Christmas Cinnamon Sugar Pretzels
Ready-to-eat mini pretzel twists make this a crunchy snack, not a soft pretzel recipe. A light butter coating helps the cinnamon sugar cling to the twists, and a brief bake sets it without noticeably darkening the pretzels. Once they are completely cool, a white chocolate drizzle adds distinct ribbons over the sweet-salty coating.
The batch makes about 8 cups, or 8 to 10 snack servings. Plan on about 35 minutes, including cooling and setting time.
Ingredients for Christmas Cinnamon Sugar Pretzels
- 1 pound ready-to-eat mini pretzel twists (about 8 cups; 450g)
- 4 tablespoons unsalted butter, melted (55g)
- 1/2 cup granulated sugar (100g)
- 2 teaspoons ground cinnamon
- 4 ounces white chocolate, chopped or chips (115g); chopped chocolate may drizzle more smoothly
How to Make Christmas Cinnamon Sugar Pretzels
- Prepare the oven and coating: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment. Stir the sugar and cinnamon together in a small bowl.
- Coat the pretzels: Put the twists in a large bowl. Drizzle with the melted butter while tossing, then add the cinnamon sugar in two or three additions, tossing between each. The coating should be evenly distributed, with no butter pooling in the bowl.
- Bake briefly: Spread the pretzels in a single layer on the prepared sheet; use a second sheet or bake in batches if needed. Bake uncovered for 8 to 10 minutes, tossing once halfway through. Start checking at 7 minutes, since ovens and pretzel brands vary. Remove the pretzels when the coating looks set and no longer wet, before the twists become noticeably darker.
- Cool completely: Let the pretzels cool on the sheet or transfer them to a rack. Separate any twists that have settled together while they are still easy to move. Allow about 15 to 20 minutes for cooling.
- Drizzle and set: Melt the white chocolate gently using low microwave power or a double boiler, stirring until smooth. Drizzle it over the completely cooled pretzels with a spoon. Leave them undisturbed until the chocolate is set, then pile them in a bowl to serve.
Cooling before drizzling keeps the white chocolate visible on top of the cinnamon sugar instead of letting it melt into the coating.
For another cinnamon-sugar holiday bake, try Christmas Star Bread with Cinnamon Sugar.
How to Store Christmas Cinnamon Sugar Pretzels
Once the pretzels are completely cool and the drizzle is no longer tacky, store them in an airtight container at room temperature. Keep them dry and do not seal them while warm, which can trap moisture and soften the crunch. They do not need reheating. Freezing is not recommended for this version.
Nutrition
Approximate nutrition per serving, based on 1/9 of the batch: 350 calories, 6g protein, 11g fat, and 59g carbohydrates. Approximate nutrition per 100g: 435 calories, 7g protein, 14g fat, and 73g carbohydrates. Values vary by brand and ingredient choice.
Christmas Cinnamon Sugar Pretzels
Equipment
- Rimmed baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Spoon
- Microwave-safe bowl or double boiler
Ingredients
- 1 pound ready-to-eat mini pretzel twists (about 8 cups; 450g)
- 4 tablespoons unsalted butter, melted (55g)
- 1/2 cup granulated sugar (100g)
- 2 teaspoons ground cinnamon
- 4 ounces white chocolate, chopped or chips (115g)
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Stir the sugar and cinnamon together in a small bowl.
- Place the pretzels in a large bowl. Drizzle with melted butter while tossing.
- Add the cinnamon sugar in two or three additions, tossing between each until evenly coated.
- Spread the pretzels in a single layer on the prepared baking sheet. Use a second sheet or bake in batches if needed.
- Bake uncovered for 8 to 10 minutes, tossing once halfway through. Start checking at 7 minutes and remove them when the coating looks set and no longer wet, before the pretzels become noticeably darker.
- Cool the pretzels completely on the baking sheet or a rack, separating any twists that have settled together while they are easy to move. Allow about 15 to 20 minutes.
- Melt the white chocolate gently using low microwave power or a double boiler, stirring until smooth.
- Drizzle the chocolate over the completely cooled pretzels and leave undisturbed until set.
Tips
- Add the cinnamon sugar in several additions to help coat the pretzels evenly.
- Spread the pretzels in a single layer; use a second baking sheet or work in batches if needed.
- Start checking the pretzels at 7 minutes because oven and pretzel brands vary.
- Cool the pretzels completely before drizzling so the white chocolate stays visible on top.
- Chopped white chocolate may drizzle more smoothly than chips.