Sweet & Crunchy Oven-Baked Cinnamon Pretzels

Whenever I’m craving something sweet and a little bit crunchy, these Sweet & Crunchy Oven-Baked Cinnamon Pretzels always hit the spot. They’re one of those quick, no-fuss recipes that come together in just minutes but taste like something you’d find in a bakery. The combination of warm cinnamon sugar and the salty crunch of pretzels is just irresistible, and I love how the oven gives them that perfectly toasty finish.

What I really enjoy about this recipe is how simple the ingredient list is. Chances are, you’ve already got everything you need sitting in your pantry. With just a bag of pretzels, a little sugar, cinnamon, and some coconut oil (or vegetable oil), you can whip up a sweet snack that’s perfect for sharing, or keeping all to yourself, no judgment here! They’re especially handy for last-minute get-togethers, after-school snacks, or just when you want to treat yourself without making a big mess in the kitchen.

And let’s be honest, there’s something about the smell of cinnamon baking in the oven that just makes the whole house feel warm and cozy. Every time I make these, my kids come running into the kitchen because they know something delicious is about to come out of the oven. Whether you enjoy them warm right after baking or let them cool for a crunchy snack later, these pretzels are definitely going to disappear fast.

Ingredients

• 3/4 cup coconut oil (vegetable oil can be used as another option): Coconut oil gives the pretzels a light sweetness, but vegetable oil works just as well if that’s what you have on hand.

• 3/4 cup granulated sugar: The sugar caramelizes slightly in the oven, giving the pretzels their irresistible sweet crunch.

• 3 tbsp ground cinnamon: Cinnamon adds that warm, cozy flavor that makes these pretzels so addictive.

• 16 oz twisted pretzels: The salty crunch of pretzels balances perfectly with the sweet cinnamon sugar coating.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Melt the coconut oil in a large mixing bowl, then stir in the sugar and cinnamon until fully blended.

2. Add the pretzels to the bowl.

3. Using a spatula or large spoon, gently toss until each pretzel is evenly coated.

4. Spread the pretzels in a single layer on an 11×13 baking sheet.

5. Bake at 350°F for 3–5 minutes, watching closely. Remove them as soon as the sugar darkens slightly to prevent burning.

6. Let the pretzels cool for 1–2 minutes before serving.

Tips & Tricks for Perfect Oven-Baked Cinnamon Pretzels

• Don’t walk away from the oven, these only need a few minutes, and they can go from golden to burnt pretty quickly.

• If you want extra crunch, spread the pretzels in a single layer and give them space so they don’t steam.

• Love a stronger cinnamon flavor? Add an extra sprinkle on top right after baking while they’re still warm.

• For less mess, line your baking sheet with parchment paper, it makes cleanup a breeze.

• If you prefer a lighter coating, start with half the sugar mixture and add more to taste as you toss.

• Store leftovers in an airtight container, but honestly, they rarely last long enough to put away!

Serving

• Serve these warm right out of the oven for the ultimate cozy snack, they taste amazing when the cinnamon sugar is still slightly melty.

• Pair them with a mug of hot cocoa, cider, or coffee for a sweet little afternoon pick-me-up.

• Set them out in a big bowl at parties or game nights, they’ll disappear in no time!

• For a fun dessert twist, drizzle a little melted white or dark chocolate over the top before serving.

• Pack them into little treat bags for holiday gifts or school snacks, they’re just as good cooled as they are warm.

Storing

• Keep your cinnamon pretzels in an airtight container at room temperature so they stay fresh and crunchy.

• They’re best enjoyed within 3–4 days, but trust me, they usually don’t last that long!

• If they start to lose a little crunch, pop them back in the oven for 2–3 minutes to crisp them up again.

• Avoid storing them in the fridge, it can make the pretzels soft instead of crunchy.

• These also make great make-ahead snacks, so you can bake a batch and enjoy them all week.