Mushroom Free Cinnamon Sugar Pretzel Bites
Warm, pillowy, and rolled in a sweet cinnamon sugar crust, these soft pretzel bites are the kind of snack that disappears the moment they hit the table. The dough comes together with just flour, yeast, butter, water, and salt ā a beautifully simple lineup that happens to be completely free of fungi-based ingredients, so there's nothing to second-guess here. The real magic is the baking soda bath, which gives each bite that signature chewy, golden-brown exterior before it ever sees the oven. After a quick 12ā15 minute bake, you brush them straight from the oven with melted butter and toss them in cinnamon sugar while they're still hot, so every bite gets that sticky, caramelized coating. They're best served warm, ideally with a dipping sauce or just eaten straight off the pan before anyone else gets to them.
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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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