Sweet Pretzels

by Megan on April 23, 2012

I hope you all had a lovely weekend. Mine involved multiple lady dates. Friday was all about garlicky shawarma sandwiches and hummus downtown. Saturday involved sharing a pitcher of margaritas and fajitas for two with this lovely lady.

My weekend totally involved these sweet pretzels too. They are made from the sweet dough in the April issue of Bon Appetit! It’s brioche-esque and buttery. And with the sugar on top these are like eating a bagel/donut combo. I’m into it.

Oh! And if you bake these lovely pretzels, do me a favor. While they’re warm, slice (at least) one in half and make a jam and goat cheese sandwich. I promise, you’ll love it.

Let’s just eat sweet sandwiches always, ok?
(Like this one too!)

Sweet Pretzels (makes 12)
Recipe adapted from Bon Appetit, April 2012


sweet dough –

  • 2/3 cup milk
  • 5 T sugar, divided
  • 1 3/4 t active dry yeast
  • 2 large eggs, room temperature
  • 2 3/4 cups all-purpose flour (+1/2 cup, maybe)
  • 1 t kosher salt
  • 1/2 cup (1 stick) butter, at room temperature

toppings –

  • 1 egg white + 1 t water = egg wash
  • 1/4 T sugar divided
  • zest from 1/2-1 lemon
  • 1/2 t cinnamon


  1. Heat milk in a 2-cup measuring cup on the stove or in your  microwave until warm, but not hot. (I heated mine in the microwave for about a minute at 20-second bursts.) Whisk in 1 tablespoon of sugar and yeast. Set aside for 5 minutes, or until foamy. Whisk in eggs.
  2. Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook*. Add milk mixture, and with the mixer running, add the butter one tablespoon at a time, mixing well after each addition. Knead on medium-high speed until dough is soft and silky. Add up to another 1/2 cup of flour to make the dough more manageable. It should be pulling away from the side of the bowl.
  3. Spray a medium bowl with cooking spray or brush with melted butter; place the dough in the bowl turning once to coat. Cover with a tea towel and allow to rise in a warm area until doubled in size, 1-2 hours.
  4. Preheat your oven to 375°F and line two baking sheets with parchment paper.
  5. Divide dough into 12 equal pieces, rolling each into a 17″ long rope. Form the rope into a pretzel shape and place on the prepared pan. Repeat with all of the dough. Cover with a tea towel for 30 minutes.
  6. Rub lemon zest into 2 tablespoons of sugar, in a separate bowl stir the cinnamon into the remaining 2 tablespoons sugar. Brush each pretzel with the egg wash and sprinkle half with the lemon sugar and the other half with the cinnamon sugar.
  7. Bake for 16-18 minutes or until golden. Cool on a wire rack. Eat as is, or make sweet sandwiches!

YAY! Click HERE for a printable pdf of the recipe above.

I just love them both in different ways!

{ 17 comments… read them below or add one }

cindy April 23, 2012 at 9:02 am

weekends were made for lady-dates! I can definitely get with a bagel/donut combo!


Megan April 23, 2012 at 9:10 am

Totally! We need to eat cured meats together soon.


NicoleD April 23, 2012 at 9:52 am

These look insanely delicious! I definitely like it and want to make a sandwich on it, ha!


Megan April 23, 2012 at 10:04 am

Thanks, lady! <3


Heather April 23, 2012 at 1:55 pm

I am intrigued by sweet pretzels. I’ve only ever had savory. I imagine they’d also pair great with a healthy slathering of cream cheese.


Megan April 23, 2012 at 2:47 pm

Ooh they totally would be good with cream cheese!


Sydney @ The Crepes of Wrath April 23, 2012 at 2:43 pm

I will take 1 or 5 or 10 of those sweet pretzel sandwiches, please. Thank you!


Megan April 23, 2012 at 2:48 pm

I will give you twelve!


monica April 23, 2012 at 7:17 pm

these look absolutely delicious! i like the idea of lemon pretzels…yum!


Megan April 24, 2012 at 8:31 am

Thanks, Monica! The lemon ones were the favorite around here. 🙂


hannah April 24, 2012 at 12:33 pm
Megan April 24, 2012 at 1:35 pm

Whoa! Thanks!


Adrianna from A Cozy Kitchen April 24, 2012 at 7:09 pm

Whoa! Sweet pretzels! I need to do this. Especially the sugar and cinnamon–it’s callin’ my name.


Megan April 24, 2012 at 10:10 pm

Yeah girl! That one is good dunked in nutella. But what isn’t?


Nikkilooch April 28, 2012 at 3:25 am

Oh my Lord. I saw these on your instagram and liked it but didn’t know HOW much I’d like it until I read this post. Looks so good.


Megan April 30, 2012 at 10:20 am

Yes! I’m excited about your pretzel-love!


Sarah C. May 14, 2014 at 12:46 pm

I pictured it being both lemon and cinnamon together and I was digging it! Orange goes well with cinnamon. Hmm. It could either be really, really good or really, really bad.


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