Nickel Allergy Friendly 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, water, salt, and a little butter ā a short, clean ingredient list that makes them a genuinely comfortable choice for anyone managing a nickel sensitivity. Many packaged snacks and whole grain products are high in nickel, so having a from-scratch treat built around all-purpose flour and simple pantry staples is a real win. The classic baking soda bath is what gives each bite that signature chewy crust and deep golden color before they even hit the oven. Once they're out, a quick brush of melted butter and a generous toss in cinnamon sugar takes them somewhere between a soft pretzel and a churro ā in the best possible way. They're best served warm, straight from the pan, when the coating is still slightly crisp and fragrant.
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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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