Cinnamon Sugar Pretzel Bites

These pretzel bites are made from a boiled yeast dough, baked until browned, tossed in cinnamon sugar, and served with a simple vanilla cream cheese dip.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

• 375 g all-purpose flour divided
• 7 g instant yeast
• 12 g granulated sugar divided
• 6 g fine salt divided
• 240 ml water warm, for the dough
• 15 g unsalted butter melted, divided
• 35 g baking soda for the boiling water
• 3 g fine salt divided
• 1 count egg beaten, for brushing
• 30 g unsalted butter melted, divided
• 75 g granulated sugar divided
• 6 g ground cinnamon for the coating
• 113 g cream cheese softened, for the dip
• 30 g powdered sugar for the dip
• 30 ml milk for the dip
• 2 ml vanilla extract for the dip
• 2 g coarse salt for finishing

Instructions

1. In a large bowl, combine 300 g of the flour, yeast, 12 g of the granulated sugar, and 6 g of the fine salt. Stir in the warm water and 15 g of the melted butter until a shaggy dough forms, then mix in the remaining 75 g flour a little at a time until the dough is soft and only slightly tacky. The dough comes together into a smooth, elastic ball after 5 to 7 minutes of kneading.
2. Cover and rest the dough for 10 minutes. Meanwhile, line a baking sheet with parchment, preheat the oven to 220 C, and bring a large pot of water to a simmer with the baking soda and the remaining 3 g salt. The oven is fully preheated and the water is ready with small bubbles, not a rolling boil.
3. Divide the dough into 12 equal pieces and roll each into a short rope, then cut into bite-size pieces. Drop the pieces into the simmering water in batches for 20 to 30 seconds each, lifting them out as soon as they puff slightly and float. The bites look a little swollen and glossy after the boil.
4. Set the boiled bites on the lined baking sheet, brush with the beaten egg, and bake for 10 to 12 minutes until deep golden brown and firm at the edges. The bites are browned on top and sound hollow when tapped.
5. While the pretzels bake, whisk the remaining 30 g melted butter with 75 g of the granulated sugar and the cinnamon in a large bowl, and mix the cream cheese, powdered sugar, milk, and vanilla in a small bowl until smooth. The coating is sandy and the dip is smooth and spreadable.
6. Toss the hot pretzel bites in the cinnamon sugar mixture, add the coarse salt lightly over the top if desired, and serve warm with the dip. The coating clings to the hot pretzels and the bites are best served within 10 minutes of baking.