Seeds Free 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 dough comes together with just flour, yeast, butter, salt, and water ā a beautifully simple lineup that keeps things completely free of seeds, whether that's sesame, poppy, or anything else that typically shows up on classic pretzel recipes. That quick dip in a baking soda bath is the secret to that signature chewy crust and deep golden color, no specialty ingredients required. Once they come out of the oven, a generous brush of melted butter followed by a toss in cinnamon sugar turns them into something that feels more like a warm dessert than a snack. They're best served straight from the sheet pan while the coating is still a little sticky and the insides are tender and soft. Whether you're making these for a crowd or just a cozy afternoon treat, the whole process is approachable and genuinely satisfying from start to finish.
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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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