Macadamia 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 the moment you set them on the table. The dough comes together with just flour, yeast, salt, butter, and water ā nothing complicated, nothing hidden. That quick dip in a baking soda bath is what gives each bite its signature golden crust and that unmistakable pretzel chew before the oven does the rest of the work. Brushing them with melted butter straight out of the oven and tossing them in cinnamon sugar while they're still hot means every single bite gets that sweet, fragrant coating locked right in. The entire ingredient list is straightforward pantry staples, so there's no need to scrutinize labels or worry about unexpected nut additions sneaking into your snack. These are best served warm, but honestly they rarely last long enough to cool down anyway.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!