Black Pepper Free Cinnamon Sugar Pretzel Bites
Soft, pillowy, and rolled in a sweet cinnamon sugar coating, these pretzel bites are the kind of snack that disappears the moment you set them on the table. The dough comes together with just a handful of pantry staples ā flour, yeast, butter, and salt ā and a quick dip in a baking soda bath is what gives each bite that signature chewy, golden-brown crust. For anyone navigating a sensitivity to black pepper, this recipe is a genuinely safe and satisfying treat, since the entire ingredient list is naturally free of it without any substitutions needed. The cinnamon sugar coating goes on right out of the oven, so the butter soaks in while everything is still warm and the sugar clings perfectly to every surface. They're best served fresh, but honestly they rarely last long enough to worry about storing them.
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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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