Description
These Cinnamon Sugar Pretzel Bites are soft, chewy, and coated with a generous layer of cinnamon sugar for a sweet twist on a classic snack. Perfect for sharing or an indulgent treat, these bite-sized pretzels are easy to make with simple ingredients and feature a delightful contrast of buttery sweetness and cinnamon-spiced sugar.
Ingredients
Scale
For the Pretzels:
- 1 1/2 cups warm water (between 100° and 110° F)
- 1 tablespoon sugar
- 0.25 ounces active dry yeast (1 packet)
- 1 teaspoon salt
- 3 1/2 cups flour
- 1/4 cup baking soda
For the Cinnamon Sugar Coating:
- 1 cup sugar
- 2 tablespoons cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine warm water and sugar. Add the yeast and let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Make the Dough: Stir the flour and salt together. Add them to the yeast mixture. Attach the dough hook to the mixer and begin mixing on low speed, stirring with a spoon for about 1 minute to bring the dough together.
- Knead the Dough: Increase the mixer to medium-low speed and beat the dough for 6 to 8 minutes until it is shiny and pulls away from the sides of the bowl, developing elasticity.
- Let Dough Rise: Remove the dough hook, lightly oil the mixing bowl, place the dough back inside, cover with a kitchen towel, and let it rise in a warm place for 1 hour until it doubles in size.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 450°F (232°C) and line baking sheets with parchment paper to prevent sticking.
- Shape Pretzel Bites: Divide the dough into small 1/4 cup portions, roll each into thin logs, then cut into 3/4 to 1-inch pieces. Arrange pretzel bites on the prepared baking sheets without stacking.
- Prepare Baking Soda Bath: Bring a large pot of water to a boil, slowly add the baking soda to avoid overflow, then reduce heat to medium-low.
- Boil Pretzel Bites: Working in small batches, gently add pretzel bites to the baking soda water and cook for 1 minute, flipping halfway through to ensure even cooking. Remove and place them back on the baking sheets.
- Bake Pretzels: Bake the pretzel bites in the preheated oven for 11 to 13 minutes or until they turn golden brown and develop a classic pretzel crust.
- Coat with Cinnamon Sugar: Allow the baked pretzels to cool for 10 minutes. Brush them generously with melted butter, then toss or brush with the cinnamon sugar mixture to coat evenly.
Notes
- Ensure the water temperature is between 100° and 110°F to properly activate the yeast; too hot can kill the yeast.
- Do not overcrowd the baking soda bath; work in small batches to avoid soggy pretzels.
- Baking soda bath is critical for achieving the authentic pretzel texture and browning.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- You can adjust the cinnamon sugar ratio according to taste for more or less sweetness or spice.
Nutrition
- Serving Size: 1 serving (approx. 4 pretzel bites)
- Calories: 180
- Sugar: 10g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
