Irresistible Cinnamon Sugar Pretzel Bites — Easy Sweet Snack Recipe

These Cinnamon Sugar Pretzel Bites are irresistible: bite-sized pieces of soft pretzel dough baked until golden, brushed with butter, rolled in cinnamon sugar, and served with a sweet cream cheese dipping sauce.

Irresistible Cinnamon Sugar Pretzel Bites

If you love the soft, salty-sweet treats from the mall food court but prefer homemade ingredients, these pretzel bites are a perfect copycat. Soft and pillowy inside with a golden exterior and a buttery cinnamon-sugar coating, they pair wonderfully with a simple cream cheese dip.

What You’ll Need

There are two components: the pretzel bites and the cream cheese dipping sauce. Make both for the best experience.

For the Cinnamon Pretzel Bites

• All-purpose flour: 4 cups
• Granulated sugar: 2 tablespoons (plus 3/4 cup for coating)
• Instant yeast: 1 envelope (2 1/4 tsp)
• Salt: 1 1/2 teaspoons
• Milk: 1 cup
• Water: 1/2 cup
• Olive oil: 2 tablespoons (or another neutral oil)
• Egg: 1, lightly beaten (for egg wash)
• Salted butter: 5 tablespoons, melted (for brushing)
• Cinnamon: 1 tablespoon (mix with 3/4 cup sugar for coating)

For the Cream Cheese Dipping Sauce

• Cream cheese: 4 ounces, softened
• Powdered sugar: 1 1/2 cups, sifted
• Vanilla extract: 1 teaspoon
• Milk: 1–2 tablespoons to thin as needed

How to Make Cinnamon Sugar Pretzel Bites

Making pretzel dough is straightforward and fun to do with helpers. Follow these steps for soft, golden bites.

• Make the dough: In a large bowl combine 2 cups flour, sugar, yeast, and salt. Warm the milk, water, and oil to about 120°F and add to the dry ingredients. Stir until combined, then fold in the remaining 2 cups of flour until a soft dough forms.
• Knead and rest: Knead on a floured surface or in a stand mixer with a dough hook for 4–6 minutes until smooth and slightly elastic. Cover and let rest 10 minutes.
• Shape: Divide dough into 6 pieces. Roll each into a roughly 16-inch rope. Cover and rest 5 minutes.
• Cut and bake: Preheat oven to 425°F. Line two baking sheets with parchment. Cut ropes into 1-inch pieces, arrange on sheets, and brush with beaten egg. Bake 12–15 minutes until golden. Remove and allow to cool slightly.
• Coat: Mix the 3/4 cup sugar and 1 tbsp cinnamon. Brush cooled pretzel bites with melted butter and roll in the cinnamon-sugar until evenly coated. Transfer to a serving platter.

• Make the cream cheese sauce: Beat softened cream cheese until smooth. Gradually add sifted powdered sugar and beat until creamy. Stir in vanilla, then add milk a tablespoon at a time until you reach the desired consistency.
• Serve: Serve pretzel bites warm with the cream cheese dipping sauce on the side.

Tips for Success

Small adjustments can improve flavor and texture depending on what you prefer.

• Use beer: Substitute 1/2 cup beer for the water for a malty flavor.
• Boil before baking: Briefly dunking pretzel pieces in boiling water (optional) creates a chewier crust.
• Savory version: Skip the cinnamon-sugar coating and serve with mustard or cheese dip.

How to Store Pretzel Bites

• Store at room temperature in an airtight container for up to two days.
• Refrigerated in an airtight container, they will keep about a week; reheat briefly in microwave or oven before serving.
• Store the cream cheese sauce in an airtight container in the refrigerator for 3–4 days.

Can I Make These in Advance?

• Yes. You can prepare and store them as above, but for the best texture, serve fresh the day you bake them.