Cashew 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. The dough comes together with just flour, yeast, water, salt, and a touch of melted butter ā nothing complicated, nothing hidden. That quick dip in a baking soda bath is the secret behind the signature chewy crust and deep golden color you'd expect from a proper pretzel. Once they come out of the oven, a generous brush of melted butter and a toss through cinnamon sugar turns them into something that feels almost indulgent. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying treat ā every ingredient is straightforward, with zero risk of sneaky cashew-based additions that sometimes show up in store-bought snack foods. They're best served warm, straight from the pan, when the sugar is still a little crisp and the inside is perfectly pillowy.
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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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