Hi! It’s Alicia from The Baker Upstairs, back to share a super delicious recipe with you! I must confess, I absolutely love a good pretzel, and these cinnamon sugar pretzel bites are some of the best pretzels I’ve ever made! They’re an Auntie Anne’s copycat recipe (so you know they’re going to be good!) and they taste amazing. They’re chewy on the outside, soft on the inside, and coated with a buttery cinnamon sugar topping. When you add the creamy and smooth cream cheese dip to them, they are out of this world!
You’ll start with a simple pretzel dough. If you’re a beginner with yeast, no worries! This recipe is pretty much foolproof. I think the key is making sure your yeast is active. If it doesn’t foam up like the picture below, toss it and try again with some warmer water and a pinch more sugar.
The dough is made with only a few simple ingredients and mixes up quickly. You’ll want to be careful not to add too much flour. The dough should be just slightly sticky to the touch, and still soft and pliable. Cover and let the dough rise until it has doubled in size.
Once the dough has risen, divide it into four pieces and roll each piece into a long skinny rope, about one inch in diameter. Cut each rope into inch-long pieces.
From there, the pretzel dough gets a quick bath in a baking soda solution, then is baked in the oven until golden brown. The pretzel bites will puff up, and it’s okay if they stick together a little bit. They are easily pulled apart.
Once they’ve cooled a little bit, it’s time to toss them in melted butter and cinnamon sugar. Yum! If you can hold off on eating them for a little bit, the fabulous cream cheese dipping sauce is well worth the wait.
I added a little bit of maple flavoring to mine, and I love the combination of maple and cinnamon together. The contrast of the warm, buttery pretzel bites and the smooth and creamy dip is amazingly tasty!
These cinnamon sugar pretzel bites are just little bites of heaven! Once you make them, you won’t be able to stop munching on them. They are addictingly delicious!
Cinnamon Sugar Pretzel Bites
- 1 package active dry yeast
- 1 cup water warm
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1 tbsp canola oil or vegetable oil
- 1 tsp salt
- 2 1/2-3 cups flour
- 3 cups water
- 1/4 cup baking soda
- 4 tbsp butter melted
- 1/2 cup sugar
- 2 tsp cinnamon
- 4 tbsp butter melted
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 tsp maple extract
In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. Let stand until foamy.
- Add the sugar, brown sugar, oil, salt, and two cups of flour to the mixing bowl. Continue to add flour, ¼ cup at a time, to form a soft but not overly sticky dough. Let the dough rise, covered, in a lightly greased bowl for 60-90 minutes, or until doubled in size.
- When the dough has risen, gently deflate the dough and divide into four equal sized pieces. Roll each piece of dough into a snake approximately one inch in diameter. Using a bench scraper or a knife, cut the dough into one inch segments. Repeat with remaining dough.
- Preheat the oven to 425. Add the water and baking soda to a pot and bring to a boil over medium high heat. Line a baking sheet with parchment or a silicone liner.
- Drop the pieces of dough into the pot and let them boil for 30-45 seconds. Remove with a strainer or slotted spoon and place on the prepared baking sheet. Bake 10-12 minutes, or until golden brown. Allow the pretzel bites to cool on the pan for 10-15 minutes.
- After the pretzel bites have cooled slightly, place them in a gallon sized ziplock bag and drizzle the melted butter over the top. Toss to coat the bites in butter. When they are all coated, add the sugar and cinnamon and toss to coat evenly.
- To make the dipping sauce, whisk together the butter, cream cheese, powdered sugar, vanilla, and maple extract, until smooth. Add a teaspoon or so of milk, if needed, to reach a good dipping consistency. Serve the pretzel bites warm with dip and enjoy!
adapted from Cooking Classy