These cinnamon sugar soft pretzel bites are perfect soft pretzels with a chewy pretzel crust, soft interior, and coated in cinnamon sugar. They are so good on their own, or served with a sweet cream cheese dip!
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Ever since I made my soft pretzel bites last year I have been wanting to try homemade cinnamon sugar soft pretzel bites! Well, I finally had an excuse to make them and now I’m wondering why I didn’t do it sooner!?
These soft pretzel bites are perfectly soft in the middle, with that classic chewy soft pretzel crust, ultra soft interior, and then they are coated in cinnamon sugar!
They’re such a yummy sweet treat, and perfect for when you’re craving something sweet. They only take about 1 hours from start to finish, and then you’re ready to dig right in.
These cinnamon sugar pretzels are just like Auntie Anne’s, or other mall pretzel stores, or maybe even better. And now you can make, and enjoy them at home whenever that soft pretzel craving strikes. I don’t know about you – but soft pretzels are totally something I crave 😉
This recipe makes a big giant batch of these, so they’re perfect for a fun party, or whenever you’re having a group of people over. They’re perfect for a birthday, sporting event, movie night, etc.
The pretzels can be a little messy to make, and they might look intimidating with so many steps, but I promise the results are well worth it!
How to make Cinnamon Sugar Soft Pretzels?
- First we will start with the pretzel dough, it’s a pretty simple yeast dough. You’ll dissolve the yeast in the warm water till it’s nice and bubbly.
- Then add in the sugar, salt, and butter and stir it all together.
- Add in the flour one cup at a time, mixing after each addition.
- If it’s still sticky after four cups of flour you can add in more flour, one tablespoon at a time, until it’s no longer sticky.
- The dough should bounce back when you poke it.
- Knead the dough for a few minutes, then form it into a ball. Stick the dough into a clean bowl, sprayed with nonstick spray. Cover the bowl with a towel and let it rise for about 30 minutes, until it is doubled in size.
- Separate the dough into 6 sections.
- Then roll each of those into long ropes.
- Cut each of the ropes into 10 to 12 pieces.
- When you’re ready to make the pretzels, bring a big pot of water to boil with the baking soda in it. Drop about 12 pieces at a time into the hot water, and let them sit for a few seconds. Remove them from a slotted spoon, and try and shake all the extra water off.
- Then place them onto a baking sheet. Brush each pretzel bite with an egg wash (beat together 1 egg and 1 TBS water in a small bowl) with a silicone brush.
- Then bake them in the oven until the tops are nice and golden brown.
- Dip each pretzel bite into melted butter,
- Then into cinnamon sugar.
- Enjoy!!
Tips for making Cinnamon Sugar Pretzels?
- This recipe makes a big batch, about 60-72 pretzel bites depending how big/small you cut them up. If you aren’t going to be sharing, I recommend cutting the recipe in half. All the ingredients should be fine being cut straight in half, except for the egg wash (you’ll still just want 1 egg and 1 Tablespoon of water), and you’ll keep the baking soda bath as is.
- If not, you can also turn half of the pretzel bites, into salty bites – the dough recipe is the same as my traditional soft pretzel bites.
- These pretzel bites are best eaten warm and fresh, but if you’re going to eat some the next day zap them in the microwave for about 10 seconds to warm them up again, and they’ll be almost as good as new!
- For a pumpkin spice twist, add a couple teaspoons of pumpkin spice seasoning to the cinnamon sugar coating.
- I haven’t tried this, but I’ve been told these can easily be subbed with vegan ingredients, using vegan butter or coconut oil instead of the butter, and almond milk instead of the egg wash.
- Put your cinnamon sugar mixture through a sifter if it starts to get clumpy from too much butter getting into it.
These cinnamon sugar soft pretzel bites are seriously delicious on their own, but paired with the cream cheese dip, *muah* they’re perfection. You’ll love them with or with out the dip, but if you do make the dip then I think these are acceptable for breakfast as they’re practically cinnamon rolls 😉
It’s a super quick altered version of my cream cheese frosting. But they would also be so good dipped in some hot fudge, or salted caramel sauce. I’m practically drooling just thinking about it!
What people are saying about these cinnamon sugar soft pretzel bites:
“I usually don’t write reviews, but these pretzels were SO delicious I had to. I’ve made these pretzels 3 times in the past month. My family loves them. I’ll be making them again later today. Thanks so much for sharing such a delicious, easy recipe:)” – Emmy
“So quick and easy to make! Super soft and fluffy too. I suck at making bread but this was a no fail recipe for me 🙂” – Jennifer
Looking for more soft pretzel recipes:
- Soft Pretzels
- Soft Pretzel Bites
- Pretzel Wrapped Bratwurst
- Jalapeno Cheddar Soft Pretzel Bites on Cook Nourish Bliss
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Cinnamon Sugar Soft Pretzel Bites
Ingredients
For the Soft Pretzels:
- 2 1/4 tsp instant yeast
- 1 1/2 cups warm water
- 1 tsp salt
- 1 TBS brown sugar
- 2 TBS unsalted butter (melted)
- 4 cups all purpose flour
For the Egg Wash:
- 1 large egg
- 1 TBS water
For the Baking Soda Bath:
- 9 cups water
- 1/2 cup baking soda
For the Cinnamon Sugar Coating:
- 1/4 cup butter (melted)
- 3/4 cup sugar
- 3 tsp cinnamon
For the Cream Cheese Dip:
- 4 oz cream cheese softened)
- 1/4 cup butter (softened)
- 1/2 tsp vanilla
- 1 1/2 cups powdered sugar
Equipment
- Large Mixing Bowl
Instructions
For the Pretzels:
- Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined.
- Add in your salt, sugar and butter and stir everything together.
- Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn’t sticky. (Poke dough with your finger, and dough should bounce back – then it is ready)
- Lightly flour a flat surface.
- Knead your dough for 3 minutes and form into a ball.
- Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area.
- Allow to rest in warm area for about 30 minutes.
- Preheat your oven to 425 degrees.
- Bring 9 cups of water with ½ cup of baking soda to boil.
- Cut your dough ball into 6 sections.
- Roll each section into long ropes about 20-22 inches long.
- Cut each rope into about 10-12 1.5 inch pieces.
- Drop one rope worth of pretzel bites into your baking soda bath and let sit for 20-30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment or a silicone liner.
- Beat together your egg and 1 TBS water in a small bowl.
- Brush egg over each pretzel bite and place on prepared pan.
- Place in oven and bake for 15 minutes or until pretzel tops are a nice golden brown.
- Remove from oven.
- Combine sugar and cinnamon in a small bowl.
- Dip each pretzel bite into melted butter then into cinnamon sugar mixture.
- Set back on tray and repeat with additional pretzel bites.
For the Cream Cheese Dip:
- Mix together your butter and cream cheese until smooth.
- Add in your powdered sugar and vanilla and mix until completely combined. (Add in milk 1/2 TBS at a time, if needed to make dip softer and smoother) Microwave for 20 seconds to reheat if you’re not using immediately.
Video
Nutrition
These cinnamon sugar soft pretzel bites were first posted on January 15, 2016. The photos and text were updated for clarity on April 21, 2021.
MAKE THESE AMAZING CINNAMON SUGAR SOFT PRETZEL BITES WITH THESE GREAT KITCHEN TOOLS AND INGREDIENTS:
Michele says
These turned out wonderful ! Big hit , the dough made a bunch. The kids loved them and boyfriend and company said better then aunt Annie’s . Wish I could post a picture . Thanks for sharing
Ellen says
That’s is the best, thanks for sharing!
Tia says
Hi, I would like to know if there’s a way to store the dough as it only seems to be me in my house that has a crazy pretzel craving? 😂
Aimee says
I’m not sure Tia! I think the dough should be fine stored in the fridge for 2-3 days, or frozen in the freezer for a couple of months. I’d make sure to wrap it in an airtight container, and let it thaw in the fridge, then come to room temperature to allow the dough to puff back up a bit when you’re ready to make them.
seyma says
Hi, i am obsessed with this recipe. I tried coating bites with cacao powder and powdered sugar mixture and it was amazing. I just wanna ask if i should coat bites when it’s warm or should i wait until it’s cooled down? Also, should melted butter be warm? Thank you in advance xx
Aimee says
The bites seem to hold the coating better when they’re warm for me. The butter is fine being warm, you just want it still melted. As it cools it will start to solidify.
Kayla Brewer says
I was looking for an alternative to the pretzel maker from the mall. I don’t mind these but agree they taste a little eggy, kind of reminds me of french toast. No where near the pretzel maker. 😔 if i try this recipe again, i’m just going to brush butter or spray some oil on them instead of the egg wash.
Ximeana says
Can we make these pretzels with other flavours other than cinnamon and sugar?
Aimee says
I’ve also done them traditional pretzels with sea salt on top. https://lmld.org/soft-pretzel-bites/
Oli says
Yeah!
Of course…. But that’s my favourite
Vince says
Do you have any other ‘sweet pretzel’ Recommendations besides Cinnamon and sugar? I’d like to stretch my pretzel skills. These were really good!
I made some japlapeno cheddar pretzels last week. Divine!
Sam says
This recipie looks great! Just wondered what type of flour you recommend? The recipie just says flour. Otherwise these look great. Will give them a go ASAP!
Aimee says
All purpose!
BellMarst says
Thanks! Was wondering the same.
Hayleigh says
Can we store the dough over night
Aimee says
Im not sure! I havent tried it before!
Steve says
You should be able to store it over night, they will continue to proove thought so I’d advise storing I. The fridge and bring back to room temperature before the water bath stage. Then just continue as normal.
Precila says
I’m 13 And love to bake, this was a little messy and a bit of a challenge but it turned out exactly like Auntie Annies… I LOVE IT, definitely recommend this recipe
Naomi says
umm I dont really likes these i came from the mall after eating these I came home to make some myself some i read all these comments it sounded like they we good they werent first of they taste like egg and i barely put any and the sugar was o very disjointed and i wasted alott of iningrediants
Aimee says
So sorry you didn’t like them your cinnamon sugar must’ve not stuck to them very well if it wasn’t fully covering them ?
Jessica says
These were AWESOME!!! I made a half batch for my husband & toddler and they were devoured in about 2 hours. My son kept taking bites, running away and running back 5 seconds later yelling “more donuts Mommy”, hahaha. I used unrefined coconut oil instead of butter because hubby has a dairy allergy and I forgot to halve the brown sugar but they were delicious! The subtle coconut flavor unrefined oil has was masked by the cinnamon and they weren’t overly sweet at all. The texture was great too; soft and chewy just like Auntie Ann’s at the mall. And while I’d never let my little guy eat those (you know there can’t be anything good or natural in them) I can feel comfortable giving him these mama made yummies. 6 thumbs up here!
Aimee says
Oh my goodness. What sweet praise! I’m so glad you all loved them and they are definitely better than auntie anne’s right? 😉
Mandi says
So yummy! Just made these for the family and they’re incredible. Wondering if you’ve tried freezing the dough before? I ended up only baking half of the recipe. Thanks!
Aimee Berrett says
I haven’t tried freezing it, so I’m not sure!! Let me know if you try it!
Gaelle says
This recipe was so easy to follow! I made these and they tasted amazing and were a hit where i brought them! But I was bit disappointed that they were not really all that soft. I’m not sure what i did wrong, but they were about the consistency of bread, and not like soft pretzel bites :/ any ideas?
I think the only modifications i made was not having parchment paper and using an oil-coated baking tray. It was also a bit cold in my house so to let the dough rise i turned on my oven at it’s lowest possible heat, kept the door open and and put the bowl on the door.
Aimee Berrett says
Glad you liked them Gaelle, but sorry they were a little dense for you. Sometimes we all measure flour differently, so it could be that – maybe try it with a little less next time?
Samira says
What kind of flour did you use? Plain, bread or self raising flour? Don’t want mine to go wrong in any way.
Thanks Samira
Aimee Berrett says
Plain flour! Hope you love them
Samira says
Thank you. We really loved them. Made half of the recipe and it all went in a flash. Just me and my 3 kids. I’m making more tomorrow. Thanks for sharing always.
Adina Nagee says
I made these and they were delicious. I also made the cream cheese dip. But after it finishes baking, and I take them out to put the cinnamon coating, it sticks to the paper.. is there anything else I cud use to prevent thay
Aimee Berrett says
Are they sticking to the paper after they are coated, or just after they are baked? I often use a silicone liner instead cause nothing ever sticks to that, so you could try that out and see if that works better for you. When I have used the parchment though it sticks a little but never so much that I can’t remove the whole thing with a spatula underneath :/ Good luck!
Ellen says
Thank you sooo much. I made them in our spring fair.They tasted La Fantastiqè!👌🏻😘
Ellen says
And which oil should I use plz? Sorry I’m quote new to cooking cause I’m in year 6.😶
Aimee Berrett says
There isnt any oil in the recipe, youll use butter in the dough
Aimee Berrett says
There is no oil in this recipe, you will use butter in the dough.
Ashleigh says
Ellen asked which oil should she use… I think you’re referring to the step where you “oil” your bowl with non-stick cooking spray. I use an aerosol spray made with canola oil. I’m sure you can use anything like that though.
Aimee Berrett says
Yeah any non stick cooking spray, or you could coat it with butter or shortening
Ellen says
Which flour should I use plz? Bread or plain
Aimee Berrett says
All purpose flour
Ellen says
Thank you
Katie says
Thanks for the great recipe! The where a hit here.
Isabel says
60 Bites seems like too much! Can I just divide all of the amount by two so I can make a little less?
Aimee Berrett says
I haven’t tried cutting it in half because I’ve made them for parties or game days, etc. and we’ve devoured them super quick, but it might work. Let me know if you try it!
mary springer says
I just looked after commenting on the coffee cups at your recipes and oh boy you got me with one that no one has ever shown that I know of..the banana pie cookie cups..i am for sure making those today thanks so much for sharing these amazing recipes and the pretzel bites too my family will love!
Aimee Berrett says
Thanks so much Mary! Hope you’ll try the banana pie cups and these pretzel bites, both two of my favorites for sure!
Sap says
Hi, I have just made the pretzels but they turned out crispy and really burned even though I only baked them for 8 minutes (with a ~215 degree Celsius) Also, they are really dense What have I done wrong? I had notice that the dough barely swelled though (I putted it in a warm place for 30 min)
Aimee Berrett says
It’s possible the dough didn’t rise enough or your oven temperature varies a little from mine. Pretzels are pretty dense though, they won’t be light and airy like a dinner roll, but thick and chewy. Maybe they will still taste good with the sugar!
shelley says
Made these yesterday and they were a huge hit! (labour intensive LOL) but sooo worth it 🙂 I just had a question, since it makes such a large amount, we had tons left over and we wanted to package some and give them to family, but as soon as we wrapped them up they got all moisturey and wet ;(can you recommend a better way to store them? We were thinking just brown paper bags? Next time I think I will only make a half batch as I feel these are best eaten right away?!
Aimee Berrett says
Shelley, I’ve had the same issue when I’ve made them and definitely recommend eating them the first day if you can, however they should store fine in a brown paper bag, and rebaking them in the oven to heat them back up should help dry them out too.
Merav says
OMG it’s so soft and good thank you for the recipe ❣
Aimee Berrett says
So glad you like them! They are perfect aren’t they 🙂
Kelly says
These look SO good! I can never say no to soft pretzel bites and love anything with cinnamon sugar! These would be a hit on game day!