Chestnut Free Cinnamon Sugar Pretzel Bites
Soft, pillowy, and rolled in a buttery cinnamon sugar coating, these pretzel bites are the kind of snack that disappears from the bowl before it even hits the table. The dough comes together with just flour, yeast, water, salt, and a little butter ā nothing complicated, nothing hidden. A quick dip in a baking soda bath is the secret behind that signature chewy exterior and deep golden color that makes each bite look and taste like it came straight from a bakery cart. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying treat ā every single ingredient is straightforward, with no ambiguity about what's in the dough or the coating. Tossing the warm bites in melted butter and cinnamon sugar right out of the oven means the coating clings perfectly and the aroma alone is enough to bring everyone running to the kitchen. These are best served warm, but honestly, they don't tend to last long enough to cool down.
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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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