Cinnamon Sugar & White Chocolate Artisan Pretzels – ¾ lb Artisan Pouch

Cinnamon Sugar & White Chocolate Artisan Pretzels

Kingston Sweet Batch • Hand-Drizzled in White Chocolate

Cinnamon Sugar. White Chocolate. Made by Hand.

Some Kingston recipes are built around ranch.

Some bring smoke.

Some bring serious heat.

And then there are the sweet ones.

Cinnamon Sugar takes Kingston in an entirely different direction.

I start with crunchy pretzels and my sugar-brine process, building that familiar combination of warm cinnamon and sweetness around the salty pretzel underneath.

But I don't stop there.

Once they're ready, I drizzle the batch by hand with white chocolate.

Not dipped.

Not completely covered.

Drizzled.

That leaves you with cinnamon sugar in one bite, a little more white chocolate in another, and that salty pretzel crunch underneath everything.

Sweet.

Salty.

Crunchy.

Creamy.

And incredibly hard to leave alone.

The Flavor

Cinnamon Sugar starts exactly where it should:

Warm cinnamon.

Sweet sugar.

Salty pretzel.

But the sugar-brine process gives the recipe more character than simply dusting a pretzel with cinnamon sugar.

The sweetness works its way into the entire experience while the pretzel still keeps its crunch and salty backbone.

Then comes the white chocolate.

I drizzle it over the pretzels by hand, creating ribbons of creamy sweetness throughout the batch without burying everything underneath chocolate.

The result is all about contrast.

Warm cinnamon against creamy white chocolate.

Sweet against salty.

Smooth against crunchy.

Sometimes simple combinations are the hardest ones to stop eating.

Why I Make It This Way

I could completely coat these in white chocolate.

I don't want to.

The pretzel still matters.

So does the cinnamon.

So does the salt.

The white chocolate should be part of the recipe—not the entire recipe.

That's why I drizzle each batch by hand.

Some pretzels catch a little more.

Some catch a little less.

And that's exactly how something made by hand should be.

The Sugar-Brine Difference

Cinnamon Sugar is part of a different side of Kingston.

Instead of building the recipe around my savory seasoning foundation, I use my sugar-brine process to create the base for these sweet pretzels.

It gives me a completely different canvas to work with—one that lets cinnamon, sugar, chocolate, and the natural saltiness of the pretzel play against each other.

Then I finish the batch by hand.

It's another process.

Another kind of recipe.

But the philosophy is exactly the same:

Make it in micro-batches. Pay attention to the details. Don't rush it.

Flavor Profile

Overall Flavor: Sweet & Warm

Cinnamon: ★★★★★

Sweetness: ★★★★☆

White Chocolate: ★★★★☆

Saltiness: ★★☆☆☆

Creaminess: ★★★☆☆

Crunch: ★★★★★

Indulgence: ★★★★★

Perfect For

• Fall snacking

• Coffee breaks

• Movie nights

• Holiday gatherings

• Dessert boards

• Office treats

• Hostess gifts

• Road trips

• Sharing — assuming you actually want to share

Crafted the Kingston Way

I make Cinnamon Sugar differently from my savory recipes.

Each batch goes through my sugar-brine process before being finished with cinnamon sugar and hand-drizzled white chocolate.

No giant production line.

No mass manufacturing.

And no machine applying the chocolate drizzle.

Just intentionally crafted micro-batches finished by hand.

Product Details

Collection: Sweet Batch Collection

Package: Premium Artisan Pouch

Net Weight: 12 oz (¾ lb)

Style: Cinnamon Sugar Pretzels with White Chocolate Drizzle

Crafting Method: Sugar-Brined & Handcrafted in Micro-Batches

Finish: Hand-Drizzled White Chocolate

Production: Released in Limited Quantities

Ingredients

Pretzels, sugar-brine mixture, cinnamon sugar, white chocolate, and other recipe ingredients.

Contains: Milk and Wheat.

(Final ingredient and allergen statement will match the printed packaging.)

Freshness Promise

I don't make Cinnamon Sugar to sit around in a warehouse.

I produce it in limited micro-batches, finish the white chocolate drizzle by hand, package it fresh, and release it while that batch lasts.

When it's gone, it's gone until I put Cinnamon Sugar back into the production schedule.

That's the Kingston approach.

I don't need to make the most.

I want to make something worth opening the bag for.

— Patrick

Founder & Snackmaker

Frequently Asked Questions

Are these completely covered in white chocolate?

No—and that's intentional.

I hand drizzle the white chocolate over each batch rather than completely coating the pretzels. You still get the cinnamon sugar, salty pretzel crunch, and creamy white chocolate without any one element taking over.

Are Cinnamon Sugar pretzels very sweet?

They're definitely one of my sweet recipes, but the salty pretzel helps balance the cinnamon sugar and white chocolate. The goal is sweet-and-salty rather than candy-like.

What does sugar-brined mean?

It's the process I use to build the sweet foundation of the recipe before the pretzels receive their cinnamon sugar and white chocolate finish. It's a different process from the one I use for my savory recipes and gives my sweet pretzels their own character.

Is the white chocolate drizzle really done by hand?

Yes.

I drizzle the white chocolate onto each micro-batch myself before the pretzels are packaged.

When are these made?

Cinnamon Sugar is produced in limited micro-batch releases. When the current batch sells out, availability depends on when I schedule the next production run.

How should I store them?

Keep the pouch sealed and store it in a cool, dry place. Because these contain white chocolate, avoid excessive heat or direct sunlight.

You May Also Enjoy

If Cinnamon Sugar hits the sweet spot, keep an eye on my other Sweet Batch releases. These recipes come and go throughout the year, and I use the same micro-batch approach to create sweet pretzels that are every bit as carefully crafted as my savory flavors.