Almond Free Cinnamon Sugar Pretzel Bites
Soft, chewy, and rolled in a buttery cinnamon sugar coating, these little pretzel bites are the kind of snack that disappears the moment they hit the table. The dough comes together with just flour, yeast, butter, salt, and water ā nothing fancy, nothing hidden, and absolutely no tree nuts in sight. That quick dip in a baking soda bath is the secret behind that signature pretzel chew and gorgeous deep golden crust you'd expect from a bakery. It's a surprisingly simple technique that makes the results look and taste seriously impressive. Once they come out of the oven, a generous brush of melted butter followed by a toss in cinnamon sugar takes them straight into dessert-snack territory. These are ideal for parties, after-school treats, or honestly just a cozy weekend afternoon when you want something warm and homemade. Serve them fresh from the oven for the best texture ā though they rarely last long enough to cool down anyway.
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Learn more āIngredients
6 servings
For the dough
- 1 Ā½ tsp active dry yeast
- 1 tsp granulated sugar
- 1 cup warm water (110Ā°f / 43Ā°c)
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 tbsp unsalted butter, melted
For the baking soda bath
- 8 cups water
- ā cup baking soda
For the cinnamon sugar coating
- 3 tbsp unsalted butter, melted
- Ā½ cup granulated sugar
- 1 Ā½ tsp ground cinnamon
Instructions
- 1
In a large bowl, stir together the yeast, 1 tsp granulated sugar, and 1 cup warm water (110Ā°F / 43Ā°C). Let stand for 5ā7 minutes, until foamy and fragrant.
- 2
Add the flour, kosher salt, and 1 tbsp melted butter to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5ā6 minutes, until the dough is smooth, slightly tacky, and springs back when poked. Return to the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45ā60 minutes, until roughly doubled in size.
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