Cinnamon Sugar Pretzel Bites

If you have ever walked past a mall pretzel stand and been stopped in your tracks by the scent of warm cinnamon and sugar, you already know what these bites taste like. Cinnamon sugar pretzel bites are soft and chewy on the inside with a slightly crisp exterior, rolled in melted butter and tossed in a sweet cinnamon sugar coating. Making them at home gives you full control over the spice blend and lets you bake a batch big enough for a crowd. They come together in under an hour and disappear even faster.

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These homemade cinnamon sugar pretzel bites start with a simple yeasted dough that gets a quick soak in a baking soda bath before baking. That soak is what makes them pretzels rather than baked bread rolls. It creates a thin, slightly chewy crust that browns beautifully in the oven.

After baking, each bite gets rolled in melted butter and immediately tossed in a blend of granulated sugar and cinnamon. The result is a soft, chewy interior, a lightly crisp exterior, and a sweet, lightly spiced coating that clings to every bite.

Why this recipe works

The baking soda bath is the key step that separates these from ordinary bread bites. When the dough soaks in an alkaline baking soda solution, the outer surface gelatinizes and undergoes Maillard browning faster in the oven. This is how pretzels get their deep golden color and distinctive chew. Without this step, you will end up with soft rolls, not pretzels.

Bread flour adds more protein than all-purpose flour, which develops more gluten and gives the bites their characteristic chewiness. Coating the freshly baked bites in butter immediately helps the cinnamon sugar stick evenly and adds a richness that ties the sweet and salty elements together.

Ingredients

• Cinnamon – Adds warm spice to balance the saltiness of the pretzel dough.
• Active dry yeast – Activates when combined with warm water to leaven the dough and develop a light, chewy texture.
• Brown sugar – Feeds the yeast during activation and adds a subtle molasses warmth to the dough.
• Lukewarm water – Hydrates the dough and activates the yeast at the right temperature.
• Salt – Balances the sweetness in the dough and enhances overall flavor.
• Bread flour – Higher protein content develops more gluten for the classic chewy pretzel texture.
• All-purpose flour – Combined with bread flour for a balanced dough structure.
• Baking soda – Mixed with water to create the alkaline bath that gives the bites their pretzel color and chew.
• Butter – Melted and used to coat the warm bites so the cinnamon sugar adheres.
• Granulated sugar – Combined with cinnamon to create the sweet coating.

Ingredient Notes

• Use pretzel salt or coarse sea salt for sprinkling before baking for authentic pretzel flavor.
• Instant yeast can replace active dry yeast in equal amounts; add it directly to the flour without proofing in water first. Saf-Instant Yeast in a 1-pound pouch is a great value over grocery store packets.
• Brown sugar works in the cinnamon sugar coating as well if you prefer a deeper, molasses-forward sweetness.

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 baked pretzel bites in melted butter. Toss bites with the cinnamon sugar mixture immediately after rolling them in butter.

Enjoy immediately or store in an airtight container.

Baking Tips

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. Dipping in baking soda helps 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.

For another sweet snack, try my Funnel Cake Fries.

What to serve with these?

You may want to serve these with some caramel sauce, or some cream cheese dip.

Love Pretzels? Try these recipes

• Make Auntie Anne’s Pretzels
• How to Make Ranch Seasoned Pretzels
• Beer Cheese Dip for Pretzels
• Chocolate Pretzel McFlurry

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 Domino’s

Be sure to check out more of my easy bread recipes and tasty homemade snacks.