One bite into this Cinnamon Soft Pretzel Bites recipe and your kids will never want another snack again! They’re way better than any pretzel at the mall.
My daughter loves the soft pretzels sold at the mall so naturally, I made an easy homemade version just for her. I decided to make bites instead so they are perfect for snacking after school or packing in lunch boxes!
My kids beg me to make this soft pretzel bites recipe almost weekly. I don’t blame them, though! They’re soft, sweet, and the perfect size for little fingers.
Looking for more delicious snack recipes? Check out my cookbook The Best Homemade Kids’ Snacks on the Planet – I know you’ll find something your kids will love!
You do have to wait for the dough to rise (the hardest part!), but most of the time spent on this recipe is hands-off, so you can go get other things done while you make it. It’s totally worth it though; just look at those beautiful bites of cinnamon-y sugar goodness!
My kids love when I sneak one or two of these in their lunch boxes as a special treat, and I also like to make a batch if we’re having a family night watching movie night or playing games. It’s a recipe I know everyone will enjoy!
Cinnamon Soft Pretzel Bites Recipe
This recipe is from Laura’s cookbook The Best Homemade Kids’ Snacks on the Planet.
- Yield: 8
- 1 cup warm water (100-110ºF, 35-45ºC)
- 2 1/4 teaspoons (9 g) active dry yeast
- 3 cups (375 g) bread flour, plus more for work surface
- 1 tablespoon (18 g) salt
- 2 tablespoons (30 g) brown sugar, packed
- 4 tablespoons (56 g) unsalted butter, softened
- 1/2 teaspoon vegetable oil
- 8 cups water (1.8 L)
- 1/2 cup baking soda (110 g)
- 1/2 cup sugar (100 g)
- 1/2 teaspoon (1 g) cinnamon
- 3 tablespoons (42 g) butter, melted
- Stir together warm water and yeast in a bowl and let stand for ten minutes to activate yeast.
- In the bowl of your stand mixer, combine flour, salt and brown sugar. Add softened butter and activated yeast with the mixer on low. Scrape the sides a few times to combine.
- Switch to the bread hook attachment and mix for about 5 minutes, dusting with a little more flour along the way to make sure it doesn’t stick to the walls of the bowl.
- Once the dough is elastic, remove it from the mixer bowl, form a ball, and transfer it to a lightly oiled bowl, turn to coat with oil. Cover with a kitchen towel and refrigerate overnight or, 2-3 hours in a warm spot.
- Heat oven to 450°F (230ºC) with racks in upper and lower third. Well oil 2 large baking sheets (about 17×12 inches, 43×30 centimeters). Bring water and baking soda to a boil in a 5-quart (946 ml) sauce pan.
- Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12 inch (30 centimeter) long rope. Cut each rope into six 2-inch (5 centimeter) pieces.
- Place a dozen pretzel bites and boil for 30 seconds, then transfer with a slotted spoon onto the oiled baking sheets.
- Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until browned, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
- In a small bowl, mix sugar and cinnamon. Brush pretzel bites with melted butter, lightly dip into cinnamon sugar mixture and enjoy.