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To make your cinnamon sugar pretzel bites, gather these simple ingredients: - 1 ½ cups warm water (110°F - 115°F) - 1 packet (2 ¼ teaspoons) active dry yeast - ¼ cup granulated sugar (plus extra for coating) - 4 cups all-purpose flour - ½ teaspoon salt - ½ cup baking soda - 1 large egg, beaten (for egg wash) - ½ cup unsalted butter, melted - ¾ cup granulated sugar (for coating) - 1 tablespoon ground cinnamon These ingredients are easy to find. Use fresh yeast for the best rise. The warm water is key to activating the yeast. Make sure you measure the flour accurately. Too much flour can make the pretzels tough. The baking soda is vital for that classic pretzel texture. The egg wash gives a nice golden color. The cinnamon sugar mix adds a sweet touch. You can adjust the sugar and cinnamon to your taste. {{ingredient_image_2}} First, grab a large mixing bowl. Pour in 1 ½ cups of warm water. The water should be between 110°F and 115°F. Next, add in one packet of active dry yeast. Stir it gently with a spoon. Let this mixture sit for about 5 minutes. You will see it froth. This frothing shows the yeast is alive and ready to work. Now, it's time to make the dough. Add ¼ cup of granulated sugar to the yeast mix. Stir until it dissolves completely. Gradually mix in 4 cups of all-purpose flour and ½ teaspoon of salt. Use a spoon to stir until a sticky dough forms. Once it starts to come together, turn it out onto a floured surface. Knead the dough for about 5 minutes. You want it to be smooth and elastic. After kneading, place the dough in a greased bowl. Cover it with a kitchen towel. Put it in a warm spot to rise. Let it sit for about 1 hour. You will know it is ready when it doubles in size. Once it has risen, gently punch it down. Turn it out onto a floured surface once more. Cut the dough into 8 equal pieces. Roll each piece into a long rope, about 1 inch thick. Cut this rope into 1-inch segments. You will have bite-sized pretzel nuggets. Next, we need to boil the pretzel bites. In a large pot, bring 10 cups of water to a rolling boil. Mix in ½ cup of baking soda. Carefully drop the pretzel nuggets into the water. Let them cook for about 30 seconds. Use a slotted spoon to remove them. Place the nuggets on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. In a small bowl, mix ¾ cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this mix generously over the egg-washed tops. Finally, bake the pretzel bites in a preheated oven at 425°F for 12-15 minutes. They should look beautifully golden brown when done. Kneading is key to great pretzel bites. It helps develop gluten, making the dough smooth and elastic. Knead until the dough feels soft and holds its shape. You know the dough is ready to rise when it doubles in size during the first rise. This usually takes about an hour in a warm spot. After baking, brush the warm pretzel bites with melted butter. This adds a rich flavor and helps the cinnamon sugar stick. For the cinnamon sugar, mix ¾ cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle it on top right after baking for the best taste. Serve the warm pretzel bites in a rustic basket lined with parchment paper. This makes a lovely display. You can pair them with cream cheese frosting or a drizzle of vanilla glaze for a fun dipping option. Pro Tips Proof Your Yeast: Make sure your water is between 110°F and 115°F to properly activate the yeast. Too hot can kill the yeast, while too cold won't activate it. Perfectly Shaped Bites: For uniform pretzel bites, use a kitchen scale to weigh each piece of dough before rolling it into ropes and cutting it. This ensures even baking. Chill Before Baking: If you want a chewier texture, refrigerate the shaped pretzel bites for 30 minutes before boiling them in the baking soda solution. Experiment with Flavors: Feel free to add different spices or toppings, such as sea salt, garlic powder, or even a sprinkle of cheese before baking for a savory twist! {{image_4}} If you want to make gluten-free cinnamon sugar pretzel bites, you need to change a few ingredients. - Use 2 cups of gluten-free all-purpose flour instead of regular flour. - Add 1 teaspoon of xanthan gum to help with texture. Xanthan gum helps mimic the elasticity that gluten provides. This change will keep your pretzels soft and chewy. For a vegan twist, you can swap some ingredients easily. - Instead of the egg wash, use a mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water. Let it sit for a few minutes to thicken. - Use dairy-free butter, like coconut or almond butter, in place of unsalted butter. These swaps keep your pretzel bites delicious while meeting vegan needs. You can get creative with the flavors in your pretzel bites. - Try adding nutmeg or cardamom to the cinnamon sugar mix for a warm twist. - For a savory option, sprinkle garlic powder or cheese on top before baking. These variations will keep your cinnamon sugar pretzel bites exciting and tasty. To keep your pretzel bites fresh, let them cool completely. This helps prevent sogginess. Place them in an airtight container. You can also use a resealable plastic bag. Store them at room temperature. They will stay good for up to three days. If you want to save some pretzel bites for later, you can freeze them. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the frozen bites to a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to eat them, take them out and thaw them in the fridge. For reheating, place the bites on a baking sheet. Heat them in a preheated oven at 350°F (175°C) for about 10 minutes. This will make them warm and a bit crispy again. Enjoy your tasty treat! You can use instant yeast as a great substitute. Instant yeast works faster than active dry yeast. Use the same amount, 2 ¼ teaspoons, for your dough. Just mix it directly with your dry ingredients. There’s no need to activate it in water first. This makes your prep time shorter and easier. Yes, you can prepare these bites ahead of time! Make the dough and let it rise. After the first rise, shape the dough into pretzel bites. Then, cover them tightly and store in the fridge for up to 24 hours. When you are ready to bake, take them out and let them come to room temperature. Boil and bake them as normal. Local bakeries often have amazing cinnamon sugar pretzel bites. Check out artisanal bakeries in your area. They may have unique twists on this classic. If you’re looking for brands, try your local grocery store’s bakery section. Many stores bake their own pretzel bites! Making cinnamon sugar pretzel bites is fun and rewarding. We covered key ingredients, steps, and tips to help you succeed. Activating the yeast is crucial for fluffy bites. Proper kneading and shaping create the right texture. Boiling in baking soda water adds that classic taste, while cinnamon sugar elevates each bite. Feel free to customize your recipe with gluten-free or vegan options. Store them correctly to keep them fresh. With these tricks, you'll impress friends and family. Dive into the process, and enjoy every bite!

Cinnamon Sugar Pretzel Bites

Delicious bite-sized pretzel nuggets coated in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1.5 cups warm water (110°F - 115°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 0.25 cup granulated sugar (plus extra for coating)
  • 4 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 cup baking soda
  • 1 large egg, beaten (for egg wash)
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon

Instructions
 

  • In a large mixing bowl, combine the warm water and active dry yeast. Allow the mixture to sit undisturbed for about 5 minutes until it becomes frothy, indicating the yeast is activated.
  • Stir in ¼ cup of granulated sugar into the yeast mixture and mix well until fully dissolved.
  • Gradually add the all-purpose flour and salt to the bowl, stirring continuously until a sticky dough begins to form.
  • Knead the dough on a well-floured surface for about 5 minutes until it achieves a smooth and elastic texture.
  • Transfer the kneaded dough to a greased bowl, cover it with a kitchen towel, and place it in a warm environment. Allow it to rise for approximately 1 hour, or until the dough has doubled in size.
  • While the dough is rising, preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
  • In a large pot, bring 10 cups of water mixed with the baking soda to a rolling boil.
  • Once the dough has finished rising, gently punch it down to release the air, then turn it out onto a floured surface. Divide the dough into 8 equal pieces.
  • Roll each piece into a long rope, approximately 1 inch thick, and cut it into 1-inch segments to create bite-sized pretzel nuggets.
  • Carefully drop the nuggets into the boiling baking soda water, letting them cook for about 30 seconds. Use a slotted spoon to remove them and transfer them to the prepared baking sheet.
  • Brush the tops of the pretzel nuggets with the beaten egg. Mix the remaining ¾ cup granulated sugar with 1 tablespoon of ground cinnamon and sprinkle this mixture over the egg-washed tops.
  • Bake the pretzel bites in the preheated oven for 12-15 minutes, or until they are beautifully golden brown.
  • Once baked, remove the pretzel bites from the oven and immediately brush them with the melted butter while they are still warm.

Notes

Serve warm in a rustic basket lined with parchment paper. Pair with cream cheese frosting or vanilla glaze for dipping.
Keyword cinnamon sugar, pretzel, snack