Cinnamon Sugar Pretzel Bites

Soft pretzel dough, cinnamon sugar, butter, cream cheese—these Cinnamon Sugar Pretzel Bites are sweet, buttery, and perfect for snacking.

this Recipe

Okay, confession time: I didn’t plan to make Cinnamon Sugar Pretzel Bites on the day this recipe was born. It was one of those weirdly rainy Saturdays where your plans fall through, and suddenly you’re standing in your kitchen thinking, “What if I just bake something warm and wonderful instead?”

I had a half loaf of forgotten bread, a craving for mall pretzels (you know the kind), and just enough cinnamon to make the house smell like childhood and coziness. These pretzel bites came together in a flurry of flour and spontaneous joy, and now? They’ve earned a permanent spot in my comfort food rotation. My kid declared them “tiny pillows of sweet,” which is honestly the best review I’ve ever gotten. Sound familiar?

Why You’ll Love This Cinnamon Sugar Pretzel Bites Recipe?

They’re dangerously easy to pop in your mouth, one after another—soft inside, golden outside, and absolutely coated in that dreamy cinnamon sugar blend. They’re perfect for movie nights, bake sales, or those “I need something sweet but not too sweet” kind of cravings. And let’s not forget the cream cheese dip—it’s the kind of luscious, silky-sweet bonus that turns this from snack to full-blown event.

Ingredient Notes:

Let’s break it down so you know what you’re working with:

• Warm water – Not too hot, or you’ll murder the yeast. Aim for bathwater temp.

• Brown sugar – Adds a little molasses depth. Regular sugar works, but brown sugar sings.

• Yeast – One little packet brings these babies to life.

• Flour – All-purpose does the trick here.

• Baking soda bath – Essential for that signature pretzel-y chew. Yes, it’s a bit of a science experiment, but it’s worth it.

• Cinnamon + sugar – The dynamic duo. Trust it.

• Butter – For brushing, dipping, living.

• Cream cheese dip – Optional but highly recommended if you want these bites to vanish in 60 seconds.

How To Make Cinnamon Sugar Pretzel Bites?

Step 1: Make the dough.
You’ll start by blooming your yeast in warm water with brown sugar and butter—like a little bath to wake it up. Once it’s frothy (5–10 mins), add flour and salt. Mix it, knead it, love it. Then let it rise in a warm spot. If you forget about it and it doubles in size anyway? Perfect.

Step 2: Shape ’em.
Divide your dough into 8 ropes. Roll them out like playdough snakes (you know the ones). Slice into bite-sized chunks. About an inch long—no need for a ruler. Trust your instincts.

Step 3: Pretzel bath time.
Boil some water and carefully add the baking soda. Drop in your dough bites in batches for 30 seconds. They’ll puff up a bit, which is your sign they’re ready to get toasty.

Step 4: Bake.
Transfer to parchment-lined baking sheets, give them a quick egg wash, and bake at 425°F for 15–20 minutes. You’re looking for golden brown and irresistible.

Step 5: Cinnamon sugar magic.
While they’re still warm (but not lava), toss them in butter and your cinnamon-sugar mix. This is when your kitchen smells like a fairytale.

Step 6: Make the dip.
Cream together butter, cream cheese, powdered sugar, and a splash of vanilla. Thin it with milk until it’s dreamy. Try not to eat it by the spoonful. (Or do. No judgment.)

Storage Options:

Keep your leftover bites in an airtight container at room temp for a day or two. They’re best fresh, but you can absolutely reheat them in the oven or air fryer to bring back that slight crisp on the outside. Dip can be stored in the fridge and re-whipped if needed.

Variations and Substitutions:

• Add-ins: Mini chocolate chips inside the dough? Yes, please.

• Savory swap: Skip the cinnamon and coat them in garlic butter and Parmesan for a salty twist.

• Dairy-free: Use plant-based butter and cream cheese for a non-dairy dream.

• Spicy twist: Add a pinch of cayenne to the cinnamon sugar. It’s surprisingly addictive.

What to Serve with Cinnamon Sugar Pretzel Bites?

• Coffee or hot cocoa – The obvious winner.

• Vanilla milkshake – For full diner vibes.

• Fresh fruit skewers – To feel like you’re balancing the sugar (you’re not, but still).

• Game-day spread – These are a sweet counter to all that salty dip and chips.

Frequently Asked Questions:

Can I make these ahead of time?
Yes! Prep the dough the night before, let it rise in the fridge, and bake fresh the next day.

Can I freeze them?
Absolutely. After baking and cooling, freeze in a zip bag. Reheat in the oven at 350°F for 5–10 mins.

Why do I need the baking soda bath?
It’s what makes a pretzel a pretzel! That quick dip gives you that chewy bite and golden exterior. Science, baby.

Alright, you’ve got everything you need now. So what’s stopping you? Go grab some cinnamon and let’s bake something that feels like a hug. Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

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Cinnamon Sugar Pretzel Bites

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Soft and golden cinnamon sugar pretzel bites coated in buttery sweetness and served with a velvety cream cheese dip. A perfect snack or dessert option that's fun to make and even more delightful to eat.

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80 Servings

Ingredients

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For the Pretzel Dough:

• 1½ cups warm water approximately 110°F / 43°C
• 3 tablespoons light brown sugar
• 2 tablespoons unsalted butter melted and cooled
• 2¼ teaspoons 1 packet active dry yeast
• 2 teaspoons fine salt
• 4½ to 5 cups all-purpose flour plus additional for dusting
• 1 large egg beaten with 1 tablespoon water (egg wash)

For the Baking Soda Bath:

• 12 cups water
• ½ cup baking soda

For the Cinnamon Sugar Coating:

• ¾ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¼ cup unsalted butter melted and cooled

For the Cream Cheese Dipping Sauce:

• 4 ounces cream cheese softened
• ¼ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

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Instructions

 

To Prepare the Dough:

1. In the bowl of a stand mixer, combine warm water, brown sugar, melted butter, and active dry yeast. Stir briefly and allow to rest for 5–10 minutes, or until the mixture becomes frothy.
2. Add the salt and 4½ cups of flour to the yeast mixture. Mix on low speed using a dough hook until just combined, then increase to medium speed and knead until the dough pulls away from the sides and is smooth and elastic. If necessary, add more flour, one tablespoon at a time, until the dough is no longer sticky.
3. Transfer the dough to a lightly floured surface and shape into a smooth ball. Place into a lightly oiled bowl, cover with a clean towel or plastic wrap, and allow to rise in a warm location for approximately 1 hour, or until doubled in size.

To Shape and Boil the Bites:

1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. In a large stockpot, bring 12 cups of water to a boil. Slowly add the baking soda, stirring continuously. Use caution, as the mixture may bubble vigorously.
3. Punch down the risen dough and divide into 8 equal portions. Roll each portion into a rope approximately ½ inch in diameter. Cut each rope into 1-inch pieces to form the pretzel bites.
4. Working in batches, place the pretzel bites into the baking soda bath for 30 seconds. Use a slotted spoon to remove them and transfer to the prepared baking sheets, spacing them slightly apart.
5. Brush the tops of each pretzel bite with the egg wash.
6. Bake in the preheated oven for 15–20 minutes, or until the pretzel bites are golden brown. Allow to cool on the baking sheet for 5 minutes.

To Coat with Cinnamon Sugar:

1. In a shallow dish, mix the granulated sugar and cinnamon until well combined.
2. Place the slightly cooled pretzel bites into a large bowl. Drizzle with melted butter and toss gently with the cinnamon sugar until each bite is evenly coated.

To Prepare the Cream Cheese Dip:

1. In a medium mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
2. Add milk, one tablespoon at a time, until the dip reaches the desired consistency.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour that includes xanthan gum for structure. Additionally, ensure the baking soda and all other packaged ingredients (such as brown sugar and vanilla extract) are certified gluten-free, as cross-contamination may occur during processing.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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