I have a soft-pretzel obsession. I usually make savory versions, but my kids begged for a sweet treat: chewy, two-bite pretzel pieces tossed in melted butter and cinnamon sugar. These Cinnamon Sugar Soft Pretzel Bites are the family favorite—simple to make, irresistibly soft, and perfect for an after-school snack or cozy late-night nibble.
The smell of the dough draws my boys into the kitchen like clockwork. When they catch that scent, they line up, announce the arrival of pretzels, and wait impatiently for the warm, sugared bites to come out of the oven. If you want to win over a crowd, this recipe is a great place to start. Serve them with cold milk or hot coffee, and make sure there are plenty of napkins on hand.
Cinnamon Sugar Soft Pretzel Bites
Rebecca Lindamood
Ingredients
Ingredients for dough:
- 4 cups bread flour 1 pound 1 ounce, by weight
- 1 tablespoon non-diastatic malt powder or sugar preferably
- 1 1/4 teaspoons kosher salt
- 1 cup whole milk
- 1/2 cup hot tap water
- 2 teaspoons SAF or instant yeast
Ingredients for pretzel boil:
- 2 quarts water
- 2 tablespoons baking soda
Ingredients for topping:
- 1 stick butter 4 ounces by weight, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
To Make the Dough by Hand:
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Whisk the flour, salt, malt powder or sugar, and yeast in a large bowl. Stir in the milk and hot water until a soft dough forms. Turn the dough onto a generously floured surface and knead, adding small amounts of flour only as needed. The dough should be soft, slightly tacky, and smooth—not stiff. Place the dough in a clean bowl, cover with a damp towel, and let rise in a warm, draft-free spot until nearly doubled and puffy, about 1 hour.
To Make the Dough by Stand Mixer:
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Combine the flour, salt, malt powder or sugar, and yeast in the mixer bowl fitted with a dough hook. Mix on low to combine, then pour in the milk and water while mixing on low. Continue until the dough is smooth, soft, and slightly tacky. Remove, cover with a damp towel, and let rise until nearly doubled, about 1 hour.
To Make the Dough by Bread Machine:
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Add milk, water, flour, malt powder or sugar, and yeast to the bread machine pan in the order the manufacturer recommends. Select the Dough cycle and let it run until complete.
To Form Pretzel Bites:
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Line two 11×13-inch baking sheets with silicone liners or parchment and set them nearby.
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Turn the risen dough onto a very lightly floured surface and divide into four pieces. Keep three pieces covered while you work. Roll one piece into a rope about the thickness of two thumbs pressed together, then cut into 1-inch pieces. Place pieces on the prepared sheets with plenty of space between them. Cover the pans and let the pieces rise until puffy, about 20 minutes.
To Cook the Pretzels:
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Preheat the oven to 400°F (200°C).
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Bring 2 quarts of water to a boil in a non-reactive pot. Add the baking soda. Gently lower pretzel pieces into the boiling water, working in batches so you don’t crowd the pan. Simmer about 45 seconds, flip, and simmer another 45 seconds to 1 minute. Use a slotted spoon to drain and return the pieces to the prepared baking sheets.
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Bake the pans until the pretzels are golden brown, at least 15 minutes. You may bake a bit longer for a deeper color if you prefer.
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While the pretzels bake, combine the granulated sugar and ground cinnamon in a small bowl.
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Remove the hot pretzels from the oven and transfer them to a large bowl. Drizzle the melted butter over them, sprinkle with the cinnamon sugar, and toss to coat evenly (work in batches if needed).
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Serve warm or at room temperature.
Notes
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate values using the exact ingredients you use if you need precise data.
Did you make this recipe?
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