I’ll never forget the first time my kitchen filled with the warm, buttery scent of cinnamon sugar mingling with the toasty aroma of pretzels. It was a gloomy Tuesday afternoon, and I was craving something sweet, salty, and supremely snackable without a trip to the store. I threw together what I had on hand, and those humble pretzel sticks transformed into something magical. Now, these Cinnamon Sugar Pretzel Sticks are my go-to treat for movie nights, last-minute guests, or just a moment of cozy indulgence. They’re so simple you can’t mess them up, and I promise, once you make them, your home will smell like a bakery and you’ll feel like a kitchen genius.
Ingredients
- 1 bag of pretzel sticks
- 4 tbsp melted butter
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Let’s talk about these simple stars. For the pretzels, I’ve learned not to skimp—get a good, sturdy brand. The thin or generic ones can get soggy under the butter. That butter? Use real, unsalted butter. I tried margarine once in a pinch, and it just didn’t coat the same or give that rich flavor. Trust me, it makes a huge difference. The cinnamon-to-sugar ratio is my personal sweet spot after some tweaking. You might be tempted to just eyeball it, but measure this time. Too much cinnamon can be overpowering, and too little just won’t give you that warm, spiced hug in every bite.
Equipment Needed
- Two large mixing bowls (one shallow)
- Baking sheet
- Parchment paper or a silicone baking mat
- Pastry brush or a simple spoon
- Airtight container for storage
You really don’t need any fancy gadgets here, which is part of why I love this recipe so much. The two bowls are key—one for your butter bath and one for your cinnamon sugar shower. I’ve tried to do it in one bowl, mixing the sugar right into the butter, and it created a clumpy, uneven mess. A baking sheet lined with parchment is non-negotiable unless you enjoy scrubbing baked-on sugar. The silicone mat is my personal favorite because nothing sticks, ever. As for coating, I started with a pastry brush but found my fingers (washed, of course!) work best for tossing and ensuring every nook and cranny gets loved.
Step-by-Step Instructions
First, get your stations ready. Line that baking sheet with parchment paper—don’t skip this, or you’ll be chiseling caramelized sugar later. In one shallow bowl, melt your butter until it’s just liquid and warm, not hot. In the other bowl, whisk together the sugar and cinnamon until it’s a uniform, sandy-looking mix. This is where the magic starts, and the smell alone is heavenly. I like to dump a good handful of pretzel sticks into the butter bowl first. Here’s my tip: use a spoon to drizzle and toss them for a few seconds until they’re lightly coated, but don’t let them swim in there. Soggy pretzels are the enemy.
Next, quickly transfer the buttered pretzels to the cinnamon sugar bowl. I use my clean hands for this part, gently tossing and sifting the sugar over them until they’re perfectly dressed. It’s a bit messy, but it’s the fun kind of messy. Lay each stick in a single layer on your prepared baking sheet. This part matters—if they’re piled on top of each other, they’ll steam and stick together into one big pretzel knot. I learned that the hard way my first batch. Once they’re all neatly arranged, I sometimes give a very light sprinkle of any leftover sugar from the bowl over the top for an extra sparkle.(See the next page below to continue…)