Ginger Free Cinnamon Sugar Pretzel Bites
Soft, chewy, 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, salt, butter, and water ā a clean, straightforward lineup with zero hidden spices to worry about. That quick dip in a baking soda bath is what gives each bite its signature chewy crust and deep golden color before it even hits the oven. Once they're out and still warm, a brush of melted butter helps the cinnamon sugar cling to every surface for that irresistible sweet-and-savory finish. Many store-bought pretzel snacks and spice blends can sneak in unexpected ingredients, so making these from scratch puts you fully in control of what goes into the bowl. They're best served fresh and warm, but honestly they rarely last long enough to cool down completely.
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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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