Enjoy these delightful Cinnamon Sugar Pretzel Bites, perfect for a fun baking project or a sweet summer treat. They are easy to make and wonderfully satisfying.
Author:Amelia Carmichael
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
Yield:Approximately 20-25 bites
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water
1 teaspoon active dry yeast
1 tablespoon olive oil
1/4 cup baking soda
2 tablespoons butter, melted
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Instructions
In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
In a small bowl, dissolve yeast in warm water. Let it sit for 5-10 minutes until foamy.
Add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
Meanwhile, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine 1/4 cup sugar and cinnamon.
In a small bowl, melt the butter.
Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a bite-sized ball.
Dip each dough ball into the melted butter, then roll it in the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheet, leaving some space between them.
In a small bowl, dissolve baking soda in 1 cup of hot water. Dip each pretzel bite into the baking soda solution for about 30 seconds.
Place the pretzel bites back onto the baking sheet.
Bake for 12-15 minutes, or until golden brown.
Let cool slightly before serving.
Notes
For crispier pretzels, reduce the baking soda dip time.
You can adjust the amount of cinnamon and sugar to your preference.
Serve warm with a side of caramel sauce for dipping.