Soft pretzels meet cinnamon rolls! Soft, chewy pretzel dough rolled in cinnamon sugar, baked and covered in a thin glaze – pretzel perfection!
I want you to know I try to refrain from overusing exclamation marks.
But pretzels and cinnamon rolls get me a little bit excited.
I’d been thinking of a few different ways I want to use my favorite homemade soft pretzel dough, and – obviously – this is the one I start with.
I am a serious soft pretzel addict (aren’t you?!). Though I insisted I didn’t like crunchy pretzels until someone made me cookies with pretzels in them. Now I totally get what all the hype is about!
Are you a sweet pretzel person or a salty pretzel person? I always go for the caramel sauce at the mall, but partly because I don’t like cheese sauce, or mustard, or ranch, or any of those other things they probably offer.
In other news, I think I need to start eating more food that isn’t brown.
But the day I made these was such a gray, rainy day…. and I’d been dreaming of making some pretzel bites like this for so long…. And I couldn’t resist.
You understand, right?
I promise I’m going to have more light and no-bake recipes coming for Swimsuit Season. But even Swimsuit Season has its share of cold, gray, rainy days (at least where I am!), and you just might find yourself longing for something warm, and chewy, and cinnamony, and glaze-drizzly.
Or you can just keep them in your back pocket until the cool fall weather hits and dig them out when you get the urge.
Metaphorically speaking, I mean. You wouldn’t actually stuff your pockets full of pretzels, would you?
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Cinnamon Roll Pretzel Bites
- 1 1/4 cups warm water
- 1 1/2 tsp instant yeast original recipe uses active dry, so a swap should be fine
- 3 tbsp + 1 cup brown sugar divided
- 3 cups all-purpose flour
- 2 liters of water for boiling
- 1/2 cup baking soda
- 2 tsp cinnamon
- 1/2 cup melted butter 1 stick
- 1 tbsp butter softened (not melted!)
- 1/2 cup powdered icing sugar
- 1 tsp vanilla
- In the bowl of a stand mixer (you can likely knead by hand if that’s what you’re used to – I just like how the stand mixer makes it quick and easy), add water, yeast and 3 tablespoons brown sugar and whisk to combine. Let sit 5 minutes to ensure the yeast is activated (it should become slightly frothy).
- Add flour and mix with a dough hook until the dough is smooth (see the picture below). Cover with plastic wrap and let rise in a warm place for 1-1.5 hours until doubled in size (see picture below).
- Line two rimmed baking sheets with tin foil and spray with non-stick spray. Set aside. Preheat oven to 400 degrees F.
- In a large pot, combine water and baking soda and bring to a boil. While your water is heating, roll dough into 1” balls (makes about 3.5-4 dozen).
- Combine the 1 cup brown sugar and 2 tsp cinnamon in a medium bowl and set aside. Place melted ½ cup butter in a small bowl and set aside.
- Drop balls into the boiling water 6-8 at a time and boil for 15-30 seconds. Remove with a slotted spoon and place in the melted butter. Move from the melted butter to the cinnamon and sugar mixture.
- Place coated dough balls onto the prepared baking sheets and bake at 400 degrees F for 8-9 minutes, stirring once half way, until slightly firm on the outside. If needed, break one open to ensure the pretzels are cooked all the way through.
- For the glaze, combine 1 tbsp butter, powdered icing sugar and vanilla with a whisk in a small bowl. Drizzle over pretzel bites. Serve warm.
*My original pretzel recipe uses a bread machine: if you’re looking for those instructions, find them linked above in the post.
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