I can’t stop munching on these Cinnamon Sugar Pretzel Bites. Try eating just one, I dare you!
Crispy on the outside, soft on the inside, they’re perfectly chewy all around. And don’t even get me started on that sugary crunch coating.
Sweet, cinnamon-y, buttery, and slightly crispy, it’s irresistible!
Just when you think it can’t get more addictive, I added a creamy, dreamy cream cheese frosting dip. I know, dangerously delicious, but I couldn't resist.
These bite-sized treats bring those nostalgic mall vibes right to your kitchen. But trust me, they’re even better than the ones you remember!
WANT TO SAVE THIS RECIPE?
Ingredients for Cinnamon Sugar Pretzel Bites
- Active Dry Yeast & Warm Water: I mix the yeast and warm water (110°F) with the sugar to activate the rising process. It’s what gives the pretzels a light, airy texture.
- Brown Sugar: Feeds the yeast and adds a subtle sweetness to the pretzel dough. It also helps achieve a golden-brown crust.
- All-Purpose Flour: Creates the pretzels’ structure and makes them delightfully chewy.
- Unsalted Butter: Adds richness and makes the pretzels tender. I also use it to help the cinnamon sugar coating stick and create a rich frosting dip.
- Baking Soda: I add it to the water bath before baking. It gives the pretzels their distinctive dark, glossy crust.
- Egg & Water: This simple egg wash gives the pretzels their gorgeous golden-brown shine. Don’t skip it!
- Granulated Sugar & Ground Cinnamon: For that sweet cinnamon sugar coating.
- Cream Cheese Dip: A smooth, tangy-sweet combination of cream cheese, butter, powdered sugar, vanilla, and milk. It’s the perfect dipping companion!
How to Make Cinnamon Sugar Pretzel Bites
Crispy, pillowy soft, and chewy, these sweet soft pretzel bites are addicting. They taste like the ones at the mall, only better.
1. Activate yeast. 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. Make dough. Add the salt and 4 1/2 cups flour to the yeast mixture. Mix with a dough hook on low until combined, then knead on medium until smooth. Add more flour if sticky.
3. Roll. 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. Prep water bath. Preheat the oven to 425°F. Line two baking sheets with parchment. Boil the water in a large pot. Slowly stir in baking soda until dissolved.
5. Shape pretzel bites. Divide the dough into 8 portions. Roll each into 1/2-inch-thick ropes and cut into 1-inch pieces.
6. Boil. Drop the dough pieces into the baking soda bath for 30 seconds. Remove with a slotted spoon and place on baking sheets.
7. Bake. Brush with the egg wash and bake for 15–20 minutes until golden. Cool for 5 minutes.
8. Coat. Toss the warm pretzel bites with melted butter and the cinnamon sugar mixture until coated.
Tips for the Best Cinnamon Sugar Soft Pretzel Bites
Want food court-worthy pretzel bites? I’ve got you covered! Here are my top tips for nailing the texture and flavor:
- Use a thermometer. I always check to ensure the water isn’t over 110°F. If it's too hot, it'll kill the yeast.
- Check for frothy yeast. If it's not frothy, the yeast is bad, or the water is too hot. Either way, you'll need to start again.
- Make a warm spot for rising. Use the oven if you need a warm spot for the yeast to rise. Turn it 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! Boil the bites in batches of 10-15 to ensure even cooking.
- Keep the water bath clean. The baking soda bath creates a unique pretzel texture. If the water looks murky after the first batch, I change it to maintain the quality.
- Prep in advance. Sometimes, I shape and freeze unbaked pretzel bites for convenience. Then, boil and bake them directly from frozen when needed.
- Try other flavors. 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
I’ll be honest, nothing beats these pretzel bites warm and fresh from the oven!
But if you have some extra, you can easily store them for later. Just be sure to reheat them before serving—they’re best enjoyed warm!
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. Freeze 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. Alternatively, microwave them for 10–15 seconds for a quick refresh. Avoid overheating, which can dry them out.
More Bite-Sized Snacks You'll Love
Cinnamon Sugar Pretzel Bites
~80
servings30
minutes25
minutes33
kcalThese Cinnamon Sugar Pretzel Bites are a fun treat everyone will love! Soft, sweet, and addicting, they’re perfect for snacking.
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
- Use warm water. The water for the dough should be between 105 and 110°F. Use a thermometer to be precise. Too hot, and it will kill the yeast.
- Check for frothy yeast. If the yeast doesn’t froth after 5-10 minutes, it’s likely expired. You’ll need to start again with fresh yeast.
- Make a warm rising spot. Simply turn the oven to its lowest setting for 1 minute. Turn it off immediately and place the dough inside.
- Don’t skip the baking soda bath. This step is key for achieving that classic chewy texture and golden-brown exterior.
Nutrition
- Total number of serves: 80
- Calories: 33kcal
- Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 270mg
- Carbohydrates: 4g
- Vitamin A: 63IU
2 Comments
couldn’t you use refrigerated biscuit dough instead of making it from scratch??
Is a food processor with a dough hook absolutely necessary for this recipe?