Sesame Free Cinnamon Sugar Pretzel Bites
Soft, chewy, and rolled in a buttery cinnamon sugar coating, these little pretzel bites are the kind of snack that disappears from the bowl before it even hits the table. The dough comes together with just flour, yeast, water, salt, and a touch of butter ā nothing complicated, nothing hidden. That quick dip in a baking soda bath is what gives each bite its signature chewy crust and deep golden color straight out of the oven. For anyone navigating sesame allergies or sensitivities, store-bought pretzels and pretzel snacks are notoriously risky territory, often coated or processed alongside sesame seeds. Making them from scratch here means you control every single ingredient, and this recipe keeps things beautifully simple with no seeds of any kind in sight. Brushing the warm bites with melted butter and tossing them in cinnamon sugar right out of the oven is genuinely one of the most satisfying finishing moves in home baking. Serve them warm and watch them vanish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!