Warning: only bake these Cinnamon Sugar Pretzel Bites if you want your entire home to be filled with a heavenly, irresistible aroma. These soft, little pillows are baked until perfectly golden brown and are rolled in butter and cinnamon sugar giving them a satisfying and sweet crunch. They might just become your new favorite snack-able treat.
Inspiration
For anyone who grew up in suburban America and has ever stepped foot in a mall, I’m sure you know just how captivating the smell emanating from an Auntie Anne’s can be. From the moment you walk inside, it’s nothing short of an olfactory assault – in the best way. From my personal experience of visiting my hometown mall growing up, it always seemed to me that the actual pretzels didn’t quite live up to the divine scent pumping through the air. Don’t get me wrong, I can definitely enjoy an Auntie Anne’s pretzel, but there’s nothing quite like baking your own from scratch.
When I set out to create my own version of something we all know and love, I leaned more into the pretzel bites instead of the traditional pretzel. My reasoning is that pretzel bites are more fun and easier to snack on. Why eat one pretzel when you can eat five, six, or ten pretzel bites?
What are Pretzels?
Pretzels are a baked pastry made from dough that’s usually tied in a knot – but these bites make an exception. Before baking, they take a bath in slightly boiling water typically with a lye solution. What you most likely have on hand is baking soda, which works almost the exact same! The taste and texture are very similar. Soft pretzels are usually best eaten right away. Or store them in an airtight container, they will last 2 days at room temperature.
How to make Cinnamon Sugar Pretzel Bites
Dough – This is a standard dough recipe, my go-to. It’s simple and quick. Allow the dough to sit at room temperature for at least 30 minutes, covered. It should be almost doubled in size. Cover and refrigerate the dough for another 30 minutes, punch the dough down and flip onto a lightly floured surface and roll out into a medium rectangle. Cut into 8 squares and roll each one into a ball. I do this by pinching the corners into the center and rolling with my palm on a surface until it forms into a ball, do this with the other dough squares. Place the 8 dough balls onto a plate and cover with a towel, work on one ball at a time.
Rolling – Flatten a dough ball into a small rectangle and starting at the top roll and pinch until you make a log. Working from the middle out, using your palms to make the log longer. It should measure about 16 inches. If it’s not rolling out easily, let it rest 5 minutes before continuing. Cut into 10-12 pieces.
Baking Soda Bath – Typically pretzels are made with a Lye solution. That can irritate the skin if it gets on you, so I substitute for baking soda. I still think a baking soda solution gives a very similar taste and texture. Make sure it is boiling before adding, slowly, the baking soda. Roll out a log and cut the little bite sized pieces and place all of them in the bath, it’ll be about 10 pieces. After 20 seconds, the pretzel bites will be ready to be placed on a parchment lined baking sheet. Use a slotted spoon to make this process easier and faster.
Cinnamon Sugar – Melt butter and place in a bowl, combine cinnamon and sugar and place in another bowl. Start by placing a pretzel bite into the butter and use a fork to flip it around until fully covered. Place into the cinnamon sugar and roll around with a different fork until covered. Place back onto baking sheet or a separate baking sheet.
Tips and Tricks
If you don’t feel like making 80 pretzel bites at once, wrap each individual ball with plastic wrap and place in a refrigerator overnight. Let it sit out until they’re almost room temperature before rolling out. They will last about 3 days in the refrigerator.
HAPPY BAKING!
If you do try these Cinnamon Sugar Pretzel Bites, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
Cinnamon Sugar Pretzel Bites will definitely be a crowd pleaser. Baked until golden brown and rolled in cinnamon sugar.
Ingredients
UnitsScale
4 1/4cups AP flour
8 tablespoons butter
1cup warm water (110-115 F)
1 egg
1 tablespoon honey
1 1/2 teaspoons active dry yeast
3/4 teaspoons salt
Baking Soda Bath:
6–8cups water
1/2cup baking soda
Cinnamon Sugar:
1cup sugar
2 tablespoons cinnamon
1 stick butter melted
Instructions
In a small saucepan, set over low heat, add the water. Wait until it reads 110-115 degrees F. (Use a thermometer – my favorite linked below. If you don’t have a thermometer, the water should be warm to the touch, but not hot). Turn off the heat and add to your stand mixer bowl. Pour the yeast and honey on top, mix and allow to sit for 5 minutes until a little bubbly and foamy on top.
With the dough hook attached, add the all-purpose flour, salt, butter and egg. Turn the mixer on low until mostly combined, scraping down the sides if needed. This should take about 1-2 minutes. Turn the mixer up to medium and knead the dough until it’s smooth and isn’t sticking to the sides or bottom of bowl, about 5 minutes. Transfer dough to a clean bowl and cover with a kitchen towel. Allow the dough to rise about 30 minutes until it’s almost doubled in size. Once it has risen, place into the refrigerator, this will make it easier to roll out and cut into equal pieces.
Pour 6-8 cups of water into a large pot set on medium-high heat. Allow the water to come up to a simmer and add the baking soda, slowly. Once it is at a soft boil, begin to roll out the dough.
Turn the dough out on a clean surface and roll out into a rectangle, cut out 8 equal pieces. You can use a scale if you have one. Take each piece and pinch the corners into the center and roll each one into a ball. Place the other dough balls into the refrigerator while you work on just one at a time. Flatten out each ball, roll and pinch down until it forms a small log. Using your palm, start from center rolling it out into a 16-inch rope. Using a knife or pastry cutter, cut into 10-12 pieces. Step by step pictures provided above. Place about 25 pretzel bites onto a parchment lined baking sheet.
Preheat the oven to 350 degrees F. Place about 10 pretzel bites at a time in the boiling water, for about 20 seconds. Remove from the water using a spider strainer or slotted spoon. Return pretzel bites to the parchment paper, and brush with a little cream or milk. Bake until golden brown, about 17 minutes. Transfer to a cooling rack before rolling in butter and cinnamon sugar.
Add the cinnamon sugar and melted butter into two separate bowls. Roll each pretzel bite into the butter, using a fork to cover all the sides. Transfer to the cinnamon sugar bowl and toss with another fork until coated on all sides. Set back on cooling rack and enjoy!
Notes
If you don’t feel like making 80 pretzel bites at once, wrap each individual ball with plastic wrap and place in a refrigerator overnight. Let it sit out until they’re almost room temperature before rolling out. They will last about 3 days in the refrigerator.
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