Cinnamon Sugar Pretzel Bites
Warm, golden bites of handmade dough meet cozy cinnamon sugar and a silky cream cheese dip in these cinnamon sugar pretzel bites. Soft, chewy, and just sweet enough to make you smile—these snackable treats are like a big cozy hug. Perfect for sharing (or not), and guaranteed to make any moment feel special!
8
servings
Ingredients
Pretzel Dough
- 1½ cups (360 ml) warm water about 110°F
- 2 tbsp (25 g) packed brown sugar
- 4 tbsp (56 g) unsalted butter melted and cooled, plus 3 more tbsp for coating
- 2¼ tsp (7 g) active dry yeast 1 packet
- 4½ cups (562 g) all-purpose flour plus more as needed
- 2 tsp (10 g) salt
Baking Soda Bath & Topping
- 2/3 cup (90 g) baking soda
- 1 large (1) egg beaten, for egg wash
- 1 tbsp (15 ml) water to mix with egg wash
- 1 cup (200 g) granulated sugar
- 3 tsp (8 g) ground cinnamon
- 3 tbsp (42 g) unsalted butter melted, for coating baked bites
Cream Cheese Dip
- 4 oz (113 g) cream cheese softened
- 2 tbsp (28 g) unsalted butter softened
- 1 cup (120 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 2-3 tbsp (30-45 ml) milk as needed for consistency
Equipment
- Stand Mixer (optional)
- Large pot
- Baking sheet
- Parchment paper
- Slotted spoon
- Mixing bowls
- Measuring Cups & Spoons
- Whisk
Instructions
- Make the Pretzel Dough: In a large bowl or stand mixer, combine warm water, brown sugar, melted butter, and yeast. Stir and let sit until foamy, about 5–10 minutes.
- Add flour and salt. Mix on low speed until a rough dough forms, then switch to medium speed and knead (or knead by hand) until the dough is smooth and elastic, about 5–7 minutes. If very sticky, add more flour 1 tablespoon at a time until manageable.
- Turn dough onto a lightly floured surface. Knead once or twice, then place in a greased bowl, flipping to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Prep for Baking: Meanwhile, line two baking sheets with parchment paper and preheat oven to 425°F (220°C). Bring a large pot of water to a boil.
- Cautiously add baking soda to the boiling water—go slow, it will foam up! Once dissolved, keep the pot at a simmer.
- Punch down risen dough. Divide into 8 pieces. Roll each into a rope about 1/2 inch thick, then cut into 1-inch pieces to form bites.
- Working in batches, drop dough pieces into the simmering baking soda bath for 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
- Mix egg with 1 tablespoon water. Brush egg wash over each pretzel bite for a shiny crust. Bake 15–20 minutes, until deep golden and set.
- Cinnamon Sugar Coating: In a large bowl, mix granulated sugar and cinnamon. As soon as pretzel bites are out of the oven, brush with melted butter, then immediately toss in cinnamon sugar until coated on all sides.
- Make the Cream Cheese Dip: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy, then thin out with milk to reach desired dipping consistency.
- Serve warm pretzel bites with the cream cheese dip. Enjoy!
Notes
Let pretzel bites cool fully before storing in an airtight container. Reheat in the oven (325°F / 160°C) for best texture. You can freeze baked bites for up to 2 months. The dip keeps in the fridge for up to a week.
Try variations like savory garlic parmesan, chocolate dip, or spiced sugar for extra fun!
Nutrition
Calories: 320kcal | Carbohydrates: 52g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 570mg | Potassium: 70mg | Fiber: 2g | Sugar: 14g | Vitamin A: 280IU | Calcium: 38mg | Iron: 2.3mg