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