Soft, pillowy, and rolled in a buttery cinnamon sugar coating, these pretzel bites are the kind of snack that disappears the moment they hit the table. The dough comes together with all-purpose flour, yeast, butter, and a handful of pantry staples — no specialty grains involved, which makes them a natural fit for anyone avoiding rye. The real magic happens in the baking soda bath, which gives each bite that signature chewy, golden-brown pretzel exterior before they ever see the oven. Once they bake up deep and gorgeous at 425°F, a quick brush of melted butter and a generous toss in cinnamon sugar takes them somewhere between classic pretzel and warm churro. They're best served straight from the oven while the coating is still slightly crisp and fragrant. Whether you're making them for a crowd or just treating yourself on a slow afternoon, this is one of those recipes that feels far more impressive than the effort involved.
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In a large bowl, stir together the yeast, 1 tsp granulated sugar, and 1 cup warm water (110°F / 43°C). Let stand for 5–7 minutes, until foamy and fragrant.
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 5–6 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 45–60 minutes, until roughly doubled in size.
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