Cinnamon Sugar Soft Pretzel Bites
These Cinnamon Sugar Soft Pretzel Bites are soft and chewy inside, with a crunchy, crackly exterior, dipped in butter and rolled in a mixture of cinnamon and sugar!
Servings: 20 servings
- 1 1/2 cups warm water warm to the touch, like a baby's bath water
- 1 Tbsp granulated sugar
- 1 (1/4 oz) package active dry yeast
- 4 1/2 cups all purpose flour
- 1 1/2 tsp kosher salt
- 4 Tbsp unsalted butter melted
Baking soda bath
- 8 - 10 cups water
- 2/3 cup baking soda
- 2 large egg yolks beaten with 2 Tbsp cold water
Cinnamon sugar topping
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 Tbsp ground cinnamon
Proof the yeast
To the bowl of a stand mixer, add warm water, sugar, and yeast. Stir and let sit for 5-10 minutes. After that time has elapsed, it should look foamy and smell “yeasty”.
Combine and knead dough
Add flour, salt, and melted butter. Using the dough hook attachment, mix on LOW speed until combined.
Increase speed to MED and knead for about 4 minutes, until the dough is smooth and pulls away from the side of the bowl.
Let dough rise
Spray a separate large bowl with cooking spray, and transfer dough to the bowl. Cover with plastic wrap and let sit in a warm spot for 1 hour.
Towards the end of the hour, bring a large stockpot with 10 cups of water to a boil.
Lightly spray a work surface with cooking spray and turn out the dough. Shape it into a ball, and divide in half. Divide each half into fourths, so you have 8 sections of dough.
Roll a section into a long rope, approximately 20” long. Slice the rope into roughly 1 1/2 inch pieces to make bites. Set aside and repeat with remaining sections of dough.
Baking soda bath
Once the water is boiling, carefully add the baking soda. It will bubble up like crazy, so add it slowly.
Boil about 15 bites at a time in the baking soda water, for just 15 seconds, then remove with a slotted spoon or frying spider and place on prepared baking sheet. Repeat with remaining pretzel bites, boiling in batches.
Whisk together egg yolks and water, and brush over pretzel bites.
Bake for 12-15 minutes, until deeply golden brown. Let cool for 5 minutes.
Top and serve
In a small bowl, add 1/2 cup melted butter from the cinnamon sugar topping section. In another shallow bowl, combine the granulated sugar and cinnamon.
Dip one pretzel bite in the butter, let the excess drip off, then roll in the cinnamon sugar mixture. Place on a wire cooling rack and repeat with remaining pretzel bites.
Serve warm alongside sweet cream cheese dip if desired.
- We love to serve these with a Sweet Cream Cheese Dip.
- Recipe serves approximately 20 people, assuming each person has around 5 pretzel bites.
- Recipe makes approximately 100-106 bites.
- Instant yeast can be used, and you can skip the "proof the yeast" step (but you'll still use all the ingredients, you just combine them and move forward, rather than waiting 5-10 minutes).
Calories: 191kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1283mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg