How To Make Cinnamon Sugar Pretzel Bites
These cinnamon sugar pretzels are perfectly bite-sized and are copycats of a beloved mall snack. The cream cheese dip adds a nice creaminess to it.
- ¼ozactive dry yeast
- 1cupwarm water110 degrees F
- 2tbspgranulated sugar
- 2tbsplight-brown sugar
- 1tbspVegetable Oil
- 1½cupbread flour
- 1¼all-purpose flourplus more for dusting
- 3cupshot water
- ¼cupBaking Soda
- ½cupgranulated sugar
- 1tbspground cinnamon
For Cream Cheese Dipping Sauce:
- 4ozcream cheesesoftened
- 1cuppowdered sugar
- ½tspvanilla extract
- 2tbspheavy cream
In the bowl of an electric stand mixer, combine 1 cup warm water, yeast, and ½ teaspoon granulated sugar.
Whisk to dissolve and allow to rest for 10 minutes.
Fit mixer with the whisk attachment and mix in remaining granulated sugar (1 tablespoon + 2½ teaspoon), brown sugar, vegetable oil, and salt.
With mixer set on low speed, slowly add in bread flour and mix until well blended.
Switch to the hook attachment and slowly add in all-purpose flour.
Knead mixture on low speed until smooth and elastic, adding up to an additional ¼ cup flour as needed.
Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size. This can take about 1½ hours.
Punch dough down and divide into 6 equal portions.
Preheat oven to 425 degrees F. Dust tops of dough lightly with flour and cover the ones not currently being rolled loosely with plastic wrap.
Roll each portion into a rope about 24 to 28 inches long.
Cut into bite-sized pieces (about 1¼ inches each).
Pour hot water and baking soda into a mixing bowl and whisk to dissolve.
Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off.
Transfer to a Silpat lined baking sheet.
Repeat the process, working in batches and using two baking sheets. In between batches, rewarm water in the microwave until hot.
Bake in preheated oven for 8 to 11 minutes until tops are nicely golden brown.
Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess.
Transfer to a plate and allow to rest for 2 minutes.
Meanwhile, in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended.
Dip butter-coated pretzels into cinnamon sugar and toss to evenly coat.
Serve warm with cream cheese dipping sauce.
Cream Cheese Dipping Sauce:
In a mixing bowl and using an electric mixer, whip cream cheese, and butter until smooth and fluffy.
Stir in powdered sugar and vanilla and mix until combined.
Add heavy cream and whip for about 2 minutes more until fluffy. Store in refrigerator in an airtight container.
1. Make a soft dough as it may seem slightly sticky.
- Calories: 589.95kcal
- Fat: 30.56g
- Saturated Fat: 17.21g
- Trans Fat: 0.79g
- Monounsaturated Fat: 8.92g
- Polyunsaturated Fat: 1.73g
- Carbohydrates: 74.50g
- Fiber: 1.95g
- Sugar: 44.24g
- Protein: 6.52g
- Cholesterol: 78.49mg
- Sodium: 2607.82mg
- Calcium: 60.25mg
- Potassium: 96.78mg
- Iron: 1.97mg
- Vitamin A: 251.68µg
- Vitamin C: 0.08mg
Have your own special recipe to share? Submit Your Recipe Today!