Cinnamon Sugar Pretzel Bites

Cinnamon Sugar Pretzel Bites are perfect sweet dessert bites, soft buttery pretzels bits coated with cinnamon sugar and an awesome dipping sauce!

Do you love Soft and Easy Cinnamon Rolls but wish you had bite sized cinnamon sugar sweetness for holiday parties or kids desserts? Cinnamon Sugar Pretzel Bites are the perfect small bites. For more snacks to keep you going this season, head over to my Holiday Recipes Page.

Cinnamon Sugar Pretzel Bites

CINNAMON SUGAR
 PRETZEL BITES

Soft pretzel bites are some of the most delicious, chewy, wonderful snacks ever invented, and they get even better when they’re covered in melted butter and dusted with cinnamon sugar. This Cinnamon Sugar Pretzel Bite recipe is extremely easy, so even if you’ve never made your own pretzels, you’ll end up looking like a pro from the mall food court.

Skip the food court lines by making your own Cinnamon Sugar Pretzel Bites to take with you to the mall. Plus, by making your own Pretzel bites at home, you can use the dough you save to buy more stocking stuffers. Do you knead a better reason to try them? (Sorry, I couldn’t resist.) 

It’s a fairly quick recipe to make, and the kitchen won’t look like a battle just happened when you’re finished. The part that takes the longest is letting the dough rise, which will take about an hour. The pretzel dough just needs to sit lightly covered in a large bowl in a warm place for about an hour, and once the yeast has done its work, the fun begins. While you wait, throw on some holiday tunes or whatever gets you to your happy place before having to brave the mall parking lots.

HOW TO MAKE CINNAMON SUGAR PRETZEL BITES

  • In the bowl of stand mixer, combine water and sugar.
    To your stand mixer add the water, sugar and yeast and let sit 10 minutes, until foamy.
  • Add in the flour and salt and add in the dough hook, but before you turn it on stir the flour in with a spoon until a dough is made (about 1 minute).
  • Turn on the mixer on medium speed (using the dough hook), beat on medium-low speed for 6-8 minutes until the dough is shiny and pulling away from the sides of the bowl.
  • Take the dough hook off, pick up the dough ball and coat the mixer bowl with a thin layer of oil.
  • Put the dough back in and cover it with a kitchen towel for 1 hour in a warm place (you want the dough to double in size).
  • Preheat oven to 450 degrees and line baking sheets with parchment paper.
  • Cut away small ¼ cup sized balls of dough, roll them into thin logs and cut 3/4″ – 1″ pieces and place them onto the baking sheets.
  • Once you’ve cut all the pretzel dough into small pieces, bring a large pot of water to a boil.
  • Slowly add baking soda, then reduce the heat to a medium-low and in small batches cook the pretzel bits for 1 minute.
  • Remove the pretzels and line them up on the baking sheets.
  • Once you’ve cooked all the batches of pretzels in the baking soda water, bake them.
  • To coat them let the pretzels cool for 10 minutes when they come out of the oven
  • Brush them in the melted butter, then in a mixture of the cinnamon and sugar.

MORE DELICIOUS CINNAMON RECIPES

Pretzel Bites covered in cinnamon sugar

VARIATIONS ON CINNAMON SUGAR PRETZEL BITES

  • Dips: The perfect pairing is a cream cheese dip for Pretzel Bites. All you have to do is take my recipe for Cream Cheese Frosting and add a couple of tablespoons of heavy cream to get a tasty dipping sauce. You can also use the icing from my Cinnamon Roll Pancakes or Cinnastix Copycat Recipes!
  • Spices: Who says pumpkin spice is just for lattes? Substitute Pumpkin Pie Spice for the cinnamon to make Pumpkin Spice Pretzel Bites.
  • Dessert: Turn your Cinnamon Sugar Pretzel Bites into a decadent dessert by putting some (read: a lot) in a bowl and drizzle with Salted Caramel Sauce and top with Whipped Cream.
  • Gluten free: Replace the all-purpose flour with a gluten free alternative, like buckwheat or almond flour. As far as other ingredients in this recipe go, check to make sure that the yeast and baking soda you’re using specifically say that they’re gluten free because sometimes they are prepared in the same containers as gluten products, which can lead to cross contamination. Active dry yeast usually is specifically labeled as gluten free. 

Dessert Pretzel Bites in cinnamon sugar coating

CINNAMON SUGAR PRETZEL BITES FAQS

  • How do you keep Pretzel Bites warm? You can keep them warm in an oven on a low temperature (200 degrees), but not for very long. 
  • How do you keep pretzels from getting soggy? Keep them completely sealed and in a cool place. This will help keep them soft longer. It also helps to keep a slice of bread in the container with them to absorb any additional moisture that may accumulate.

MORE TASTY HOLIDAY SNACK RECIPES

 

HOW LONG ARE CINNAMON SUGAR PRETZEL BITES GOOD?

  • Serve: You can store Cinnamon Sugar Pretzel Bites in an airtight container at room temperature for up to 5 days. I wouldn’t recommend it though, because they will go stale fast. 
  • Store: If you keep the Cinnamon Sugar Pretzel Bites tightly sealed in an airtight container, like plastic wrap or tupperware, then they should stay good in the fridge for up to 1 week but they will get more stale as time goes on.
  • Freeze: You can freeze these tasty treats for up to 6 months if you keep them away from moisture. You should always allow the pretzel bites to fully cool down to room temperature before you seal them up and put them away. A 5 second microwave once defrosted (cover them with a damp paper towel) will add a hint of moisture back into the bites. Then re-toss them in cinnamon sugar.

Dipping Cinnamon Sugar Pretzel Bite in glaze

Pin this recipe now to remember it later

Pin Recipe

Cinnamon Sugar Pretzel Bites

Cinnamon Sugar Pretzel Bites are perfect sweet dessert bites, soft buttery pretzels bits coated with cinnamon sugar!
Yield 12 Servings
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Author Sabrina Snyder

Ingredients
 

For the pretzels:

  • 1 1/2 cups warm water between 100° and 110° F
  • 1  tablespoon  sugar
  • 1 packet active dry yeast
  • 1 teaspoon  salt
  • 3 1/2 cups  flour
  • 1/4 cup baking soda

For the cinnamon sugar coating:

  • 1 cup  sugar
  • 2 tablespoons cinnamon
  • 4 tablespoons unsalted butter , melted

Instructions

  • In the bowl of stand mixer, combine water and sugar.
  • To your stand mixer add the water, sugar and yeast and let sit 10 minutes, until foamy.
  • Add in the flour and salt and add in the dough hook, but before you turn it on stir the flour in with a spoon until a dough is made (about 1 minute).
  • Turn on the mixer on medium speed (using the dough hook), beat on medium-low speed for 6-8 minutes until the dough is shiny and pulling away from the sides of the bowl.
  • Take the dough hook off, pick up the dough ball and coat the mixer bowl with a thin layer of oil then put the dough back in and cover it with a kitchen towel for 1 hour in a warm place (you want the dough to double in size).
  • Preheat oven to 450 degrees and line baking sheets with parchment paper.
  • Cut away small ¼ cup sized balls of dough, roll them into thin logs and cut 3/4" - 1" pieces and place them onto the baking sheets.
  • Once you've cut all the pretzel dough into small pieces (careful to not stack the dough bits on top of each other - use more than one baking sheet), bring a large pot of water to a boil.
  • Slowly add baking soda (do this slowly because it will react in the pot), then reduce the heat to a medium-low and in small batches cook the pretzel bits for 1 minute (turn them halfway through).
  • Remove the pretzels and line them up on the baking sheets.
  • Once you've cooked all the batches of pretzels in the baking soda water, bake them for 11-13 minutes, or until golden brown.
  • To coat them let the pretzels cool for 10 minutes when they come out of the oven, brush them in the melted butter, then in a mixture of the cinnamon and sugar.

Nutrition

Calories: 371kcal | Carbohydrates: 75g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 847mg | Potassium: 85mg | Fiber: 3g | Sugar: 21g | Vitamin A: 117IU | Calcium: 26mg | Iron: 3mg
Keyword: Cinnamon Sugar Pretzel Bites

Pretzel Bites with Cinnamon Sugar

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. I’ve not tested it so I’m not comfortable giving a recommendation. If you decide to try, I’d love to know how it turns out.

  1. I grew up eating Auntie Anne’s pretzels when each pretzel is made fresh. Now, I’m so glad I can recreate these soft, chewy, sinfully delish bites at home…