Have you ever gone to the mall and fallen in love with the cinnamon sugar pretzel bites? They are a little sweet and salty at the same time. These are easy to make, and one batch can make enough for a hungry crowd.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Have you ever gone to the mall and fallen in love with the cinnamon and sugar pretzel bites? Maybe it’s because you like how they’re a little sweet and salty at the same time. These soft pretzel bites are easy to make, and one batch can make enough for a hungry crowd. These cinnamon sugar pretzels will go over really well on game day. They are also perfect for a large card party, or for that family movie night when your nieces and nephews have been invited over.
Is there anyone who doesn’t love pretzels? Usually, we just enjoy the crunchy ones. These are different because they’re delightfully soft and chewy pretzel bites with an almost crisp exterior and perfectly spiced. You will soon fall in love with this cinnamon sugar pretzel bites recipe. These bites create a wonderful aroma while baking, and you won’t be able to resist tasting them fresh out of the oven.
Pretzel Bite Tips
- I have been asked before if you really need to dip the bread into baking soda water. My answer is a resounding yes. Why? If pretzels aren’t immersed in a baking soda bath, those dough balls will simply be baked bread and not pretzels. The dipping in the baking soda helps to brown these cinnamon pretzels.
- If you use instant yeast, you can use it right away. You will not need to proof it. Personally, my favorite yeast to use is Saf-Instant Yeast in a 1 Pound Pouch. When you buy this yeast in the large bulk package, you get a much better deal than when you buy it in a smaller quantity at the grocery store.
- If you want, you can vary the spice. Pumpkin pie spice, chai spice, or even apple pie spice would all be delicious.
- Instead of the cinnamon sugar, you could use a cream cheese frosting or serve these soft pretzel bites with a chocolate or caramel sauce.
How to Make Cinnamon Sugar
The important thing about making cinnamon sugar is to get the cinnamon sugar ratio right. You can’t just throw these two ingredients willy-nilly into a bowl and call it the best! Here’s how to do it.
In a bowl, measure 1/2 cup of granulated sugar and 2 tablespoons cinnamon. (Brown sugar will also work.) Whisk together until any lumps have disappeared. A small whisk that serves as a spice whisk works well.
Your homemade cinnamon sugar will keep for a few months if stored in a glass jar (and look pretty!) or any container with a tight-fitting lid. Here are a few ways to use up your spiced sugar:
- Encrusting French toast
- Dusting buttered toast
- Rolling muffins in it
- Swirling into pancakes
- Sprinkling on tortilla chips or chimichangas
- Coating almonds
Ingredients for Cinnamon and Sugar Pretzel Bites
Here is what you need:
- Active Dry Yeast
- Brown Sugar
- Bread Flour
- All-purpose Flour
- Baking Soda
How to Make Cinnamon Sugar Pretzel Bites
Sprinkle yeast on lukewarm water in a mixing bowl. Stir to dissolve.
Add brown sugar and salt. Stir to dissolve.
Add flour and knead the dough until smooth and elastic.
Allow dough to rise for at least 30 minutes.
Make a baking soda water bath with warm water and baking soda. Cool to room temperature.
Divide dough into 6 equal pieces. Roll out the pieces to be 12 to 15-inch logs.
Cut logs into 12 pieces.
Pour the cooled baking soda solution into a pan or bowl large enough to hold the bites. Place the dough pieces into the solution. Gently swish pieces around and leave them there for a couple of minutes.
Transfer dough pieces to a greased or parchment-lined baking sheet. Sprinkle pretzel salt or sea salt on top. Bake the bites at 350 degrees for 12 to 15 minutes or until golden brown.
Roll the pretzel bites in melted butter. Toss bites with cinnamon-sugar immediately after rolling them in butter.
Enjoy immediately or store in an air-tight container.
I have been asked before if you need to dip the bread into baking soda water. My answer is a resounding yes. Why? If pretzels aren’t dipped in the baking soda water those balls of dough will simply be baked bread. The dipping in baking soda helps to brown the bread.
If you use instant yeast, you will not need to proof the yeast, you can use it right away. Personally, my favorite yeast to use is Saf Instant Yeast, 1 Pound Pouch. When you buy this in the large bulk package, I think you get it at a much better deal than when you buy it in the grocery store.
These are perfect to serve up with your next game night, or perhaps you want to serve these when you have a large card party. These taste wonderful when fresh out of the oven.
Love Pretzels? Try these recipes
- Make Auntie Anne’s Pretzels
- How to Make Ranch Seasoned Pretzels
- Butter Toffee Pretzels Recipe
- Pretzel Brats
- Beer Cheese Dip for Pretzels
- White Chocolate Santa Hat Pretzels
Best Cinnamon Recipes
- Copycat Cinnabon Cinnamon Roll Recipe
- Cinnamon Bun Bread Machine Recipe
- Cinnabon Cream Cheese Frosting for Cinnamon Rolls
- Cinnabon Cinnamon Twists
- Overnight Cinnamon Rolls Recipe
- Cinnamon Twist from Dominos
- Cinnamon Cake Pop Recipe
- 1 1/2 cup water warm
- 1 1/8 teaspoons active dry yeast (1 1/2 pkg.)
- 2 tablespoons brown sugar
- 1 1/8 teaspoon salt
- 1 cup bread flour
- 3 cups all-purpose flour
- 2 cups warm water
- 2 tablespoons baking soda
- To taste coarse salt
- 4 ounces butter melted
- 1/2 cup sugar
- 2 tablespoons cinnamon
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tablespoons baking soda. Be certain to stir often.
- Preheat oven to 350 degrees.
- Once the dough has risen transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Roll the six pieces of dough into 12" to 15" ropes. Cut each rope crosswise into about 12 pieces.
- Pour the cooled baking soda solution into a pan large enough to hold the bites. Place the bites into the solution, gently swish them around, and leave them there for a couple of minutes.
- Transfer them to a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake the bites for 12 to 15 minutes, until golden brown.
- Remove them from the oven, and roll them in the melted butter. Toss with cinnamon-sugar once you've rolled the bites in the butter.
- Place the bites on a rack. If the bites aren't eaten immediately you should place them in an airtight container. The pretzel bites should be warmed before serving.