We went through many iterations of these bite-size cinnamon-sugar pretzels until we found the perfect balance: sweet enough to satisfy a craving, but with just enough classic pretzel flavor and chewy texture to still feel like a true pretzel. The keys to success? King Arthur Unbleached Bread Flour, which brings the chew; just the right amount of baking soda in the water bath (no boiling required!) to create the signature pretzel taste; and a generous coating of melted butter and salt-spiked cinnamon sugar, which makes these downright irresistible.
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Preheat the oven to 450°F. Lightly grease a baking sheet with nonstick spray or line it with parchment.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients, starting with 3/4 cup plus 2 tablespoons (199g) of the water. Mix and knead, by hand or stand mixer, for 5 to 8 minutes, until the dough is soft, smooth, and elastic. If the dough feels dry, add the additional 2 tablespoons (28g) water.
Transfer the dough to a lightly greased bowl, cover, and let rise for 30 minutes at room temperature. While the dough rises, prepare the water bath.
To prepare the water bath: In a large bowl, combine the hot water and baking soda; stir until the soda is dissolved. Set aside while the mixture cools.
After the dough has risen, transfer it to a lightly greased work surface and divide it into four equal pieces (about 135g each).
Working with one portion at a time, roll each piece into an 18"-long rope. (Cover the pieces you’re not working with to prevent them from drying out.)
Return to the first rope you shaped and cut it into nine 2" pieces. Repeat with the remaining three portions of dough to make a total of 36 pretzel bites.
Transfer the bites into the baking soda and water solution, gently stir with a large spoon or spatula to ensure the bites are evenly coated, and allow them to soak for 1 minute. Using a slotted spoon or strainer, remove the bites and allow the excess liquid to drain, then transfer them to the prepared baking sheet. Arrange the pretzel bites into a single layer, spacing them evenly apart.
Bake for 12 to 15 minutes, until the pretzel bites are deep golden brown. While the pretzel bites bake, prepare the topping.
To make the topping: In a large bowl, place the melted butter. In another large bowl, combine the sugar, cinnamon, and salt.
When the bites are done baking, remove them from the oven and immediately (and carefully) transfer them into the bowl with the melted butter. Toss until fully coated, then let them rest for 1 minute to absorb the butter.
Transfer about half of the bites to the bowl with the cinnamon sugar and toss until evenly coated. Place the coated bites on a platter or serving tray, and repeat with the remaining bites. Serve warm or at room temperature.
Storage information: These Cinnamon-Sugar Pretzel Bites are best served the day they’re made.
Tips from our Bakers
Want to get a head start? Prepare the recipe up through step 8 (baking the pretzel bites). Once cool, wrap well and freeze. When ready to serve, heat the frozen bites on a parchment-lined baking sheet at 350°F for 6 to 8 minutes, or until warmed through. Proceed with the recipe, starting with step 9 (prepare the topping).
To make these Cinnamon-Sugar Pretzel Bites extra indulgent, serve them with a sweet frosting dip! Mix 1 cup (113g) confectioners' sugar with 5 tablespoons (70g) heavy cream until fully combined. The dip can be kept at room temperature, covered, for several hours; refrigerate for longer storage and allow it to come to room temperature before serving.
