Introduction

Cinnamon Sugar Pretzel Bites are a delightful sweet treat that combines soft, chewy pretzels with a warm cinnamon sugar coating. Perfect for snacking or serving at gatherings, these bites come with a creamy cream cheese dip that adds a luscious touch. This recipe will guide you through making these irresistible snacks step-by-step.

A close-up image showing a white speckled bowl filled with smooth, creamy off-white dipping sauce that has soft swirls on the surface. A small, golden brown piece of fried dough covered with cinnamon sugar is dipped halfway into the sauce, sitting in the center. Surrounding the bowl are many small, bite-sized pieces of the same fried dough, all coated with cinnamon sugar, showing a crunchy texture and warm tones of light to dark brown. The food is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet (2 1/4 teaspoons) instant yeast
3 tablespoons (25 grams) brown sugar
1 1/2 cups warm water (about 110°F)
1 tablespoon canola or vegetable oil
3/4 teaspoon fine sea salt
4 1/4 cups (540 grams) all-purpose flour
3 cups water
1/4 cup baking soda
4 tablespoons (57 grams) unsalted butter, melted
3/4 cup (150 grams) granulated sugar
3 teaspoons ground cinnamon
4 ounces (113 grams) cream cheese, completely softened to room temperature
4 tablespoons (57 grams) unsalted butter, at room temperature
1 tablespoon cream or milk
1 teaspoon vanilla extract
1 cup (125 grams) powdered sugar

Instructions

Step 1: Make the dough by combining the yeast, brown sugar, warm water, oil, salt, and flour in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until combined.
Step 2: Increase the mixer speed to medium and knead for 7 to 10 minutes until the dough is elastic, smooth, and no longer sticks to the sides of the bowl or your hands. Add a little extra flour if needed.
Step 3: Place the dough in a greased bowl, turning to coat all sides. Cover tightly with plastic wrap and let it rise until doubled in size, about 1 hour.
Step 4: Preheat your oven to 400°F. Line two baking sheets with parchment paper and grease or spray them with nonstick spray.
Step 5: On a clean surface, divide the dough into 6 equal pieces. Roll each piece into a 20-inch long log. Keep the remaining dough covered to prevent drying out.
Step 6: Cut each log into thirteen 1 1/2-inch pieces using a bench cutter or knife. Place the pieces on the prepared baking sheets, spacing them at least half an inch apart.
Step 7: Prepare the baking soda bath by bringing 3 cups of water to a boil. Pour into a large bowl and stir in 1/4 cup baking soda until dissolved.
Step 8: Dunk the pretzel bites in the baking soda solution for no more than 30 seconds, then remove with a slotted spoon and return to the baking sheets.
Step 9: Bake the pretzel bites at 400°F for 12 to 15 minutes, switching the trays halfway through for even baking. They should be golden brown.
Step 10: Let the pretzel bites cool for 5 minutes, then gently peel them from the parchment paper.
Step 11: Place the warm pretzel bites in a large sealable container. Toss them with the melted butter, then add the cinnamon and granulated sugar mixture. Shake gently to coat evenly.
Step 12: To make the cream cheese dip, beat the softened cream cheese, room temperature butter, cream or milk, and vanilla extract in a stand mixer fitted with the paddle attachment on medium-high speed until light and smooth, about 3 minutes.
Step 13: Reduce to low speed and gradually add powdered sugar, beating until fluffy and creamy.
Step 14: Serve the cinnamon sugar pretzel bites with the cream cheese dip immediately for the best flavor and texture.

Tips & Variations

For extra soft pretzels, brush the bites with melted butter before tossing in the cinnamon sugar.
Try swapping cream cheese dip for a caramel or chocolate sauce for variation.
If the dough feels sticky, add flour gradually to avoid making it too dense.
Freeze uncoated baked pretzels to enjoy later; reheat in a 350°F oven for 5 minutes before coating with cinnamon sugar.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked uncoated pretzels and thaw to room temperature before reheating in a 350°F oven for 5 minutes. The cream cheese dip should be refrigerated and consumed within 3 days.

How to Serve

A white oval plate sits on a white marbled surface with a light blue cloth on the left side. The plate holds many small, golden-brown, square-shaped pieces that look crispy and coated in sugar. In the top left of the plate, there is a small white speckled bowl filled with smooth, creamy, light beige sauce. The pieces are closely packed, showing a mix of lighter and darker browns due to frying. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water for about 5 minutes before adding it to the dough ingredients. Instant yeast can be mixed directly without proofing.

How do I make the pretzel bites crispier?

For crispier pretzel bites, bake them a few minutes longer until they reach your preferred golden brown color. You can also brush them with extra melted butter after baking for a shiny finish.