Description
Cinnamon Sugar Pretzel Bites will definitely be a crowd pleaser. Baked until golden brown and rolled in cinnamon sugar.
Ingredients
Units
Scale
- 4 1/4 cups AP flour
- 8 tablespoons butter
- 1 cup warm water (110-115 F)
- 1 egg
- 1 tablespoon honey
- 1 1/2 teaspoons active dry yeast
- 3/4 teaspoons salt
Baking Soda Bath:
- 6–8 cups water
- 1/2 cup baking soda
Cinnamon Sugar:
- 1 cup 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.
- Prep Time: 105
- Cook Time: 17