Fructose Free Cinnamon Sugar Pretzel Bites
Warm, pillowy, and dusted in a sweet cinnamon sugar crust, these little pretzel bites are the kind of snack that disappears fast. The dough comes together with just flour, yeast, salt, butter, and a small amount of granulated sugar ā a short, clean ingredient list that keeps fructose concerns firmly off the table. That quick baking soda bath is the secret weapon here, giving each bite its signature chewy exterior and deep golden color before it ever hits the oven. Once they're out, a brush of melted butter and a toss through cinnamon sugar takes them somewhere between a soft pretzel and a churro ā in the best possible way. Managing fructose intake often means scanning labels on packaged snacks for sneaky sweeteners, so making these from scratch puts you completely in control of what goes in. They're best served warm, straight from the pan, when the coating is still slightly crisp and the inside is soft 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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