Cinnamon Sugar Soft Pretzel Bites

These sweet, soft, cinnamon sugar two-bite pretzels are a great after-school or late-night snack that will disappear quickly!

Recipe by Rebecca Lindamood

Ingredients

For the Dough:

• 4 cups bread flour (about 1 pound 1 ounce by weight, for best results)
• 1 tablespoon non-diastatic malt powder or granulated sugar (malt powder is preferred for authentic pretzel flavor and texture, but sugar works too)
• 1 1/4 teaspoons kosher salt
• 1 cup whole milk
• 1/2 cup hot tap water (around 105-115°F or 40-46°C)
• 2 teaspoons SAF or instant yeast

For the Pretzel Boil:

• 2 quarts water
• 2 tablespoons baking soda (this is key for the pretzel’s characteristic crust and flavor)

For the Topping:

• 1 stick butter (4 ounces by weight, melted)
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

To Make the Dough by Hand:

1. In a large mixing bowl, combine the bread flour, kosher salt, malt powder (or sugar), and instant yeast. Whisk these dry ingredients thoroughly to ensure even distribution.
2. Switch to a sturdy wooden spoon. Gradually stir in the warm whole milk and hot tap water until a soft, shaggy dough begins to form.
3. Turn the dough out onto a generously floured surface. Knead the dough, adding small amounts of flour as needed to prevent sticking to the counter. The goal is a dough that is soft and slightly tacky, yet smooth and elastic, not firm. Knead for about 8-10 minutes until it passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
4. Place the kneaded dough into a clean, lightly oiled bowl. Cover the bowl with a damp tea towel and let it rise in a warm, draft-free place until it has nearly doubled in bulk and appears visibly puffy, which usually takes about an hour to an hour and a half, depending on your environment.

To Make the Dough by Stand Mixer:

1. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, kosher salt, malt powder (or sugar), and instant yeast. Mix on low speed for about 30 seconds to combine the dry ingredients.
2. With the mixer still on low, slowly pour in the warm whole milk and hot tap water. Continue mixing on low speed until all ingredients are incorporated and a smooth, soft, slightly tacky dough forms. You may need to increase the speed to medium-low for a few minutes. Mix for about 6-8 minutes until the dough is elastic and smooth.
3. Remove the bowl from the mixer, cover it with a damp tea towel, and set it aside to rise in a warm, draft-free place until it nearly doubles in bulk and becomes puffy, typically about an hour to an hour and a half.

To Make the Dough by Bread Machine:

1. Add the liquid ingredients (milk, water) to your bread machine pan first, followed by the dry ingredients (flour, malt powder or sugar, salt, yeast) in the order recommended by your bread machine manufacturer.
2. Select the “Dough” or “Dough Only” cycle and start the machine. Allow the cycle to complete fully. This will typically take about 1.5 to 2 hours, including the kneading and initial rise.

To Form the Pretzel Bites:

1. Prepare two large (approximately 11×13-inch) baking sheets by lining them with silicone baking mats or parchment paper. Place them near your workspace.
2. Gently turn the risen dough out onto a very lightly floured surface. Use a bench knife or a sharp knife to divide the dough into four equal pieces. Keep three of the pieces covered with a tea towel to prevent them from drying out while you work with one piece at a time.
3. Take one piece of dough and roll it like play-dough into a long, even rope, roughly the circumference of two thumbs pressed together (about 3/4 to 1 inch thick). Strive for consistency in thickness for even baking.
4. Using your bench knife or a sharp knife, cut 1-inch pieces from the dough rope.
5. Carefully transfer these dough pieces onto the prepared baking sheets, ensuring generous space between each piece and between rows. Remember, they will expand during their second rise and again during the boiling and baking process.
6. Repeat this process with the remaining three pieces of dough. Once all the dough has been formed into bites, cover the pans with tea towels and let them rise in a warm, draft-free spot for about 20 minutes, or until they look slightly puffy.

To Cook the Pretzels:

1. Preheat your oven to 400°F (200°C).
2. In a large, non-reactive pot (such as stainless steel, enameled cast iron, or tempered glass), bring 2 quarts of water to a rolling boil. Once boiling, carefully add the 2 tablespoons of baking soda to the water. The water will foam up, so be cautious and ensure your pot is large enough.
3. Gently drop the risen pretzel dough pieces into the boiling baking soda solution, a few at a time. Do not overcrowd the pan; allow enough space for them to expand slightly. Simmer for approximately 45 seconds per side. Use a slotted spoon to carefully flip the pieces, and simmer for another 45 seconds to 1 minute. The longer they boil, the chewier the exterior will be.
4. Using the slotted spoon, drain each boiled pretzel bite and return it to its designated spot on the lined baking sheets. Continue this process until all pretzel bites have been boiled and are back on the baking sheets.
5. Place the pans in the preheated oven and bake for at least 15 minutes, or until the pretzels are a beautiful golden brown. For a deeper, richer color and slightly crispier exterior, you can bake them until they are deep brown. The baking time is flexible based on your desired texture and color.
6. While the pretzels are baking, prepare the cinnamon sugar topping. In a small mixing bowl, use a fork to thoroughly combine the 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Set aside.
7. Once baked, remove the pans from the oven. Immediately transfer the hot pretzels to a large mixing bowl. Drizzle the melted butter evenly over the hot pretzels, then generously sprinkle with your prepared cinnamon sugar mixture.
8. Toss the pretzels until they are thoroughly and evenly coated with both butter and cinnamon sugar. If you have a large batch, it’s best to do this in two or three smaller batches to ensure every piece gets coated properly.
9. Serve warm or at room temperature. These are best enjoyed fresh but can be stored for later.

Notes

Serve these delectable Cinnamon Sugar Soft Pretzel Bites with an ice-cold glass of milk, a comforting hot cup of tea, or a bold coffee. Regardless of your beverage choice, do not forget the napkins – these sweet, buttery bites are wonderfully messy!

Nutrition Information

Nutritional information provided is an estimate and offered as a courtesy. For precise values, please calculate with the actual ingredients used in your recipe using your preferred nutrition calculator.

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