High Fructose Corn Syrup Free Cinnamon Sugar Pretzel Bites
Soft, chewy, and rolled in a buttery cinnamon sugar coating, these pretzel bites are the kind of snack that disappears fast. The dough comes together with just flour, yeast, salt, butter, and a touch of granulated sugar ā nothing processed, nothing mysterious hiding in the ingredient list. That matters more than people realize, since so many store-bought pretzels and flavored snacks rely on corn syrup solids or sweetener blends to get their coating to stick and shine. Here, the magic comes from a classic baking soda bath, which gives each bite that signature chewy crust and deep golden color before they ever hit the oven. Once they're out, a quick brush of melted butter helps the cinnamon sugar cling perfectly ā no sticky syrups needed. The result is warm, pillowy, and genuinely satisfying, with a sweet crunch on the outside and a soft, airy pull in the middle. These are best served fresh from the oven, 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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