Citric Acid Free Cinnamon Sugar Pretzel Bites
Soft, pillowy, 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 butter ā nothing hidden, nothing processed, and absolutely no citric acid in sight. That matters more than you might think, since citric acid quietly shows up in a surprising number of packaged snacks and even some store-bought doughs as a preservative or flavor enhancer. Making these from scratch puts you fully in control of every ingredient. The baking soda bath is what gives each bite that signature chewy, golden exterior before they ever hit the oven ā a simple but brilliant technique that needs nothing more than water and baking soda. Once they come out of the oven, a quick brush of melted butter and a toss in cinnamon sugar turns them into something that tastes genuinely indulgent. 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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