Carrageenan 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 fast ā straight off the baking sheet before they even have a chance to cool. The dough comes together with just flour, yeast, water, salt, and a touch of butter, so every ingredient is completely straightforward and easy to verify. That matters more than people realize, because carrageenan ā a common additive used as a thickener or stabilizer ā has a way of sneaking into packaged doughs, flavored coatings, and even some dairy products. Making the dough from scratch here means you're in full control of what goes in. The baking soda bath is the real magic step, giving each bite that signature chewy, slightly glossy pretzel exterior before it ever hits the oven. Once they come out golden and fragrant, a quick brush of melted butter and a toss through cinnamon sugar takes them somewhere between a soft pretzel and a churro. Serve them warm and watch them vanish.
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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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