Emulsifier Free Cinnamon Sugar Pretzel Bites
Soft, chewy, and rolled in a warm cinnamon sugar coating, these 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 melted butter ā nothing hidden, nothing processed, just honest pantry staples. That simplicity is exactly what makes this recipe such a win when you're avoiding emulsifiers, which tend to sneak into store-bought pretzels and packaged dough products. The classic baking soda bath is what gives each bite that signature chewy, slightly glossy exterior before it ever sees the oven. After a quick bake at high heat, a brush of melted butter and a generous toss in cinnamon sugar takes them somewhere between a soft pretzel and a churro. They're best served warm, straight from the sheet pan, when the coating is still a little fragrant and the inside is pillowy and tender.
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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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