Cinnamon Sugar Pretzel Bites with Cream Cheese Dip Recipe
Introduction
Cinnamon Sugar Pretzel Bites are soft, chewy, and coated in a sweet cinnamon sugar mix, perfect for snacking or dessert. Paired with a creamy homemade cream cheese dip, they’re an irresistible treat that’s easier to make than you might think.
Ingredients
- 1 packet (2 1/4 teaspoons) instant yeast
- 3 tablespoons (25 grams) brown sugar
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon canola or vegetable oil
- 3/4 teaspoon fine sea salt
- 4 1/4 cups (540 grams) all-purpose flour
- 3 cups water
- 1/4 cup baking soda
- 4 tablespoons (57 grams) unsalted butter, melted
- 3/4 cup (150 grams) granulated sugar
- 3 teaspoons ground cinnamon
- 4 ounces (113 grams) cream cheese, completely softened
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1 tablespoon cream or milk
- 1 teaspoon vanilla extract
- 1 cup (125 grams) powdered sugar
Instructions
- Step 1: In the bowl of a stand mixer fitted with the dough hook, combine yeast, brown sugar, warm water, oil, sea salt, and flour. Mix on low speed until combined.
- Step 2: Increase to medium speed and knead for 7 to 10 minutes until the dough is elastic, smooth, and no longer sticks to the bowl or hands. Add flour sparingly if needed.
- Step 3: Place the dough in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until doubled in size, about 1 hour.
- Step 4: Preheat the oven to 400°F. Line two baking sheets with parchment paper and grease or spray with nonstick spray.
- Step 5: Turn the risen dough onto a clean surface and divide into 6 equal pieces. Roll each piece into a 20-inch long log, keeping others covered.
- Step 6: Cut each log into thirteen 1 1/2-inch pieces using a bench cutter or knife. Place them on the prepared baking sheets, spacing at least half an inch apart.
- Step 7: Prepare the baking soda bath by boiling 3 cups water and stirring in baking soda until dissolved.
- Step 8: Dunk pretzel bites in the baking soda bath for up to 30 seconds, then remove with a slotted spoon and return to baking sheets.
- Step 9: Bake at 400°F for 12 to 15 minutes, rotating trays halfway through, until golden brown.
- Step 10: Let pretzels cool for 5 minutes, then toss in melted butter, cinnamon, and granulated sugar until coated evenly.
- Step 11: For the cream cheese dip, beat cream cheese, softened butter, cream or milk, and vanilla on medium-high until smooth and creamy. Gradually add powdered sugar on low speed and beat until fluffy.
- Step 12: Serve pretzel bites warm with the cream cheese dip. To store, freeze uncoated pretzels and reheat before coating as desired.
Tips & Variations
- Use a thermometer to keep your water at about 110°F to activate the yeast without killing it.
- Add a pinch of nutmeg or cloves to the cinnamon sugar for a warm spice twist.
- For extra softness, brush the pretzels with more melted butter after baking before tossing in cinnamon sugar.
- If you don’t have a stand mixer, you can knead the dough by hand for about 10 minutes on a floured surface.
Storage
Store uncoated pretzel bites in an airtight container in the freezer for up to 1 month. To reheat, thaw to room temperature and warm in a 350°F oven for about 5 minutes. Coat with cinnamon sugar just before serving to keep them fresh and crispy. The cream cheese dip should be stored in the refrigerator and used within 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.
What can I use instead of cream cheese for the dip?
If you prefer a dairy-free option, try using a coconut cream-based spread or a whipped cashew cream for a similar creamy texture and flavor.
Print
Cinnamon Sugar Pretzel Bites with Cream Cheese Dip Recipe
- Total Time: 1 hour 35 minutes
- Yield: Approximately 78 pretzel bites (6 logs x 13 pieces each) 1x
Description
These Cinnamon Sugar Pretzel Bites are soft, chewy, and perfectly coated in a buttery cinnamon sugar mixture, making a delightful snack or dessert. Served with a creamy, fluffy cream cheese dip, they’re easy to make and ideal for sharing at parties or enjoying as a cozy treat.
Ingredients
Scale
Dough Ingredients
- 1 packet (2 1/4 teaspoons) instant yeast
- 3 tablespoons (25 grams) brown sugar
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon canola or vegetable oil
- 3/4 teaspoon fine sea salt
- 4 1/4 cups (540 grams) all-purpose flour
Baking Soda Bath
- 3 cups water
- 1/4 cup baking soda
Cinnamon Sugar Coating
- 4 tablespoons (57 grams) unsalted butter, melted
- 3/4 cup (150 grams) granulated sugar
- 3 teaspoons ground cinnamon
Cream Cheese Dip
- 4 ounces (113 grams) cream cheese, completely softened to room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1 tablespoon cream or milk
- 1 teaspoon vanilla extract
- 1 cup (125 grams) powdered sugar
Instructions
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients on low speed until just combined. Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic, smooth, and doesn’t stick to the sides of the bowl or your hands. Add a little more flour if necessary.
- First rise: Place the dough in a greased bowl, turning it to coat all sides. Cover tightly with plastic wrap and let it rise until doubled in size, about 1 hour.
- Preheat oven and prepare trays: Preheat the oven to 400°F. Line two baking sheets with parchment paper and grease them with nonstick spray or butter.
- Shape the pretzels: Turn the dough onto a clean surface and divide into 6 equal pieces. Roll each piece into a 20-inch log. Using a bench cutter, cut each log into about thirteen 1 1/2-inch pieces. Place the pieces evenly spaced on the prepared baking sheets. Keep unused dough covered.
- Prepare the baking soda bath: Bring 3 cups of water to a boil, then carefully pour into a large bowl. Add 1/4 cup baking soda and stir until dissolved.
- Dunk the pretzel bites: Working in batches, dunk the pretzel pieces into the baking soda bath for no more than 30 seconds. Remove with a slotted spoon and place back on the parchment-lined sheets, spaced at least half an inch apart.
- Bake: Bake the pretzels in the preheated oven for 12 to 15 minutes, switching the position of the trays halfway through for even baking, until golden brown to your liking.
- Cool: Let the pretzel bites cool on the baking sheets for 5 minutes before removing them from the parchment paper.
- Coat with cinnamon sugar: Place the warm pretzels in a large sealable container. Pour the melted butter over them, then add the granulated sugar and cinnamon. Toss gently to coat all pieces evenly.
- Make the cream cheese dip: In a mixing bowl fitted with the paddle attachment, beat the cream cheese, softened butter, cream or milk, and vanilla extract on medium-high speed until smooth and light, about 3 minutes. Reduce speed and gradually add powdered sugar, beating until fluffy.
- Serve: Serve coated pretzel bites immediately with the cream cheese dip. Optionally, freeze the baked uncoated pretzels, thaw at room temperature, then refresh in a 350°F oven for 5 minutes before coating and serving.
Notes
- Use only a small amount of flour when shaping the dough to avoid tough pretzels.
- Do not over-soak pretzel bites in the baking soda bath; 30 seconds is sufficient.
- For best texture, serve coated pretzels soon after preparation.
- Baked uncoated pretzels freeze well and can be refreshed in the oven before coating.
- Keeping the dough covered during shaping prevents drying out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: cinnamon sugar pretzel bites, soft pretzels, snack, cream cheese dip, homemade pretzels, sweet pretzel bites
