I made Pretzels With Cinnamon And Sugar into little buttery bites that disappear in seconds, and I’m not sharing my spot on the plate.

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I’m low-key obsessed with Cinnamon Sugar Pretzel Bites and I’ll own it. I love that crunchy-sweet crust giving way to soft dough, like a little sugar bomb in my mouth.

Pretzels With Cinnamon And Sugar are my snack-mood fix after a long day. I dunk them into Pretzel Icing Dip and lose track of time.

Unsalted butter soaked into the bites, and ground cinnamon coats every nook. But the best part is how they vanish on the plate, leaving only crumbs and the urge for one more.

Pure, simple, addictive. Zero guilt, just delicious chaos on a napkin every time.

Ingredients

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Warm water: wakes the yeast, makes the dough soft and easy to work with.
Active dry yeast: gives rise and chew, it’s the puff in each bite.
Granulated sugar (for yeast): feeds the yeast so it gets lively and bubbly.
All purpose flour: the dough’s backbone, keeps bites tender but sturdy.
Kosher salt: adds balance and sharpness, cuts sweetness so it isn’t cloying.
Melted butter (in dough): adds richness and a soft, slightly tender crumb.
Egg (egg wash): gives shine and helps toppings really stick to bites.
Water (for boiling): helps set the crust, gives that classic pretzel texture.
Baking soda (for boiling): creates that browned, slightly tangy pretzel crust.
Pretzel or sea salt: crunchy pops of savory contrast, totally optional but addictive.
Melted butter (for coating): makes the sugar stick and keeps bites moist.
Granulated sugar (coating): gives sweet crunch and that classic cinnamon sugar vibe.
Ground cinnamon: warms the flavor, slightly spicy and cozy on every bite.
Vegetable oil (to grease): keeps dough from sticking, practical and invisible helper.

Ingredient Quantities

1 1/2 cups warm water (110°F to 115°F), about 360 ml

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon granulated sugar (for yeast)

4 cups all purpose flour, packed (about 480 g)

2 teaspoons kosher salt (or 1 teaspoon fine table salt)

4 tablespoons unsalted butter, melted and slightly cooled (about 56 g)

1 large egg (for egg wash)

10 cups water (for boiling), about 2.4 liters

2/3 cup baking soda (for boiling)

Coarse pretzel salt or flaky sea salt, about 1 to 2 tablespoons, optional

4 tablespoons unsalted butter, melted (for coating)

1 cup granulated sugar (for coating)

2 tablespoons ground cinnamon (for coating)

2 teaspoons vegetable oil or neutral oil (to grease bowl)

How to Make this

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1. In a large bowl stir 1 1/2 cups warm water (110 to 115°F), 2 1/4 tsp active dry yeast and 1 tbsp sugar; let sit 5 to 10 minutes until foamy — if it doesnt foam your yeast might be dead, start over.

2. Add 4 cups packed all purpose flour, 2 tsp kosher salt (or 1 tsp fine salt) and 4 tbsp melted butter; mix until a shaggy dough forms.

3. Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly springy; grease a bowl with 2 tsp oil, place dough inside, cover with plastic wrap or a towel and let rise 45 to 60 minutes until doubled.

4. Preheat oven to 425°F and line two baking sheets with parchment. Prepare a shallow bowl with 1 large beaten egg for egg wash and optional coarse pretzel salt nearby.

5. Punch dough down, divide into 8 pieces. Roll each into a long rope about 1 inch thick, cut each rope into 1 to 1 1/2 inch pieces to make bites.

6. Bring 10 cups water and 2/3 cup baking soda to a rolling boil in a wide pot. Working in batches, gently drop pretzel bites into boiling water for 20 to 30 seconds, they will puff slightly. Remove with a slotted spoon and place on prepared sheets.

7. Brush each bite with the beaten egg, sprinkle with coarse pretzel salt if using, and bake 12 to 15 minutes until deep golden brown. Watch closely so they dont overbake.

8. While bites bake, melt 4 tbsp butter for coating. In a large bowl mix 1 cup granulated sugar and 2 tbsp ground cinnamon.

9. As soon as bites come out of the oven brush with melted butter, toss in the cinnamon sugar until well coated. Work in batches so they get evenly coated and dont go soggy.

10. Let cool slightly on a wire rack and serve warm. Store leftovers in an airtight container for 1 to 2 days and reheat briefly in the oven to refresh.

Equipment Needed

1. Large mixing bowl (for proofing and mixing the dough)
2. Liquid measuring cup and measuring spoons (for water, yeast, sugar, baking soda etc)
3. Kitchen thermometer (to check 110 to 115°F water)
4. Wooden spoon or sturdy spatula (to mix the shaggy dough)
5. Lightly floured work surface and bench scraper or sharp knife (for kneading and cutting ropes into pieces)
6. Large wide pot and slotted spoon or spider strainer (for boiling bites)
7. Two baking sheets lined with parchment and a pastry brush (for egg wash and baking)
8. Wire cooling rack and a large mixing bowl (for tossing bites in melted butter and cinnamon sugar)
9. Oven mitts and a timer (to keep an eye on baking so they dont overbake)

FAQ

Q: Do I need to proof the yeast first or can I mix it with the flour?

A: Yes, proof the yeast. Stir the yeast and 1 tablespoon sugar into the warm water and wait 5 to 10 minutes until foamy. If it doesn't foam the yeast is dead, start over. Skipping this step risks flat, dense bites.

Q: My dough is sticky, what should it feel like?

A: Dough should be slightly tacky but not stuck to your fingers. Add a tablespoon of flour at a time while kneading until it’s smooth and elastic. Too much flour makes them tough, so go slow.

Q: Why do we boil the pretzel bites in baking soda water?

A: The baking soda bath gives the crust that brown color and chewy pretzel flavor. Boil for 20 to 30 seconds per batch, flip once, then drain. Don’t overboil or they’ll puff weirdly.

Q: Can I skip the egg wash or use milk instead?

A: The egg wash gives shine and helps the salt stick. You can use milk or a mix of milk and honey for less shine, but texture and color will be different.

Q: How do I keep the bites soft later or reheat them?

A: Store cooled bites in an airtight container at room temp for up to 2 days. To refresh, microwave 10 to 15 seconds or bake at 300°F for 5 to 7 minutes. Brush with melted butter after reheating for extra softness and flavor.

Q: Can I make the dough ahead or freeze the bites?

A: Yep. You can refrigerate the formed dough (covered) up to 24 hours to develop flavor. For freezing, par-bake the bites 8 minutes, cool, freeze on a tray then bag. Reheat from frozen at 350°F for 8 to 12 minutes, then toss in cinnamon sugar.

Cinnamon Sugar Pretzel Bites Recipe Substitutions and Variations

Active dry yeast: use 2 1/4 teaspoons instant (rapid-rise) yeast instead, just mix right into the flour no proofing needed. If you only have fresh yeast use about 0.6 ounces (18 g) crumbled and dissolve in the warm water first, might be a bit slower.
All purpose flour: swap up to half with bread flour for chewier bites (same total weight). For a slightly softer, cake-like bite you can use 100% pastry flour but dough will be stickier and need less water.
Baking soda (for boiling): substitute 1 cup washing soda (sodium carbonate) if you want an even browner crust, but handle with gloves and rinse tools well since it is stronger. If you cant get either, a longer boil in plain water will still work, just expect less color and less pretzel-y crust.
Unsalted butter (in dough or for coating): swap with equal amount vegetable shortening or coconut oil at room temp for a dairy-free option. If using salted butter reduce added salt in the dough a bit.

Pro Tips

1. Check the yeast like a pro: if the water feels too hot it will kill the yeast, too cold and it wont wake up. Aim for about 110 to 115°F, and wait for a nice foamy head after 5 to 10 minutes. If it doesnt foam toss it and try a new packet, dont try to rescue dead yeast.

2. Don’t overflour the dough. Add just enough so you can knead without it sticking, otherwise the bites get dense. They should be slightly tacky but spring back when poked. Knead about 5 to 7 minutes, not forever.

3. Boil with care and work fast: the baking soda bath gives that chewy exterior, so use a wide pot and boil in small batches so the water stays at a rolling boil. Use a slotted spoon, drain well, and place on parchment; if you let them sit wet they’ll go soggy and the crust won’t form.

4. Coat and store smart: brush hot bites with melted butter right out of the oven so the cinnamon sugar sticks, but don’t crowd the bowl when tossing or the sugar will clump and make them soggy. Store leftovers in an airtight container for just a day or two and reheat in the oven for a few minutes to bring back the crisp outside.

Cinnamon Sugar Pretzel Bites Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Pretzels With Cinnamon And Sugar into little buttery bites that disappear in seconds, and I'm not sharing my spot on the plate.

Servings

servings

Calories

296

kcal

Equipment: 1. Large mixing bowl (for proofing and mixing the dough)
2. Liquid measuring cup and measuring spoons (for water, yeast, sugar, baking soda etc)
3. Kitchen thermometer (to check 110 to 115°F water)
4. Wooden spoon or sturdy spatula (to mix the shaggy dough)
5. Lightly floured work surface and bench scraper or sharp knife (for kneading and cutting ropes into pieces)
6. Large wide pot and slotted spoon or spider strainer (for boiling bites)
7. Two baking sheets lined with parchment and a pastry brush (for egg wash and baking)
8. Wire cooling rack and a large mixing bowl (for tossing bites in melted butter and cinnamon sugar)
9. Oven mitts and a timer (to keep an eye on baking so they dont overbake)

Ingredients

1 1/2 cups warm water (110°F to 115°F), about 360 ml
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar (for yeast)
4 cups all purpose flour, packed (about 480 g)
2 teaspoons kosher salt (or 1 teaspoon fine table salt)
4 tablespoons unsalted butter, melted and slightly cooled (about 56 g)
1 large egg (for egg wash)
10 cups water (for boiling), about 2.4 liters
2/3 cup baking soda (for boiling)
Coarse pretzel salt or flaky sea salt, about 1 to 2 tablespoons, optional
4 tablespoons unsalted butter, melted (for coating)
1 cup granulated sugar (for coating)
2 tablespoons ground cinnamon (for coating)
2 teaspoons vegetable oil or neutral oil (to grease bowl)

Directions

In a large bowl stir 1 1/2 cups warm water (110 to 115°F), 2 1/4 tsp active dry yeast and 1 tbsp sugar; let sit 5 to 10 minutes until foamy — if it doesnt foam your yeast might be dead, start over.
Add 4 cups packed all purpose flour, 2 tsp kosher salt (or 1 tsp fine salt) and 4 tbsp melted butter; mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly springy; grease a bowl with 2 tsp oil, place dough inside, cover with plastic wrap or a towel and let rise 45 to 60 minutes until doubled.
Preheat oven to 425°F and line two baking sheets with parchment. Prepare a shallow bowl with 1 large beaten egg for egg wash and optional coarse pretzel salt nearby.
Punch dough down, divide into 8 pieces. Roll each into a long rope about 1 inch thick, cut each rope into 1 to 1 1/2 inch pieces to make bites.
Bring 10 cups water and 2/3 cup baking soda to a rolling boil in a wide pot. Working in batches, gently drop pretzel bites into boiling water for 20 to 30 seconds, they will puff slightly. Remove with a slotted spoon and place on prepared sheets.
Brush each bite with the beaten egg, sprinkle with coarse pretzel salt if using, and bake 12 to 15 minutes until deep golden brown. Watch closely so they dont overbake.
While bites bake, melt 4 tbsp butter for coating. In a large bowl mix 1 cup granulated sugar and 2 tbsp ground cinnamon.
As soon as bites come out of the oven brush with melted butter, toss in the cinnamon sugar until well coated. Work in batches so they get evenly coated and dont go soggy.
Let cool slightly on a wire rack and serve warm. Store leftovers in an airtight container for 1 to 2 days and reheat briefly in the oven to refresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.