Cinnamon Sugar Pretzel Bites
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.
80 Servings
Ingredients
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
Instructions
To Prepare the Dough:
- 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.
- 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.
- 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:
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Brush the tops of each pretzel bite with the egg wash.
- 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:
- In a shallow dish, mix the granulated sugar and cinnamon until well combined.
- 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:
- 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.
- 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.