Cinnamon Sugar Pretzel Bites with Cream Cheese Dip Recipe
Delight in these soft and chewy Cinnamon Sugar Pretzel Bites topped with a sweet cinnamon sugar coating and paired perfectly with a creamy vanilla cream cheese dip. This homemade treat combines the classic taste of warm pretzels with a cinnamon-sugar twist, ideal for snacking or sharing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 78 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough 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
Baking Soda Bath
- 3 cups water
- 1/4 cup baking soda
Topping
- 4 tablespoons (57 grams) unsalted butter, melted
- 3/4 cup (150 grams) granulated sugar
- 3 teaspoons ground cinnamon
Cream Cheese Dip
- 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
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, brown sugar, warm water, oil, salt, and flour. Mix on low speed until ingredients come together.
- Knead the dough: Increase the mixer speed to medium and knead for 7 to 10 minutes until the dough is elastic, smooth, and no longer sticky. Add a bit more flour if necessary during kneading.
- Let the dough rise: Transfer the dough to a greased bowl, turning to coat all sides. Cover tightly with plastic wrap and let it rise at room temperature until doubled in size, about 1 hour.
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F. Line two baking sheets with parchment paper and grease them with nonstick spray or butter.
- Shape the pretzels: Turn the dough onto a clean surface and divide into 6 equal pieces. Roll each piece into a 20-inch long log. Cut each log into about thirteen 1 1/2-inch pieces, placing them on the prepared baking sheets. Keep other dough covered to prevent drying.
- Prepare baking soda bath: Bring 3 cups of water to a boil in a kettle, then carefully pour into a large bowl. Stir in baking soda until dissolved.
- Dunk pretzel bites: Using a slotted spoon, dunk pretzel pieces into the baking soda bath for no more than 30 seconds. Remove and place back on the baking sheets, spacing them half an inch apart.
- Bake the pretzels: Bake both sheets at 400°F for 12 to 15 minutes, switching tray positions halfway through baking. Bake until pretzels are golden brown to your liking.
- Cool pretzels: Let the pretzels cool on the baking sheets for 5 minutes, then carefully peel them away from the parchment paper.
- Coat with cinnamon sugar: Place the warm pretzels in a large sealable container. Pour melted butter over them, then add cinnamon and granulated sugar. Toss thoroughly to coat.
- Make the cream cheese dip: In a stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese, butter, cream or milk, and vanilla on medium-high speed until light and smooth, about 3 minutes. Gradually add powdered sugar on low speed, beating until fluffy.
- Serve: Enjoy pretzel bites warm with the cream cheese dip. For storage, freeze uncoated pretzels and reheat in a 350°F oven for 5 minutes to refresh before serving.
Notes
- Only add flour sparingly while shaping dough to avoid tough pretzels.
- Dunking pretzels in baking soda bath gives them their classic chewy crust and shiny brown appearance.
- Do not overbake; golden brown is ideal for soft texture.
- Pretzel bites are best served fresh but can be frozen uncoated and reheated.
- The cream cheese dip can be stored in the refrigerator for up to 3 days.
Keywords: Cinnamon Sugar Pretzel Bites, Soft Pretzels, Snack Recipes, Cream Cheese Dip, Homemade Pretzels, Sweet Pretzels
