Cinnamon sugar pretzel bites perfectly balance soft, pillowy dough with a sweet, cinnamon coating.
Each one is packed with flavor, and when paired with a rich cream cheese dip, they become downright irresistible.
They’re perfect for gatherings or a cozy evening treat. Serve them fresh from the oven, and they’ll magically disappear.
Why You’ll Love These Cinnamon Sugar Pretzel Bites
Sweetly Spiced Flavor: Unlike regular pretzel bites, which get a generous sprinkle of salt, these babies are encased in a crisp coating of butter, sugar, and cinnamon. Yum!
Perfect for Parties: If you need a bite-sized treat your guests can mingle with, these pretzels are just the thing!
Sweet or Savory Finish: With this easy dough recipe, you can easily make a batch of sweet and a batch of savory bites!
Ingredients
- Active Dry Yeast & Warm Water: Mix with the sugar to activate the rising process.
- Brown Sugar: Feeds the yeast and adds a subtle sweetness to the dough. It also helps it achieve a golden-brown color while baking.
- Salt: Controls yeast growth and enhances the overall taste.
- All-Purpose Flour: Creates the pretzels’ structure and makes them delightfully chewy.
- Unsalted Butter: Adds richness and makes the pretzels tender.
- Baking Soda: Gives the pretzels their distinctive dark, glossy crust.
- Egg & Water: The egg wash that gives the pretzels their gorgeous golden-brown shine.
- Granulated Sugar & Ground Cinnamon: For the coating.
- Cream Cheese Dip: A smooth, tangy-sweet combination of cream cheese, butter, powdered sugar, vanilla, and milk. It’s the perfect dipping companion for the warm pretzel bites.
How to Make Cinnamon Sugar Pretzel Bites
While this recipe is more involved than opening a can of biscuits, the results speak for themselves.
Here are the steps:
1. COMBINE the warm water, brown sugar, melted butter, and yeast in a stand mixer bowl. Stir gently and let sit for 5–10 minutes until frothy.
2. ADD the salt and 4 1/2 cups flour. Mix with a dough hook on low until combined, then knead on medium until smooth. Add more flour if sticky.
3. ROLL the dough on a floured surface into a ball. Place in an oiled bowl, turn to coat, and cover. Let rise in a warm spot for 1 hour or until doubled.
4. PREHEAT oven to 425°F. Line two baking sheets with parchment.
5. BOIL the water in a large pot. Slowly stir in baking soda until dissolved.
6. DIVIDE the dough into 8 portions. Roll each into 1/2-inch-thick ropes and cut into 1-inch pieces.
7. DROP the dough pieces into the baking soda bath for 30 seconds. Remove with a slotted spoon and place on baking sheets.
8. BRUSH with egg wash and bake for 15–20 minutes until golden. Cool for 5 minutes.
9. TOSS warm pretzel bites with melted butter and cinnamon sugar until coated.
10. BEAT the cream cheese and butter in a medium bowl until smooth. Gradually add powdered sugar and vanilla, then milk to reach dipping consistency. Serve and enjoy!
Tips for the Best Cinnamon Sugar Pretzel Bites
Nothing about this recipe is difficult, but I do have a few tips to help streamline the process:
- Use a thermometer. The water shouldn’t be over 110°F. If it’s too hot, it’ll kill the yeast.
- The yeast should be frothy. If it’s not, the yeast is bad, or the water is too hot. Either way, you’ll need to start again.
- Make a warm spot for rising. If you have a suitable place in your home, that’s great. If not, turn the oven to its lowest setting for 1 minute. Then, turn it off immediately and place the dough inside to rise.
- Boil in batches. Don’t overcrowd the pot when boiling the pretzel bites. Cook them in batches of 10-15.
- Keep the water bath clean. The baking soda bath creates the unique pretzel texture. If the water looks murky after your first batch, change it to maintain the quality.
- Make them ahead of time. Shape and freeze unbaked pretzel bites for convenience. Then, boil and bake them directly from frozen when needed.
- Recipe variations. Swap the cinnamon sugar for powdered sugar, cocoa powder, or your favorite sweet spices. For savory bites, try sea salt, garlic and parmesan, or onion powder and parsley.
How to Store
Pretzel bites taste best when fresh and warm. However, you can store or freeze them for later, too.
To Store: Place the fully cooled bites in an airtight container. Store them at room temperature for 2 days.
To Freeze: Freeze pretzel bites in a single layer on a baking sheet. Transfer them to a freezer-safe container for up to 2 months. Thaw at room temperature before reheating.
To Reheat: Warm pretzel bites in a 300°F oven for 5-8 minutes. Or microwave them for 10–15 seconds for a quick refresh. Avoid over-heating, which can dry them out.
More Bite-Sized Treats You’ll Love
Pecan Pie Bark
Cinnamon Sugar Biscuit Bites
Apple Fritter Bites
Cinnamon Roll Bites
Cinnamon Sugar Pretzel Bites
~80
servings30
minutes25
minutes58
kcalSoft cinnamon sugar pretzel bites with cream cheese dip are perfectly sweet, fluffy, and completely irresistible! They’re a fun treat everyone will love.
Ingredients
- Soft Pretzel Bites
1 1/2 cups warm water (about 110°Fahrenheit)
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons (1 packet) active dry yeast
2 teaspoons salt
4 1/2-5 all-purpose flour, plus more for dusting
1 egg beaten with 1 tablespoon water (egg wash)
- Baking Soda Bath
12 cups water (3 quarts)
1/2 cup baking soda
- Cinnamon Sugar Coating
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted and cooled
- Cream Cheese Dip
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk
Instructions
- Make the Pretzel Dough: In the bowl of a stand mixer, combine the warm water, brown sugar, melted butter, and active dry yeast. Stir gently with a fork, then let the mixture sit for 5–10 minutes until frothy.
- Add the salt and 4 1/2 cups of flour. Stir with a dough hook on low until combined. Then, increase the speed to medium and knead the dough until smooth and it pulls away from the side. If the dough seems too sticky, add more flour, a little at a time.
- Turn the dough onto a lightly floured surface and knead gently into a ball. Place in an oiled bowl, turning once to coat it lightly. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour or until doubled in size.
- Preheat the oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Cook the Pretzel Bites: In a large pot, bring the water to a boil, then slowly add in the baking soda, stirring until dissolved. It will froth up, so be sure to use a large enough pot.
- While the water boils, punch down the risen dough and divide it into 8 equal portions. Roll each portion into a rope about 1/2 inch thick, then cut into 1-inch pieces.
- Working in batches, drop the dough pieces into the boiling baking soda bath for 30 seconds. Use a slotted spoon to remove them and place them onto the prepared baking sheets with space between them.
- Brush the tops with the egg wash and bake for 15-20 minutes, until golden brown. Cool on the baking sheet for 5 minutes.
- Make the Coating: In a shallow dish, mix the granulated sugar and cinnamon until well combined.
- Transfer the warm pretzel bites to a large bowl. Drizzle the butter and sprinkle the cinnamon sugar on top. Then, toss the bites gently until evenly coated.
- Make the Dip: In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth and fluffy. Slowly add the powdered sugar and vanilla extract, beating until well combined. Add the milk as needed to achieve the desired dipping consistency.
- Arrange the cinnamon sugar pretzel bites on a serving platter with the cream cheese dip on the side. Enjoy warm for the best flavor and texture!
Notes
- The water for the dough should be between 105 and 110°F. Use a thermometer to be precise. If it’s too hot, it will kill the yeast.
- If the yeast doesn’t froth after 5-10 minutes, it’s likely expired. You’ll need to start again with fresh yeast.
- To make a warm rising spot, turn the oven to its lowest setting for 1 minute. Turn it off immediately and place the dough inside.
