Legume Free Cinnamon Sugar Pretzel Bites
Warm, pillowy, and rolled in a buttery cinnamon sugar coating, these soft pretzel bites are the kind of snack that disappears fast. The dough comes together with just flour, yeast, water, salt, and a little melted butter ā nothing complicated, nothing hidden. That quick dip in a baking soda bath is the secret behind the chewy, golden exterior that makes a pretzel a pretzel, and it works beautifully here. For anyone navigating legume-free eating, this recipe is a natural fit since every single ingredient is straightforwardly grain- and dairy-based with zero bean, pea, or lentil derivatives in sight. No soy flour, no chickpea starch, no sneaky legume-based additives that can show up in packaged snack foods. You get that classic soft pretzel experience ā deep brown crust, tender inside, sweet and spiced all over ā completely from scratch and completely on your terms. Serve them warm straight from the oven and watch them vanish.
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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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