I can never make enough of these Cinnamon Sugar Pretzel Bites because they disappear faster than any dessert on the table. Soft, buttery, and coated in sweet cinnamon sugar, they’re the little bites everyone secretly wants seconds of.

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I’m obsessed with Cinnamon Sugar Pretzel Bites because they hit that sweet-salty spot I never get tired of. I love the soft, chewy middle, the buttery outside, and that gritty little crunch from ground cinnamon and sugar clinging to every bite.

And honestly, I can destroy a bowl of these faster than I’d ever admit in public. They taste like mall pretzels got way more fun and dessert-y, without losing that classic pretzel bite.

But the best part is how snackable they are. Tiny, buttery, cinnamon-loaded pieces.

I adore them for parties, movie nights, holidays, or straight off the tray.

Ingredients

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Warm water wakes the yeast up, so the dough gets soft and puffy.
Yeast brings that classic pretzel chew, not just plain bread energy.
A little sugar helps the yeast get moving fast.
Flour gives the bites structure, so they’re fluffy but still snackable.
Salt keeps the dough from tasting flat or boring.
Melted butter in the dough makes everything richer and softer.
The boiling water helps create that real pretzel bite texture.
Baking soda gives the outside its chewy, golden pretzel vibe.
Egg wash makes the tops shiny and nicely browned.
Cinnamon sugar is the sweet, cozy coating you’ll keep sneaking.
Plus melted butter helps the cinnamon sugar stick like a dream.
Basically, they’re soft, sweet, chewy, and dangerously easy to love.

Ingredient Quantities

1 1/2 cups warm water (about 110°F)

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon granulated sugar (for activating yeast)

4 cups all purpose flour, plus more for dusting

1 teaspoon fine salt

4 tablespoons unsalted butter, melted (for the dough)

10 cups water (for boiling)

2/3 cup baking soda (for boiling bath)

1 large egg

1 tablespoon water (for egg wash)

1 cup granulated sugar (for coating)

2 tablespoons ground cinnamon

4 tablespoons unsalted butter, melted (for tossing the baked bites)

How to Make this

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1. In a large bowl combine 1 1/2 cups warm water (about 110°F), 2 1/4 teaspoons active dry yeast and 1 tablespoon granulated sugar; let sit 5 to 10 minutes until foamy.

2. Add 4 cups all purpose flour, 1 teaspoon fine salt and 4 tablespoons melted unsalted butter to the yeast mixture; stir until a shaggy dough forms. Dust work surface with extra flour and turn dough out.

3. Knead 6 to 8 minutes until smooth and slightly tacky, adding a little flour if needed. Place in a lightly oiled bowl, cover and let rise in a warm place about 1 hour or until doubled.

4. Preheat oven to 425°F and line baking sheets with parchment. Bring 10 cups water and 2/3 cup baking soda to a rolling boil in a large pot.

5. Punch down dough, divide into 4 pieces and roll each into a long rope about 1 inch thick. Cut ropes into 1 inch pieces to form the pretzel bites.

6. Working in batches, carefully drop bites into the boiling baking soda bath and boil 30 seconds, flipping once. Remove with a slotted spoon and place on prepared baking sheets.

7. Whisk 1 large egg with 1 tablespoon water and gently brush each bite with the egg wash.

8. Bake 12 to 15 minutes until deep golden brown. Remove from oven and let cool slightly on the sheet.

9. While bites are warm, melt 4 tablespoons unsalted butter in a bowl. In another bowl combine 1 cup granulated sugar and 2 tablespoons ground cinnamon. Toss baked bites in melted butter then in the cinnamon sugar to coat. Serve warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Kitchen thermometer (for 110°F water)
4. Wooden spoon or silicone spatula
5. Bench scraper or hands for kneading
6. Large pot for boiling with lid
7. Slotted spoon or spider strainer
8. Baking sheets lined with parchment paper
9. Pastry brush and small bowls for egg wash and melted butter
10. Wire cooling rack

FAQ

How long does the dough need to rise and how can I tell it is ready? Let the dough rise in a warm, draft free spot until doubled in size, about 45 to 60 minutes. It is ready when a finger poke leaves a gentle indentation that slowly springs back.

Can I use instant yeast instead of active dry yeast? Yes. Use the same amount of instant yeast and you can mix it directly into the flour without proofing in warm water. Dough may rise a bit faster, so watch it closely.

Why do the bites get boiled in a baking soda bath before baking? The baking soda bath gives the exterior a chewy, glossy crust and helps develop that classic pretzel flavor by slightly alkalizing the surface before baking.

How should I store leftovers and how long do they keep? Store cooled bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip top bag for up to 1 month.

What is the best way to reheat pretzel bites so they taste fresh? Rewarm in a 350°F oven on a baking sheet for 5 to 8 minutes until warmed through. For frozen bites, thaw briefly at room temperature then reheat the same way.

Can I make these dairy free or vegan? Yes. Replace the melted butter in the dough and for tossing with a dairy free butter or neutral oil. Substitute the egg wash with a mixture of non dairy milk and a little maple syrup or aquafaba for browning.

Cinnamon Sugar Pretzel Bites Recipe Substitutions and Variations

Active dry yeast
- Instant yeast: use about 25% less and mix directly into the flour
- Fresh (compressed) yeast: use roughly 3 times the weight, dissolve in warm water before adding
- Rapid-rise yeast: use the same amount, expect faster rise times
All purpose flour
- Bread flour: use 1:1 for a chewier texture
- Whole wheat flour: replace up to 50% for nuttier flavor, add a bit more water
- Gluten free all purpose blend: use 1:1 but ensure the blend contains xanthan gum or add it
Unsalted butter
- Salted butter: use 1:1 and reduce any added salt by about 1/4 teaspoon
- Margarine or vegan butter: use 1:1 for dairy free option, flavor and texture will differ slightly
- Coconut oil: use 1:1 for dairy free option, imparts a mild coconut note
Large egg
- Milk or cream for egg wash: use the same quantity for a softer, less glossy finish
- Aquafaba: 3 tablespoons replaces one egg for a vegan egg wash
- Flax “egg” for binding in dough: 1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 5 minutes

Pro Tips

– For pillowy centers, keep the dough slightly tacky rather than dry. Add flour sparingly while kneading; a too dry dough makes dense bites. If you overdo the flour, let the dough rest 10 minutes to relax the gluten before continuing.

– Make the first rise in a warm, draft free spot. If your kitchen is cool, put the bowl in an oven with just the light on or on top of a warm appliance. The dough should roughly double, not race to overproof.

– Be careful when boiling the bites: use a wide, deep pot and a slotted spoon so they have room to float and you can flip them quickly. The baking soda bath gives that signature chew and color, so keep it at a rolling boil but only 30 seconds per side to avoid soggy interiors.

– Brush the egg wash evenly but lightly. Too much will pool and create dark or cracked spots. Use a pastry brush and tap off excess before brushing each bite.

– Toss the bites while they are still warm so the butter soaks in and the cinnamon sugar adheres. For later enjoyment, store cooled bites in a paper bag to keep the crust from getting soft, and refresh in a 350°F oven for 5 to 7 minutes before serving.

Cinnamon Sugar Pretzel Bites Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

147

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Kitchen thermometer (for 110°F water)
4. Wooden spoon or silicone spatula
5. Bench scraper or hands for kneading
6. Large pot for boiling with lid
7. Slotted spoon or spider strainer
8. Baking sheets lined with parchment paper
9. Pastry brush and small bowls for egg wash and melted butter
10. Wire cooling rack

Ingredients

1 1/2 cups warm water (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar (for activating yeast)
4 cups all purpose flour, plus more for dusting
1 teaspoon fine salt
4 tablespoons unsalted butter, melted (for the dough)
10 cups water (for boiling)
2/3 cup baking soda (for boiling bath)
1 large egg
1 tablespoon water (for egg wash)
1 cup granulated sugar (for coating)
2 tablespoons ground cinnamon
4 tablespoons unsalted butter, melted (for tossing the baked bites)

Directions

In a large bowl combine 1 1/2 cups warm water (about 110°F), 2 1/4 teaspoons active dry yeast and 1 tablespoon granulated sugar; let sit 5 to 10 minutes until foamy.
Add 4 cups all purpose flour, 1 teaspoon fine salt and 4 tablespoons melted unsalted butter to the yeast mixture; stir until a shaggy dough forms. Dust work surface with extra flour and turn dough out.
Knead 6 to 8 minutes until smooth and slightly tacky, adding a little flour if needed. Place in a lightly oiled bowl, cover and let rise in a warm place about 1 hour or until doubled.
Preheat oven to 425°F and line baking sheets with parchment. Bring 10 cups water and 2/3 cup baking soda to a rolling boil in a large pot.
Punch down dough, divide into 4 pieces and roll each into a long rope about 1 inch thick. Cut ropes into 1 inch pieces to form the pretzel bites.
Working in batches, carefully drop bites into the boiling baking soda bath and boil 30 seconds, flipping once. Remove with a slotted spoon and place on prepared baking sheets.
Whisk 1 large egg with 1 tablespoon water and gently brush each bite with the egg wash.
Bake 12 to 15 minutes until deep golden brown. Remove from oven and let cool slightly on the sheet.
While bites are warm, melt 4 tablespoons unsalted butter in a bowl. In another bowl combine 1 cup granulated sugar and 2 tablespoons ground cinnamon. Toss baked bites in melted butter then in the cinnamon sugar to coat. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.