Cinnamon Sugar Soft Pretzel Bites
Cinnamon Pretzel Bites
Homemade soft pretzel bites baked until chewy and golden, brushed with butter, and rolled in warm cinnamon sugar.
These cinnamon sugar soft pretzel bites are built from a simple yeast dough, cut into bite-size pieces, and finished with the same chewy crust that makes a good soft pretzel so satisfying. The dough only needs a short rise, so the recipe stays practical for a weekend snack, party tray, or warm dessert.
A brief baking soda bath gives the bites their pretzel character before they go into a hot oven. They bake up puffed and golden, then get brushed with melted butter while still warm so the cinnamon sugar clings evenly to every side.
The coating should taste balanced rather than dusty or harsh, with enough cinnamon to be fragrant and enough sugar to make the warm buttered crust sparkle. Serve the bites soon after coating, when the centers are still soft and the outside has a gentle chew.
They are good on their own, but a small bowl of vanilla glaze, cream cheese dip, or warm chocolate sauce turns them into a more dessert-like snack. If making them ahead, keep the uncoated bites separate and refresh them in the oven before buttering and sugaring.
Nutrition (per serving)
Directions
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1
Stir the warm water, yeast, and 2 tablespoons sugar together in a large bowl and let stand for 5 minutes, until foamy.
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2
Mix in the salt, 2 tablespoons melted butter, and 3 1/2 cups flour, then add enough of the remaining flour to make a soft dough that pulls away from the bowl.
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3
Knead on a lightly floured surface for 4 to 5 minutes, until the dough is smooth and elastic. Cover and let rest for 15 minutes.
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4
Heat the oven to 425°F and line two baking sheets with parchment. Bring 8 cups water and the baking soda to a gentle boil in a wide pot.
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5
Divide the dough into 6 pieces, roll each piece into a rope about 3/4 inch thick, and cut the ropes into 1-inch bites.
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6
Boil the bites in batches for 20 to 30 seconds, turning once, then lift them out with a slotted spoon and arrange them on the prepared baking sheets.
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7
Bake for 12 to 15 minutes, rotating the pans halfway through, until the pretzel bites are puffed and deep golden brown.
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8
Stir the 1/2 cup sugar and cinnamon together in a shallow bowl. Brush the hot pretzel bites with the remaining melted butter, roll them in the cinnamon sugar, and serve warm.
Ingredients
- Warm Water:1 1/2 cups
- Active Dry Yeast:2 1/4 tsp
- Granulated Sugar:2 tbsp
- Fine Salt:1 tsp
- Unsalted Butter, melted and divided:6 tbsp
- All-Purpose Flour:4 cups
- Baking Soda:1/3 cup
- Water for boiling:8 cups
- Granulated Sugar for coating:1/2 cup
- Ground Cinnamon:1 1/2 tbsp
Tips & Notes
- The water for the yeast should feel warm, not hot; water that is too hot can slow or kill the yeast.
- Do not skip the baking soda bath, because it creates the chewy crust and pretzel flavor.
- For a make-ahead option, bake the bites without coating, cool them, then rewarm and finish with butter and cinnamon sugar just before serving.
- Use parchment rather than wax paper, since the oven temperature is high.
