Tasty Cinnamon Pretzel Bites Recipe

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If I went to a pot-luck and someone brought along these scrumptious sugar and spice coated cinnamon pretzel bites, they would be my friend forever! No joke! These puppies are the bomb!

Reasons to Make Cinnamon Pretzel Bites

If you are looking for a reason to make these scrumptious melt in your mouth cinnamon pretzel bites I can give you a few….

• They are made with cinnamon and sugar! Yum Yum
• They are bite-sized!
• Everyone will love them!
• Great for tailgating gatherings or other get togethers!
• Make them for a potluck!
• Make them as a “Welcome to the Neighborhood” gift! You may need to make two batches. One for you and one for the new neighbors!
• Make them as a “family project”! Kids will love making these sweet treats!
• Make them for the heck of it!

Do you really need a reason to make these cinnamon pretzel bites? Have you looked at the picture? Don’t they make your mouth water by just looking at them? I know they do me.

This cinnamon pretzel bites recipe is perfect for any occasion or no occasion at all. Easy to make, the perfect bite-sized sweet treat, how can you resist!

Let’s Get Started

For this recipe we are going to make our own dough. It’s rather easy so don’t fret. I use my stand mixer for this recipe just because I have had great success with making bread with it and it does all the hard work. Does that make me lazy? I don’t think so. For me, I call it working “SMART”. If you don’t have a stand mixer that’s ok.

Making the Dough

Start off with adding warm water to the mixing bowl with active dry yeast. Let it sit for about 10 minutes. Add sugar, brown sugar, salt and vegetable oil and mix together on low speed using the whisk attachment. After that is all blended change attachment to the dough hook. While mixing slowly add one cup of flour. Continue kneading until dough is smooth and pulls away from the sides. If the dough is still sticking to the sides slowly add one tablespoon of flour to the bowl. While kneading, the dough should pull away from the sides but will be sticky to the touch.

When your dough has reached that smooth texture transfer to a large bowl lightly buttered, cover with plastic wrap and place in a warm location to rest for about 1-2 hours until it has doubled in size. You can find me using vintage bowls in my kitchen.

After the dough has doubled in size remove plastic wrap. Punch dough down in center and divide into 6 equal parts. You don’t have to be exact in dividing. Preheat your oven.

Rolling out the Dough

While the oven is preheating begin working with rolling out dough into long skinny ropes about 24 inches long. In the meantime place your other 5 cuts into the bowl covered with the plastic wrap so they don’t dry out. Continue rolling out the rest of the dough and make bite sized cuts.

Soda Bath

Prepare the soda bath by pouring hot water and baking soda into a small sauce pan. I like to work directly on the stove. Heat up the water to a slight boil, add baking soda, stir until dissolved and then turn stove top off.

In a separate sauce pan melt butter for when the pretzel bites are coming out of the oven.

Using a plastic container or gallon bag add sugar and cinnamon, mix well and set aside.

Using a slotted spoon, dip about 5 pieces of dough into the water/soda bath, then lift and allow excess water to run off and transfer to a cookie sheet lined with parchment paper. Repeat process until all dough has been dipped. You may need to rewarm the water during this process.

Note: to make the process smooth it is best to be using two cookie sheets so why one is baking you can be working on preparing the rest of the dough.

Bake, Coat, Shake

Bake pretzels until golden brown. Remove from oven and place about 7-10 pretzels in melted butter and stir to coat all sides then place in plastic container or baggie with sugar and cinnamon and shake to coat evenly.

Serve warm with our sweet crème fraîche or plain. If needed be, these little guys can be rewarmed in the microwave for 8-10 seconds.

Sweet Crème Fraîche Dipping Sauce

This sweet crème fraîche dipping sauce pairs nicely with these Cinnamon Pretzel Bites. Only three ingredients for this sauce recipe: heavy whipping cream, buttermilk and sugar.

The recipe for crème fraîche needs to be made a day prior to making the pretzels or at least the night before. After you have made the crème fraîche remove 1 cup and place into a small mixing bowl. Add sugar and stir until well blended. That’s it! Find the overnight recipe here. 

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Cinnamon Pretzel Bites with sweet crème fraîche

This cinnamon pretzel bite recipe is perfect for any occasion or no occasion at all. Easy to make, the perfect bite-sized sweet treat, how can you resist!

Course Appetizer, Snack

Cuisine American

Keyword cinnamon, creme fraiche, dipping sauce, pretzel treats, pretzels, sweet creme fraiche

Prep Time 2 hours 30 minutes

Cook Time 12 minutes

Total Time 2 hours 42 minutes

Servings 8 people

Author jettskitchen.com

Ingredients

Pretzels

• 1 package Active dry yeast
• 1 cup warm water 110 degrees
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar packed
• 1 Tablespoon Vegetable oil
• 1 teaspoon salt
• 1 cup bread flour have 1/4 cup on standby

Water Bath

• 3 cups water
• 1/4 cup baking soda

Coating

• 2 Tablespoons melted butter unsalted
• 1/2 cup granulated sugar
• 1 Tablespoon cinnamon

Sweet Crème Fraîche Dipping Sauce crème fraîch (please see instructions below prior to making this sauce)

• 2 cups Unpasturized heavy whipping cream only using 1 cup of final product
• 4 Tablespoons Cultured Buttermilk
• 2-4 Tablespoons Sugar or desired sweetness

Instructions

1. Using the stand mixer add warm water to the mixing bowl with active dry yeast. Let it sit for about 10 minutes.

2. Add sugar, brown sugar, salt, oil and mix together on low speed using the whisk attachment. After this is all blended change attachment to the dough hook. 

3. Slowly add flour and continue kneading until dough is smooth and pulls away from the sides of the bowl. If the dough is still sticking to the sides, slowly add one tablespoon of flour to the bowl. While kneading, the dough should pull away from the sides but will be sticky to the touch. 

4. When the dough has reached that smooth texture transfer to a large bowl slightly buttered, cover with plastic wrap and place in a warm location to rest for about 1-2 hours until it has doubled in size.  

5. After the dough has doubled in size remove plastic wrap. Punch dough down in center and divide into 6 equal parts. You don’t have to be exact in dividing. Preheat your oven 425 degrees Fahrenheit.  

6. While the oven is preheating begin working with rolling out dough into long skinny ropes about 24 inches long. In the meantime place your other 5 cuts into the bowl covered with the plastic wrap so they don’t dry out. Continue rolling out the rest of the dough and make bite sized cuts.
7. Prepare the soda bath by pouring hot water and baking soda into a small sauce pan. I like to work directly on the stove. Heat up the water to a slight boil, add baking soda, stir until dissolved and then turn stove top off. 
8. In a separate sauce pan melt butter for when the pretzel bites are coming out of the oven. 
9. Using a plastic container or gallon bag add sugar and cinnamon, mix well and set aside. 
10. Using a slotted spoon, dip about 5 pieces of dough into the water/soda bath, then lift and allow excess water to run off and transfer to a cookie sheet lined with parchment paper. Repeat process until all dough has been dipped. You may need to rewarm the water during this process. Note: to make the process smooth it is best to be using two cookie sheets so why one is baking you can be working on preparing the rest of the dough.
11. Bake pretzels until golden brown. Remove from oven and place about 7-10 pretzels in melted butter and stir to coat all sides then place in plastic container or baggie with sugar and cinnamon and shake to coat evenly. 
12. Serve warm with our sweet crème fraîche or plain. If needed be, these little guys can be rewarmed in the microwave for 8-10 seconds. 

Crème Fraîche pronounced Creme Fresh

1. This sweet crème fraîche dipping sauce pairs nicely with these Cinnamon Pretzel Bites. Only three ingredients for this sauce recipe: heavy whipping cream, buttermilk and sugar. 

   The recipe for crème fraîche needs to be made a day prior to making the pretzels or at least the night before. After you have made the crème fraîche remove 1 cup and place into a small mixing bowl. Add sugar and stir until well blended. That’s it! Find the base recipe under desserts.  (You can use the other cup of crème fraîche as sour cream or use it up for additional dipping sauce).

   For the dipping sauce: I use 1 cup of crème fraîche and add 1/2 cup sugar. You can use granulated or powdered sugar. Stir by hand until well blended. Do not over stir or you will make whipped cream and then butter. 

2. Enjoy!