the dough for around three minutes. The dough will be sticky, so you'll want extra flour on hand to help.
- Place the dough in a greased bowl to rise for 1 ½ hours. In the last 30 minutes of rising time, make the filling.
- In a small saucepan, melt the butter over medium heat. Once melted, keep cooking as the butter begins to sizzle and foam, and it will eventually turn a golden brown color. Once browned, pour the butter into a medium sized, heat safe, mixing bowl. Chill the browned butter uncovered for around 30-40 minutes or until it has reached a spreadable consistency.
- To the thickened butter, stir in the brown sugar and cinnamon until you have a thick, spreadable paste.
- Line a baking sheet with parchment paper, and sprinkle a layer of flour on top.
- On a heavily floured work surface, roll the dough out into a 12×16 inch rectangle. Spread the butter mixture evenly on top. Carefully and tightly roll the dough lengthwise into a 16 inch long log. Using a sharp serrated knife, slice the log lengthwise down the middle, keeping about an inch at the top of the log still attached. Twist the two sections together like a braid. Then coil that braid up like a snake, and tightly pinch the end to secure it. You should now have a circular braided loaf.
- Place the shaped dough on the previously prepared baking sheet. Chill for 40 minutes.
- Preheat the oven to 400℉. Line a different baking sheet with parchment paper. Set aside.
- In a large saucepan, wide enough for the bread to fit with extra room, whisk together the water and baking soda. Bring the mixture to a boil. Place the chilled shaped dough in a large round metal colander/sieve. Lower the dough in the colander/sieve into the boiling water. Cook it for 20-30 seconds before removing and letting the excess water drain out. Flip the dough out of the colander/sieve and onto the previously prepared baking sheet. Using a pastry brush, brush the top of the bread with some of the boiling baking soda water, to make up for the fact that some of the dough may not have been submerged under the water. Sprinkle with coarse sea salt.
- Bake for 25-30 minutes in the bottom wrack of the oven. The top of the bread will turn a dark brown color, and should sound hollow when tapped lightly.
- Let the bread cool for 20 minutes before slicing and enjoying warm.
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