Soft, warm mini pretzels coated in melted butter and cinnamon-sugar — a delightful treat that’s perfect for sharing (or sneaking a few on your own).
Why You’ll Love This Recipe
These cinnamon sugar soft pretzel bites offer the nostalgic appeal of mall-pretzels but made fresh at home. They have a satisfyingly chewy interior and a lightly crisp exterior, with the sweet finish of butter and cinnamon sugar coating. They’re ideal for serving as a snack, dessert, or during gatherings — especially when you want something comforting and fun.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2¼ teaspoons (one packet) instant yeast
1½ cups warm water (about 110 °F)
1 teaspoon salt
1 tablespoon brown sugar
2 tablespoons unsalted butter, melted
4¼ cups (about 540 g) all-purpose flour
For the baking soda bath:
3 cups water
¼ cup baking soda
For the cinnamon sugar coating:
4 tablespoons (57 g) unsalted butter, melted
¾ cup (150 g) granulated sugar
3 teaspoons ground cinnamon
Directions
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the warm water, yeast, salt, brown sugar, melted butter and flour. Mix on low until combined, then increase to medium speed and knead for 7 – 10 minutes until the dough is smooth and elastic and no longer sticks to the bowl.
Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until it nearly doubles in size (about 1 hour).
Preheat the oven to 400 °F (200 °C). Line two baking sheets with parchment paper and lightly grease them.
Turn the risen dough out onto a lightly floured surface. Divide it into 6 equal pieces. Working with one piece at a time, roll it into a log about 20 inches long. Then cut the log into approximately 1½-inch (≈4 cm) pieces; repeat for all logs. Place the pieces on the prepared baking sheets, spacing about ½-inch apart.
Prepare the baking soda bath: bring water to a boil, add the baking soda, stir until dissolved, then carefully pour into a large heat-safe bowl. Using a slotted spoon, dip each pretzel bite into the baking soda bath for about 30 seconds, then remove and place back on the baking sheets.
Bake for about 12-15 minutes, swapping sheets half-way if needed, until the bites are golden brown. Remove from the oven and let cool for about 5 minutes.
While still warm, place the baked pretzel bites into a large sealable container or bowl. Pour the melted butter over them and toss gently to coat. Then add the cinnamon sugar mixture (sugar + cinnamon) and toss again until evenly coated.
Serve warm for best texture and flavor.
Servings and timing
This recipe yields approximately 80 pretzel bites.
Prep time: ~15 minutes to mix + ~1 hour rise + about 12-15 minutes baking.
Total time: approximately 1 hour 15 minutes to 1 hour 30 minutes.
Variations
For a simpler shortcut: Use refrigerated pizza dough instead of making dough from scratch (roll into ropes, cut into bites, proceed with the soda bath and coating).
Instead of cinnamon sugar, coat with pretzel salt and serve with a cheese or mustard dip for a savory variant.
Add a sweet dip: a cream cheese-based frosting or caramel sauce pairs wonderfully with the cinnamon sugar bites.
Make full-sized pretzels instead of bites by shaping the dough into classic pretzel shapes and adjusting the bake time to about 16-18 minutes.
Storage/Reheating
These pretzel bites are best enjoyed fresh, while warm. If you have leftovers:
Store in an airtight container at room temperature for up to 1 day (they will lose some chewiness).
For longer storage: freeze the baked but uncoated pretzels in an airtight container for up to 2 months. When ready, thaw at room temperature, then refresh in a 350 °F (175 °C) oven for about 5 minutes before coating with butter and cinnamon sugar.
FAQs
How do I know if the yeast is active?
If using instant yeast, you can add it directly to the flour mixture. If you want to proof it: mix with warm water and a pinch of sugar, wait 5 minutes; it should become foamy and bubbly. If nothing happens, the yeast may be old or inactive.
Can I use active dry yeast instead of instant yeast?
Yes — you can, but you’ll first need to bloom the active dry yeast in the warm water with sugar for about 5 minutes until foamy, then proceed. The rise time may also take longer.
Why do I need a baking soda bath?
The baking soda bath (an alkaline solution) gives the pretzel bites their signature chewy texture and golden crust. It also contributes to the classic pretzel flavour and appearance.
Can I use bread flour instead of all-purpose flour?
Yes — bread flour has higher protein content and will give a slightly chewier texture. If you switch, you may need to adjust liquid slightly. Using all-purpose flour works perfectly fine for this recipe.
Can I make the dough ahead of time?
Yes — you can prepare the dough, allow it to rise, then refrigerate it overnight. When ready, let it come back to room temperature, punch down, shape, and proceed with the baking soda bath and baking.
How should I serve these?
They’re best served warm, straight out of the oven after coating. You can pair them with a sweet dipping sauce like cream cheese frosting, caramel, or chocolate sauce. For savory variations, serve with cheese dip or mustard.
Can I make them gluten-free?
You could attempt a gluten-free flour blend formulated for yeast breads, but pretzel texture may differ and you’ll need to adjust rising times and baking. The baking soda bath still helps with color and texture.
How can I reheat leftovers?
Pre-heat your oven to 350 °F (175 °C), place the pretzel bites (uncoated or coated) on a baking sheet, and warm for about 5–7 minutes. Then, if uncoated, toss in the butter + cinnamon sugar. Avoid microwaving if you want to maintain chewiness.
What’s the best way to avoid them becoming soggy after coating?
Ensure the pretzel bites are still warm but not piping hot when you coat them — so the butter melts and the sugar adheres well, but excess steam doesn’t build up. Also, immediately toss them in the sugar mixture and serve soon after.
Conclusion
These cinnamon sugar soft pretzel bites are a delightful homemade treat with minimal fuss and maximum reward. Whether you’re baking for friends, family, or simply indulging yourself, they bring warm, comforting flavours and a fun twist on a classic snack. Give them a try and enjoy every buttery, cinnamon-sweet bite.
Soft, buttery pretzel bites coated in cinnamon sugar, these homemade treats are chewy inside and golden on the outside—perfect for snacking or sharing.
In a stand mixer or large bowl, combine warm water, yeast, salt, brown sugar, melted butter, and flour. Mix on low until combined, then knead for 7–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled.
Preheat oven to 400 °F (200 °C) and line two baking sheets with parchment paper. Lightly grease them.
Turn dough onto a floured surface and divide into 6 pieces. Roll each into a 20-inch rope and cut into 1½-inch bites.
Prepare the baking soda bath: bring water to a boil, stir in baking soda, and transfer to a large bowl. Dip each dough piece for 30 seconds, then place on baking sheets.
Bake for 12–15 minutes until golden brown, rotating sheets halfway through if needed. Let cool for 5 minutes.
While warm, place bites in a large bowl or container. Pour melted butter over them and toss to coat.
Mix sugar and cinnamon together. Add to pretzels and toss until evenly coated. Serve warm.
Notes
Use refrigerated pizza dough for a quick version.
Swap cinnamon sugar for pretzel salt and serve with mustard or cheese dip.
Pair with cream cheese frosting or caramel sauce for extra indulgence.
Make full-size pretzels by shaping dough into pretzel forms and increasing bake time.
Freeze uncoated pretzels for up to 2 months; reheat and coat just before serving.
