These Cinnamon Sugar Pretzel Bites are soft and pillowy inside, perfectly golden outside, and coated in a warm cinnamon-sugar finish. They’re easy to make at home and taste just like the mall favorite.
I always crave cinnamon sugar pretzel bites when I visit the mall — Auntie Anne’s is my weakness. But homemade pretzel bites are even better: fresher, customizable, and great served plain or with a sweet cream cheese dip.
Cinnamon Sugar Pretzels
Before trying this recipe I wasn’t a fan of granulated sugar coatings, but the contrast of salty, soft pretzel with cinnamon sugar won me over. If you prefer less sweetness, you can easily reduce the coating sugar—I use about half of what many recipes call for.
After years of buying a cup at the mall, I adapted an easy recipe I found online to make my own at home. The result? A treat that tastes remarkably like the mall version — so now I don’t have to go out to get my fix.
How To Make It
- Proof the yeast in warm water.
- Stir in sugar, oil, flour and salt to form a dough.
- Let the dough rise until nearly doubled.
- Divide the dough into ropes, slice into 1-inch pieces for bite-sized pretzels.
- Dip each piece briefly in a hot water and baking soda bath using a slotted spoon.
- Bake until golden, then toss the warm bites in melted butter and cinnamon sugar.
- Mix cinnamon and sugar in a bowl, then add the warm baked pretzel bites and toss to coat. Enjoy immediately while warm and soft.
When I compared my homemade batch with a cup purchased at the mall, they tasted essentially the same. That convinced me homemade pretzel bites are a worthwhile and convenient treat.
Expert Tips
- Use the right flour: Bread flour gives a chewier texture thanks to its higher protein. All-purpose works too and produces soft, tender bites.
- Let the dough rise: Allow the dough to double in a warm spot for a light and puffy interior. Don’t rush this step.
- Boiling water bath: A hot water bath with baking soda creates a golden, slightly crisp crust. Use a large pot so pieces can float without sticking.
- Keep sizes consistent: Cut equal-sized pieces for even baking. Use a bench scraper or a sharp knife to divide ropes cleanly.
- Cinnamon-sugar coating: Mix granulated or brown sugar with cinnamon thoroughly. Adjust sweetness to taste and add a pinch of coarse salt for a sweet-and-salty finish.
- Storage: Store cooled pretzel bites in a single layer in an airtight container at room temperature for up to a day to preserve texture.
- Keep it simple: The classic recipe uses minimal ingredients—active dry yeast, butter, oil, salt—so avoid unnecessary additions for the best result.
Variations
Try these easy variations to change the flavor profile:
- Garlic Parmesan: Brush with butter and sprinkle with parmesan and garlic powder for a savory snack.
- Sweet and Salty: After coating with cinnamon sugar, add a light sprinkle of coarse salt for a tasteful contrast.
- Cheesy Stuffed: Fill bites with a small piece of cream cheese and bake until golden; serve with marinara or ranch.
- Herb-Infused: Knead chopped rosemary or thyme into the dough for an aromatic twist.
- Chocolate-Dipped: Dip baked bites in melted chocolate, then roll in cinnamon sugar for a richer dessert option.
- Baking Soda vs. Lye: Baking soda is safe and effective; food-grade lye yields a deeper color and crispier crust but requires careful handling.
More Homemade Baked Goods
- Pumpkin Spice Doughnuts
- Cornbread Without Buttermilk
- Sugar Coated Donuts
- Red Velvet Cake Recipe Without Buttermilk
- Strawberry Cinnamon Rolls
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Cinnamon Sugar Pretzel Bites
Ingredients
- 3 cups flour (375 g), plus more for kneading
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1 1/4 cups warm water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
For the baking soda bath
- 1/4 cup baking soda
- 3 cups hot water
For coating
- 1/4 cup butter, melted
- 1/4 cup granulated sugar (adjust to taste)
- 1 teaspoon ground cinnamon
Instructions
- In a bowl, combine warm water, yeast and granulated sugar. Let rest 5 minutes until foamy.
- Add brown sugar, vegetable oil and salt. Stir in half the flour, then the rest to form a shaggy dough. Turn onto a floured board and knead until smooth, adding flour as needed; dough should be slightly tacky. Place in an oiled bowl, cover, and let rise in a warm spot 1–2 hours until nearly doubled.
- Preheat oven to 400°F (200°C). Punch down dough and divide into 6 pieces. Roll each into an approximately 28-inch rope, cut in half, then slice each piece into 4–6 bite-sized pieces.
- Bring hot water and baking soda to a boil. Using a slotted spoon, dip pretzel pieces briefly in the soda bath, then place on parchment-lined baking sheets. Repeat until all pieces are prepared.
- Bake 8–10 minutes until golden. Immediately brush with melted butter, then toss in a bowl with the cinnamon-sugar mixture to coat.
- Serve warm and enjoy.
Notes
1. Sugar in the coating can be reduced to taste. 2. This recipe was adapted from a popular homemade pretzel bites recipe.
Nutrition
Calories: 276 | Carbohydrates: 46 g | Protein: 5 g | Fat: 8 g | Sugar: 9 g
Additional Info
Course: Snack | Cuisine: American | Calories: 276
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