Shellfish 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 they hit the table. The dough comes together with just flour, yeast, salt, butter, and water ā nothing complicated, nothing to second-guess. A quick dip in a baking soda bath before baking is the secret behind that signature chewy pretzel exterior and deep golden color. Once they come out of the oven, a generous brush of melted butter followed by a toss in cinnamon sugar takes them somewhere between a soft pretzel and a churro, in the best possible way. Because every ingredient here is straightforward pantry staple territory, there's no need to scan labels for hidden seafood-derived additives or worry about cross-contact from processed snack foods. These are genuinely crowd-pleasing, and serving them warm is non-negotiable.
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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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