Citrus Free Cinnamon Sugar Pretzel Bites
Warm, pillowy, and rolled in a buttery cinnamon sugar coating, these soft pretzel bites are the kind of snack that disappears the moment they hit the table. The dough comes together with just flour, yeast, water, salt, and a little butter ā nothing complicated, nothing that needs a second glance for hidden citrus derivatives. That quick dip in a baking soda bath is what gives each bite its signature chewy exterior and deep golden color before it ever sees the oven. Once they're out and still hot, a brush of melted butter followed by a generous toss in cinnamon sugar takes them somewhere between a soft pretzel and a churro ā in the best possible way. For anyone navigating citrus sensitivities, this recipe is a genuine win because every single ingredient is straightforward and easy to verify. They're best served warm, but honestly they rarely 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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