Snickerdoodle Pretzel Puffs
Homemade Snickerdoodle Pretzel Puffs. Soft, fluffy little pretzel buns made and coated with cinnamon and sugar and served with creamy cinnamon dip.
Snickerdoodles are the best!
It’s not just an amazing, cinnamon cookie, it’s a great word too. I love hearing it and I love saying it. It’s just too fun. “Snickerdoodle!!” I think that was even my nickname at some point in my life.
You can tell that I’m a huge fan of these cinnamon and sugar loaded treats. I like to make snickerdoodle flavored muffins, bread and now, I made pretzels. These are the best pretzels…ever!
Soft, homemade sweet pretzels made with cinnamon inside and baked with cinnamon/sugar coating. These pretzels are also served with a delicious cinnamon creamy dip. Both, pretzels and dip, compliment each other wonderfully.
Every second that you will put into making this treat will be SO worth it!
Try it and let me know. I can’t wait to hear what you think!
Snickerdoodle Pretzel Puffs
Ingredients
- ¼ oz packet dry active yeast
- 2 tsp white granulated sugar
- 1 cup warm water
- 1/8 tsp salt
- 3 cups all-purpose flour (plus more for surface)
- 2 Tbsp unsalted butter
- 1/2 cup white granulate sugar
- 1 tsp cinnamon
- __
- 1 Tbsp baking soda
- Pot of water
- __
- 3/4 cup white granulated sugar
- 2 tsp cinnamon
- Cinnamon Dip:
- 8 oz cream cheese softened
- 1/4 cup vanilla yogurt
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Mix yeast and 2 tsp of sugar in a medium bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
- Mix flour, 1/2 cup sugar and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
- Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic. Let rise for 30-45 minutes in a dry, warm place.
- Divide dough in smaller, manageable pieces. Roll each piece into about 1 inch thick rope. Cut the rope into about 1-inch pieces. Rolls them into balls.
- Mix 3/4 cup of sugar and 2 tsp cinnamon in a shallow bowl until completely combined.
- Roll each dough ball in cinnamon sugar mixture.
- Place rolls to a baking sheet lined with parchment paper and lightly greased (you may need 2 or 3 baking sheets). Let rest for 20 minutes in a dry, warm place.
- Preheat oven to 450 degrees.
- Bring a medium pot of water to a boil and add baking soda, stir well. Boil pretzel rolls in batches until puffed, about 30-45 seconds.
- Take out onto a paper towel, roll generously in cinnamon sugar mixture and return to baking sheet, leaving about 2 inches between the rolls. (You may need more than one baking sheet.)
- Bake until golden brown, 7-8 minutes.
Nutrition
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More Recipes From Me:
Homemade Soft Pretzel Twists with Buffalo Dip
Rosemary Soft Homemade Pretzels
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
ummmm…..wonderful recipe except there are no directions for the dip?????
do you just combine all the ingredients and mix? guess I’ll just have to figure it out on my own
since there are no directions….
These look really good, but I have to disagree with one point. Calling them Snickerdoodle Pretzels is just not correct. A true Snickerdoodle lover/baker knows you can’t make authentic Snickerdoodles without Cream of Tartar. That one ingredient is what makes it taste like a Snickerdoodle. These are plain and simple Cinnamon Sugar Pretzels.
Hi Anita! I appreciate your input.
I called these “snickerdoodles” because of the cinnamon/sugar coating mostly. Cream of Tartar is used to achieve a certain texture of the cookie, not for flavor since it doesn’t add to flavor. Since this is not a cookie but a snickerdoodle inspired pretzel, much like other snickerdoodle inspired dessert, cream of tartar is not something that should be used.
planning to make these tomorrow … and wondering how well they freeze?
Lyuba – these snickerdoodle pretels llok AMAZING to me!!
I love this recipe and I honestly can’t wait to try it!!
I have such fond memories of Snickerdoodle — the cookie. When my Hubby and I were first married he was working and getting his degree. I would make Snickerdoodle for him and I’d put them in his lunch. I will certainly make this recipe and surprise him. Thank you for sharing. Your photos are always awesome but I swear I can smell the cinnamon.
That is SO sweet, Marisa! I hope you both enjoy these and the memories 🙂
Thank you!!
These sound like a perfect snack to have ready after school! I just have one question. Do you really roll them in sugar before boiling and again after? Seems to me the sugar would come off in the water. Thanks so much.
Thank you, Tammy!
Some of it does come off but most cinnamon and sweetness stays. I tried a batch with rolling it before and after and a batch with just rolling after. I liked the ones that were rolled before and after much better 🙂
Oh my goodness yes!! These sound delightful! Pinned 😀
Thank you so much, Malia! 🙂