Our Cinnamon-Sugar Pretzel Bites Will Transport You To The Mall Food Court

Laura Rege
·3 min read

Is it even possible to walk by a pretzel store at the mall or airport and not be drawn in by the smell of cinnamon-sugary pretzel bites? The aroma fills the air, and suddenly you need a bucket of pretzel bites ASAP. Now you can have the same experience at home with this cinnamon-sugar pretzel bites that kids and adults won't be able to get enough of.

Fun to make and all too easy to enjoy, our recipe for cinnamon sugar pretzel bites is the perfect one to make with young ones who are eager to learn how to bake and help out in the kitchen. Have them knead the dough and help them form the nuggets—they don’t have to be perfectly shaped to taste amazing. This recipe is all about the experience and being in the kitchen together. It also doesn’t hurt that they’re mistake-proof and will be tasty for kids and adults alike regardless of their final shape. Make the simple cream cheese frosting and get to dipping!

Tip: The most important step in this recipe? Spraying your parchment-lined baking sheet with cooking spray. If you don't, it's likely that these bites will stick to your pan (and nobody wants that).

Did you try making these? Let us know how it went in the comments!

Yields: 4 dozen

Prep Time: 10 mins

Total Time: 2 hours

Ingredients

Pretzel Bites

  • 1 tsp.

    granulated sugar

  • 1 1/4 tsp.

    active dry yeast

  • 2 1/4 c.

    (270 g.) all-purpose flour, plus more for surface

  • Kosher salt

  • Cooking spray

  • 1/2 c.

    baking soda

Cream Cheese Frosting & Assembly

  • 3 tbsp.

    unsalted butter, melted

  • 1/3 c.

    granulated sugar

  • 4 tsp.

    ground cinnamon

  • Kosher salt

  • 1 c.

    (115 g.) confectioners' sugar

  • 2 oz.

    cream cheese

  • 2 tbsp.

    whole milk

Directions

Pretzel Bites

  1. In a medium bowl or liquid measuring cup, stir granulated sugar and 3/4 cup warm water (between 110° and 115°) until sugar is dissolved. Sprinkle yeast over. Let sit until yeast begins to foam and bubble, about 5 minutes.

  2. In a large bowl, whisk flour and 3/4 teaspoon salt to combine. Scrape yeast mixture into dry ingredients and stir until a shaggy dough forms. Scrape dough onto a clean work surface and knead until dough is smooth, about 5 minutes.

  3. Spray another large bowl with cooking spray. Place dough in bowl, cover with plastic, and let sit in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.

  4. Preheat oven to 450°. Line a baking sheet with parchment and spray with cooking spray. On a lightly floured surface, divide dough into 4 pieces. Working one at a time and keeping the other pieces covered with plastic, roll dough into a 12"-long rope, 1/2" to 3/4" thick. Cut rope into 1"-wide nuggets. Gently roll each nugget on a surface to even out the shape. Arrange on prepared sheet. Repeat with remaining dough.

  5. Bring a large pot of water to a boil. Stir in baking soda and return to a boil. Cook nuggets, tossing a few times, until light golden brown, about 30 seconds. Using a slotted spoon or spider, scoop out nuggets, leaving excess water in pot, and return to baking sheet.

  6. Bake pretzel nuggets until deep golden brown, 12 to 15 minutes.

Cream Cheese Frosting & Assembly

  1. Pour butter into a large bowl. In another medium bowl, whisk granulated sugar, cinnamon, and a large pinch of salt until combined. In another medium bowl, whisk confectioners’ sugar, cream cheese, and milk until smooth.

  2. Immediately transfer pretzels to butter and toss to combine. Working in batches, toss butter-coated pretzels in cinnamon sugar until coated.

  3. Arrange pretzels on a platter. Serve warm with frosting alongside.

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