
Warm, pillowy, and rolled in a sweet cinnamon sugar crust, these little bites deliver everything you love about a soft pretzel with a dessert-worthy twist. The dough comes together with just flour, yeast, water, salt, and a touch of butter ā nothing hidden, nothing processed, and absolutely no soy in sight. That quick dip in a baking soda bath is the secret behind the signature chewy exterior and deep golden color that makes these look like they came straight from a bakery. Once they hit the oven and come out crackling and bronzed, a brush of melted butter and a generous toss in cinnamon sugar takes them somewhere truly irresistible. Packaged snack foods and store-bought pretzel bites can be surprisingly tricky to navigate when avoiding soy, since it hides in so many coatings, doughs, and flavor additives. Making these from scratch means you control every single ingredient, and the process is genuinely approachable ā just mix, knead, boil, and bake. Serve them warm and watch them disappear.
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Learn more ā6 servings











In a large bowl, stir together the yeast, 1 tsp granulated sugar, and 1 cup warm water (110°F / 43°C). Let stand for 5ā7 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 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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