Pescatarian Cinnamon Sugar Pretzel Bites
Soft, pillowy, and rolled in a buttery cinnamon sugar coating, these pretzel bites are the kind of snack that disappears the moment you set them on the table. The secret to that signature chewy crust is a quick dip in a baking soda bath before they hit the oven ā a classic pretzel technique that gives each bite its gorgeous deep-golden color and satisfying snap. From there, a generous brush of melted butter and a toss through cinnamon sugar turns them into something that tastes like a cross between a soft pretzel and a churro. The whole process is straightforward and deeply satisfying, especially that first pull of warm dough from the oven. These are naturally free from meat and seafood, built entirely from pantry staples like flour, yeast, butter, and spices ā no substitutions or workarounds needed. Whether you're serving them as a party appetizer, an after-school treat, or a cozy weekend project, they're best enjoyed warm and fresh, ideally with a crowd nearby to help finish them off.
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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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