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Chocolate and Cinnamon-Sugar Soft Pretzel Bites Recipe

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★★★★★

4.7 from 74 reviews

These Chocolate and Cinnamon-Sugar Soft Pretzel Bites are perfectly soft, fluffy, and buttery little bites with a delicious sweet twist. Made from a simple yeast dough, baked until golden, and then coated generously in either a rich cocoa-sugar blend or a warm cinnamon-sugar topping, these bite-sized treats are perfect as a snack or dessert. The recipe uses easy-to-find ingredients and requires minimal hands-on time, resulting in tender pretzels that are best enjoyed warm and fresh.

Ingredients

Scale

Dough

  • 2 cups all-purpose flour (bread flour may be substituted; pretzels will be firmer and chewier)
  • 3/4 cup warm water (temperature varies by yeast brand; approx. 95-130°F)
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet; Red Star Platinum recommended)
  • 1 tablespoon canola or vegetable oil
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt (optional and to taste)

Butter for Brushing

  • 1/4 cup unsalted butter or vegan buttery spread, melted

Chocolate Coating

  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened natural cocoa powder

Cinnamon-Sugar Coating

  • 1/2 cup granulated sugar
  • 3 tablespoons ground cinnamon

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl if kneading by hand), combine the flour, warm water, instant yeast, oil, sugar, and optional salt. Knead the mixture for about 5 minutes until the dough is soft, smooth, and forms a firm mass. Hand-kneading may require a few extra minutes. Ensure the water is at the temperature recommended by the yeast manufacturer to activate the yeast properly without killing it.
  2. Divide the dough: Turn the dough out onto a Silpat-lined countertop or clean bare surface. Divide the dough into 4 equal-sized portions to prepare for shaping.
  3. Roll into ropes: Roll each portion into a long rope roughly the length of a standard 17-inch baking sheet.
  4. Arrange ropes on baking sheet: Place the dough ropes on a Silpat-lined or nonstick sprayed baking sheet in preparation for cutting.
  5. Cut into pieces: Using a pizza cutter, score the dough ropes into 1-inch pretzel bite-sized pieces.
  6. Separate the pieces: Gently separate the cut pieces on the baking sheet so they do not touch during baking.
  7. Preheat the oven: Preheat your oven to 350°F (175°C). This warming time (~10-15 minutes) also serves as the dough’s rise time.
  8. Bake the pretzel bites: Place the baking sheet in the oven and bake for 16 to 17 minutes, or until the bites are just beginning to turn golden and are firm to the touch. Test one bite to ensure it is fully cooked but still soft inside. Keep a close watch near the end to prevent burning.
  9. Melt the butter: While the pretzels bake, melt the butter or vegan buttery spread in the microwave for about 30 seconds on high.
  10. Brush with butter: Once out of the oven and still on the baking sheet, generously brush the warm pretzel bites with the melted butter to add richness and help the toppings stick.
  11. Prepare chocolate coating: In a small bowl, thoroughly mix the cocoa powder and 1/2 cup granulated sugar. Transfer this mixture to a large gallon-sized zip-top bag.
  12. Coat pretzels with chocolate sugar: Place about half of the butter-brushed pretzels into the zip-top bag with the chocolate sugar mixture. Seal the bag and gently shake it from side to side, upside-down, and back and forth to evenly coat all pieces. Open the bag and serve these chocolate-coated bites fresh.
  13. Prepare cinnamon-sugar coating: In another small bowl, mix the 1/2 cup granulated sugar with 3 tablespoons ground cinnamon until combined. Transfer this mixture to a separate gallon-sized zip-top bag.
  14. Coat pretzels with cinnamon-sugar: Place the remaining half of the butter-brushed pretzels into the cinnamon-sugar bag. Seal and gently shake the bag as before to evenly coat all bites. Open and serve these cinnamon-sugar pretzels warm.
  15. Storage and reheating: Pretzel bites are best enjoyed warm and fresh. They can be stored in an airtight container for up to 2 days. To refresh leftovers, microwave for about 5 seconds to soften before serving.
  16. Adaptation note: This recipe is adapted from Soft Buttery One-Hour Pretzels and One-Hour Soft Buttery Breadsticks recipes, both vegan options.

Notes

  • Water temperature is critical: Use the temperature recommended by your yeast brand to activate it properly without killing it.
  • Use a Silpat or a nonstick baking mat/spray for easy cleanup and to prevent sticking.
  • Do not let the pretzel bites touch on the baking sheet, to ensure even baking and prevent sticking.
  • Watch the pretzels closely towards the end of baking to avoid burning; they should be golden, not dark brown.
  • Butter brushing before coating helps toppings stick and adds flavor; vegan buttery substitutes work well.
  • Both chocolate and cinnamon-sugar coatings can be made ahead and stored separately if desired.
  • These pretzels are best served warm but can be stored up to 2 days; reheat briefly to restore softness.
  • Bread flour can be used for a firmer, chewier texture; all-purpose flour makes softer pretzels.

Keywords: pretzel bites, soft pretzels, chocolate pretzels, cinnamon sugar pretzels, soft snack, yeast dough, easy pretzel recipe

Find it online: https://nataliereeve.com/chocolate-and-cinnamon-sugar-soft-pretzel-bites-recipe/