There’s just something magical about the smell of cinnamon sugar wafting through the house, isn’t there? I remember the first time I made these cinnamon sugar pretzel bites for my family. It was a blustery Saturday afternoon, the kind where you just want to hunker down with something warm and sweet. My youngest was having a friend over, and I thought, why not treat them to a delightful surprise? The idea of dough transforming into these soft, pillowy bites, with a generous dusting of cinnamon sugar, was enough to get me started on this little baking adventure.
The warm water echoed the laughter in my kitchen as I mixed in the yeast and brown sugar, creating the perfect start for our pretzel dough. Kids can sometimes be picky about their snacks, but trust me, these pretzel bites were an instant hit! Reminds me of when my cousins would visit during the holidays, and we’d all gather around the kitchen to make — and eat — treats just like these.
While the dough was rising, doubling in size like magic, I found myself reminiscing about those family gatherings. Baking with loved ones always makes everything taste better, right? And the best part is that these pretzel bites don’t just fill bellies but also create moments of joy and togetherness. One of my favorite techniques is the water-baking soda bath. Watching the dough quickly turn soft and rise in the oven is always fascinating. It’s like watching little clouds puff up, ready to be devoured.
When I pulled these golden delights out of the oven, the kids’ faces lit up like it was Christmas morning, and I knew I had a winner. Tossing them in the warm butter and cinnamon sugar mixture was the moment of truth — that’s when these little bites go from ordinary to extraordinary. And that cream cheese dip? Oh, it’s the perfect, dreamy complement! I’d say, give this a shot this weekend. Your kitchen will thank you with that heavenly aroma, and your loved ones will thank you with smiles and requests for seconds!
How to Make Cinnamon Sugar Pretzel Bites
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Ingredients:
- 1 packet instant yeast (2 1/4 teaspoons)
- 3 tablespoons brown sugar (25 grams)
- 1 1/2 cups warm water (around 110°F)
- 1 tablespoon vegetable oil or canola oil
- 3/4 teaspoon fine salt
- 4 1/4 cups all-purpose flour (540 grams)
- 3 cups water
- 1/4 cup baking soda
- 4 tablespoons unsalted butter (melted, 57 grams)
- 3/4 cup granulated sugar (150 grams)
- 3 teaspoons ground cinnamon
- 4 ounces cream cheese (softened to room temperature, 113 grams)
- 4 tablespoons unsalted butter (softened, 57 grams)
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (125 grams)
Directions:
- Begin by mixing the dough: in the bowl of your stand mixer, combine yeast, brown sugar, warm water, oil, and salt. Gradually add flour and mix on low speed until combined. Turn the speed up to medium and knead for 7 to 10 minutes. Your dough should be smooth and elastic.
- Shape your dough into a ball and place it into a greased bowl, ensuring every side is coated. Cover it and let it rise until it’s doubled in size, about 1 hour.
- Preheat your oven to 400°F and prepare your baking sheets with parchment paper, lightly greased.
- Turn the dough out onto a clean, floured surface and divide it into 6 portions. Roll each portion into a 20-inch rope. Cut these into approximately 13 small pieces each, then place them on your prepared sheets.
- For the baking soda bath, bring water to a boil and add baking soda. Briefly dunk the cut pretzel pieces into this mixture using a slotted spoon, keeping each in the bath for about 30 seconds.
- Place the dipped pretzel bites back on the sheet, keeping them spaced apart, and bake for about 12 to 15 minutes until golden. Swap the trays around halfway to ensure even baking. Let them cool slightly.
- For the cinnamon sugar coating, toss slightly cooled pretzel bites in melted butter, then coat them evenly with cinnamon sugar.
- To make the cream cheese dip, beat together softened cream cheese, butter, milk, and vanilla on medium-high until light and fluffy. Gradually mix in powdered sugar until smooth. Enjoy immediately or store for later treats!
Ingredient Tweaks for Your Pantry
Missing an ingredient? No worries! You can substitute instant yeast with active dry yeast, just let it proof slightly longer. For an oil substitute, use melted coconut oil or unsalted butter. If you don’t have powdered sugar for the dip, blend granulated sugar until it becomes a fine powder. Experimentation is key!
Preserving Cinnamon Sugar Pretzel Bites for Later Enjoyment
Got leftovers? Not a problem! Store uncoated pretzel bites in an airtight container in the freezer. Simply pop them into a preheated oven at 350°F for 5 minutes to reheat, then coat with cinnamon sugar when you’re ready to indulge. This keeps them as good as fresh!
Perfect Pairings for Cinnamon Sugar Pretzel Bites
These bites are best served warm with the accompanying cream cheese dip, which enhances their sweet cinnamon flavor. For a cozy breakfast, try pairing them with a hot cinnamon-spiced tea or coffee. They also double as a delightful dessert with vanilla ice cream!
Secrets to Perfecting Pretzel Puffiness
Ensure your baking soda bath is warm as that helps pretzel bites achieve their signature fluffy texture. Quick but thorough dunking is crucial. Adjust the cinnamon to your liking—a little extra can make these bites even more irresistible. Enjoy the process and experiment with your spice balance!
Adding a Seasonal Spin to Cinnamon Sugar Pretzel Bites
In fall, sprinkle in a bit of pumpkin spice instead of just cinnamon for a seasonal flair. During winter, a pinch of nutmeg adds a cozy twist. Spring and summertime can benefit from a hint of lemon zest in the coating for a fresh, citrus note. Adjust flavors to match the season!
FAQs:
Can I prepare the dough ahead of time?
Absolutely! The dough can be prepared a day in advance. Simply let it rise, then punch it down, shape it into a ball, and store it in the refrigerator. Before baking, allow it to return to room temperature and rise again slightly.
What if I don’t have a stand mixer?
No mixer? No problem! You can manually knead the dough by hand on a floured surface. It might take a little longer, but with some elbow grease, you’ll achieve the same smooth, elastic dough. It’s a great way to work on your arm muscles too!
Can I make the pretzel bites gluten-free?
Yes, you can experiment with gluten-free all-purpose flour blend. Keep in mind that the texture will be slightly different, and you might need to adjust the water quantity. Perfection varies, so just be sure to watch the texture of the dough!
What’s the best way to ensure the bites are evenly sized?
Using a bench scraper or a sharp knife works well to divide the dough neatly. Measuring the length of your dough ropes helps achieve consistent segments. Consistency is key to even baking, ensuring uniform texture and flavor.
How should I store the cream cheese dip?
The cream cheese dip can be kept in an airtight container in the fridge for up to a week. Before serving, allow it to sit at room temperature for about 10 minutes or give it a quick mix to achieve the perfect creamy texture.
Can I use a different type of sugar for the cinnamon coating?
Definitely! If you prefer a less refined option, coconut sugar is a fine choice. Brown sugar can be used for a more caramel-like taste. Just ensure to grind them finely if they’re too coarse—this helps the sugar melt and adhere nicely.
Cinnamon Sugar Pretzel Bites
Equipment
- Stand mixer
- Electric kettle
Ingredients
Dough Ingredients:
- 1 packet instant yeast (2 1/4 teaspoons)
- 3 tablespoons brown sugar (25 grams)
- 1 1/2 cups warm water (around 110°F)
- 1 tablespoon vegetable oil or canola oil
- 3/4 teaspoon fine salt
- 4 1/4 cups all-purpose flour (540 grams)
- 3 cups water
- 1/4 cup baking soda
- 4 tablespoons unsalted butter (melted, 57 grams)
Cinnamon Sugar Coating:
- 3/4 cup granulated sugar (150 grams)
- 3 teaspoons ground cinnamon
Cream Cheese Dip:
- 4 ounces cream cheese (softened to room temperature, 113 grams)
- 4 tablespoons unsalted butter (softened, 57 grams)
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (125 grams)
Instructions
- Begin by gathering all the ingredients needed.
For Dough Preparation:
- In the bowl of a stand mixer equipped with a dough hook, combine all the dough components on a low setting until just mixed. Raise the speed to medium and knead for about 7 to 10 minutes until the dough achieves an elastic, smooth texture, adding a little flour if it becomes too sticky.
- Place the kneaded dough into a greased bowl, ensuring it is completely coated. Cover it with plastic wrap and allow it to rise until it has doubled in size, approximately 1 hour.
- Preheat your oven to 400°F, while preparing baking sheets lined with parchment paper that is lightly greased with non-stick spray or butter.
For Shaping Pretzels:
- Turn the dough out onto a clean surface and divide it into 6 equal pieces. Roll each piece into long ropes around 20 inches long, keeping the unused portions covered to prevent drying.
- Using a bench scraper, cut each rope into 13 segments, each about 1 1/2 inches in length. Ensure these pieces are sized appropriately to allow for expansion in the oven. Arrange them on the prepared baking sheets with space in between.
For Baking Soda Bath:
- Bring 3 cups of water to a boil, then carefully stir in the baking soda into a large bowl. Dunk the pretzel pieces in this mixture, ensuring each one is submerged for no more than 30 seconds before using a slotted spoon to lift them back onto the greased baking sheets.
- Bake in the oven for 12 to 15 minutes, rotating the trays halfway through to achieve a uniform golden color. Allow them to cool for about 5 minutes before removing them from the parchment.
For Cinnamon Sugar Coating:
- In a large sealable container, warm pretzels should be coated with melted butter. In a separate bowl, combine cinnamon and sugar, then toss the pretzels to ensure each one is covered evenly.
For Cream Cheese Dip:
- Using a stand mixer fitted with a paddle attachment, blend the cream cheese, softened butter, milk or cream, and vanilla on medium-high until it reaches a light and fluffy consistency, about 3 minutes. Gradually incorporate the powdered sugar while mixing on low until it is fully combined.
- These pretzels are best served right after preparation, but for later enjoyment, freeze the baked (uncoated) pretzel bites. When ready to serve them, heat the oven to 350°F for about 5 minutes before applying the cinnamon sugar coating. Enjoy!
