Pillowy little dough bites go through a quick baking soda bath before baking, which is exactly what gives them that deep golden color and classic chewy-on-the-outside, soft-on-the-inside pretzel texture. Fresh from the oven, they get tossed straight into a warm cinnamon sugar coating so every piece is evenly dusted and fragrant with cinnamon. They're the kind of snack that disappears fast — sticky fingers, cinnamon sugar everywhere, and everyone reaching for one more. The dough itself comes together simply, with a short knead and a rise, so you get that bakery-style chew without any special equipment. Serve them warm in a big bowl for game day, movie night, or just because — this batch is a solid pick for a dairy free spread.
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In a large bowl, stir together the yeast, 1 tsp granulated sugar, and 1 cup warm water (110°F / 43°C). Let stand for 5–7 minutes, until foamy and fragrant.
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 5–6 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 45–60 minutes, until roughly doubled in size.
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