Lupin 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 from the bowl before it even hits the table. The dough comes together with just flour, yeast, water, salt, and a touch of butter ā a clean, straightforward ingredient list with no specialty flours or additives to second-guess. That matters a lot when you're navigating products that sometimes sneak in legume-based flours as fillers or extenders, because here you're making everything from scratch and you know exactly what's in it. The baking soda bath is the secret to that signature pretzel chew and deep golden crust, and it takes only 30 seconds per batch. Once they're out of the oven, a quick brush of melted butter and a generous toss in cinnamon sugar turns them into something that feels almost dessert-like. They're best served warm, straight from the 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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