I made buttery cinnamon sugar pretzel bites that deliver a perfectly sweet and slightly salty little surprise in every single nugget.

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I am obsessed with Cinnamon Sugar Pretzel Bites because they strike that impossible balance between soft, buttery dough and a crisp, sugary shell. I love how each bite pops with toasty notes from 2 teaspoons ground cinnamon and pools of melted butter that make the sugar cling.

I adore tearing one open and finding steam, steam that smells like holiday mischief and caramel promises. But it’s the contrast that gets me every time: pillowy inside, crackling outside.

I will gladly skip dessert menus to snack on a bowl of these little rings of joy. Seriously.

More, please. Right this second.

Ingredients

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All purpose flour: the chewy base, gives structure and that soft bite.
Active dry yeast: basically the tiny workhorse that makes it puff.
Warm water: wakes the yeast, feels cozy to the dough.
Granulated sugar (dough): feeds the yeast and adds subtle sweetness.
Fine salt: rounds flavors, it’s small but really important.
Unsalted butter melted (plus extra): adds richness and tender crumb.
Large egg (egg wash optional): gives a glossy, golden finish if used.
Boiling water: basically for that quick bath that creates crust.
Baking soda: helps that classic pretzel exterior and deep color.
Granulated sugar (coating): sticky sweet layer that clings nicely.
Ground cinnamon: warm spice that makes them taste like dessert.
Unsalted butter melted (tossing): adds shine and helps coating stick.
Coarse salt (optional): a salty contrast if you want bite.

Ingredient Quantities

3 cups all purpose flour, spooned and leveled

2 1/4 teaspoons active dry yeast (1 packet)

1 cup warm water, about 105 to 115°F

2 tablespoons granulated sugar (for dough)

1 teaspoon fine salt

3 tablespoons unsalted butter, melted (plus extra for coating)

1 large egg (for egg wash, optional)

8 cups water (for boiling)

1/2 cup baking soda (for boiling solution)

1/2 cup granulated sugar (for coating)

2 teaspoons ground cinnamon

4 tablespoons unsalted butter, melted (for tossing pretzel bites)

coarse salt, a pinch or to taste, optional

How to Make this

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1. In a large bowl sprinkle the 2 1/4 teaspoons active dry yeast over 1 cup warm water (105 to 115°F) with 2 tablespoons granulated sugar; let sit 5 minutes until foamy, if it doesn’t foam your yeast might be dead so start over.

2. Stir in 3 tablespoons melted butter, 1 teaspoon fine salt, then add the 3 cups all purpose flour a cup at a time mixing until a shaggy dough forms; turn out onto a lightly floured surface.

3. Knead the dough 5 to 7 minutes until smooth and slightly springy; if it’s sticky add a tablespoon of flour at a time, you don’t want it dry.

4. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot about 45 minutes to 1 hour or until doubled.

5. Preheat oven to 425°F and line baking sheets with parchment. Bring 8 cups water and 1/2 cup baking soda to a boil in a wide pot.

6. Punch down the risen dough, divide into quarters and roll each into a long rope about 1 inch thick; cut ropes into bite sized pieces roughly 1 inch each.

7. Working in batches, drop pretzel bites into the boiling baking soda solution for about 30 seconds, flip once so both sides get a quick blanch; remove with a slotted spoon and place on prepared baking sheet.

8. (Optional) Brush each bite lightly with a beaten large egg for a shinier finish, sprinkle a pinch of coarse salt if you like salty-sweet contrast.

9. Bake 10 to 12 minutes until golden brown, watch them close because they can go from perfect to too brown fast.

10. While warm toss the bites in 4 tablespoons melted butter then immediately coat in a mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon; serve warm and enjoy, they’re best the same day though you can rewarm them briefly in the oven.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Kitchen thermometer (for checking 105 to 115°F water)
4. Wooden spoon or sturdy spatula and a bench scraper (or dough scraper)
5. Lightly floured work surface or pastry board for kneading and rolling
6. Wide pot and slotted spoon for boiling in the baking soda bath
7. Baking sheets lined with parchment paper
8. Pastry brush and a small bowl for the egg wash and butter/coating mix

FAQ

Q: Can I make the dough ahead of time?

A: Yes, you can. After the first rise, punch it down, shape into a ball, wrap tight in plastic and refrigerate up to 24 hours. Let it warm to room temp for 30 to 60 minutes before shaping and boiling, or the bites will be dense.

Q: My dough is sticky, what do I do?

A: Add a tablespoon of flour at a time, up to about 1/4 cup, until it’s tacky but not sticking to your hands. Dont overdo it though, too much flour makes dry pretzels.

Q: Why do we boil the dough in baking soda water?

A: The baking soda bath gives that classic pretzel chew and dark brown color, and helps the cinnamon sugar cling. Don’t skip it, boiling just 20 to 30 seconds per batch is enough.

Q: Can I skip the egg wash?

A: Yes, the egg wash is optional. It helps color the bites and make the coating stick better, but if you want egg-free, brush with melted butter instead.

Q: How do I keep the cinnamon sugar from clumping?

A: Make sure the butter you toss the bites in is warm and evenly coats them. Shake the sugar and cinnamon together well, and toss while the bites are still warm. If it cools, the sugar can clump.

Q: Can I freeze the pretzel bites?

A: Totally. Freeze baked pretzel bites in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat at 350°F for 8 to 10 minutes, then toss in butter and cinnamon sugar for best texture.

Cinnamon Sugar Pretzel Bites Recipe Substitutions and Variations

3 cups all purpose flour: swap with bread flour for chewier bites (same amount), or use 2 1/2 cups all purpose + 1/2 cup whole wheat if you want a nuttier taste. whole wheat may make dough a bit denser, so add a splash more water if it feels dry.
2 1/4 teaspoons active dry yeast: you can use 2 1/4 teaspoons instant yeast instead, stir it straight into the flour no proofing needed. if you only have rapid rise, use the same amount but expect faster rise times.
1 cup warm water: replace with 1 cup warm milk (dairy or unsweetened plant milk) for richer flavor and softer crumb, or do half water half milk. milk will brown quicker when baked so watch closely.
1/2 cup baking soda (for boiling solution): if you don’t have baking soda, skip the boil and brush bites with beaten egg or milk before baking to get a shiny crust. they won’t get the same deep pretzel flavor but still tasty; or use 1 cup of baking soda if you want stronger alkalinity but be careful, it can taste soapy if overdone.

Pro Tips

1) Proof the yeast right: water should feel warm not hot, about 105 to 115°F, and give it the full 5 minutes to get foamy, otherwise your rise will be weak, and start over if it never bubbles.
2) Keep the dough a bit tacky, not dry; add flour a tablespoon at a time while kneading, because too much flour makes the bites dense and dry, and a slightly sticky dough yields lighter chew.
3) Don’t skip the quick baking soda boil, it’s what gives that pretzel crust, but only blanch for about 30 seconds per side or they’ll take on a weird soda flavor; work in small batches so the water stays hot and bubbly.
4) Toss and coat right after baking while still warm so the butter and cinnamon sugar stick, and if you want a salty-sweet hit sprinkle just a tiny pinch of coarse salt on a few bites, it really wakes up the flavor.

Cinnamon Sugar Pretzel Bites Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made buttery cinnamon sugar pretzel bites that deliver a perfectly sweet and slightly salty little surprise in every single nugget.

Servings

servings

Calories

216

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Kitchen thermometer (for checking 105 to 115°F water)
4. Wooden spoon or sturdy spatula and a bench scraper (or dough scraper)
5. Lightly floured work surface or pastry board for kneading and rolling
6. Wide pot and slotted spoon for boiling in the baking soda bath
7. Baking sheets lined with parchment paper
8. Pastry brush and a small bowl for the egg wash and butter/coating mix

Ingredients

3 cups all purpose flour, spooned and leveled
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm water, about 105 to 115°F
2 tablespoons granulated sugar (for dough)
1 teaspoon fine salt
3 tablespoons unsalted butter, melted (plus extra for coating)
1 large egg (for egg wash, optional)
8 cups water (for boiling)
1/2 cup baking soda (for boiling solution)
1/2 cup granulated sugar (for coating)
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted (for tossing pretzel bites)
coarse salt, a pinch or to taste, optional

Directions

In a large bowl sprinkle the 2 1/4 teaspoons active dry yeast over 1 cup warm water (105 to 115°F) with 2 tablespoons granulated sugar; let sit 5 minutes until foamy, if it doesn't foam your yeast might be dead so start over.
Stir in 3 tablespoons melted butter, 1 teaspoon fine salt, then add the 3 cups all purpose flour a cup at a time mixing until a shaggy dough forms; turn out onto a lightly floured surface.
Knead the dough 5 to 7 minutes until smooth and slightly springy; if it's sticky add a tablespoon of flour at a time, you don't want it dry.
Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot about 45 minutes to 1 hour or until doubled.
Preheat oven to 425°F and line baking sheets with parchment. Bring 8 cups water and 1/2 cup baking soda to a boil in a wide pot.
Punch down the risen dough, divide into quarters and roll each into a long rope about 1 inch thick; cut ropes into bite sized pieces roughly 1 inch each.
Working in batches, drop pretzel bites into the boiling baking soda solution for about 30 seconds, flip once so both sides get a quick blanch; remove with a slotted spoon and place on prepared baking sheet.
(Optional) Brush each bite lightly with a beaten large egg for a shinier finish, sprinkle a pinch of coarse salt if you like salty-sweet contrast.
Bake 10 to 12 minutes until golden brown, watch them close because they can go from perfect to too brown fast.
While warm toss the bites in 4 tablespoons melted butter then immediately coat in a mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon; serve warm and enjoy, they're best the same day though you can rewarm them briefly in the oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.