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Cinnamon-Sugar Pretzel Bites with Cream Cheese Frosting

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 Cinnamon-Sugar Pretzel Bites with Cream Cheese Frosting
Recipe for the week of September 21, 2026 to September 25, 2026. Please note ingredients are subject to change due to availability.
Course Dessert
Prep Time 45 minutes
Cook Time 16 minutes
Servings
80 mini pretzels
Ingredients
For the Pretzels
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons brown sugar
  • 1 1/2 cups water warm
  • 1 tablespoon vegetable oil
  • 1/2 + 1/4 teaspoon Salt
  • 4 1/4 cups all purpose flour
  • 1 can nonstick cooking spray
For Baking Soda Bath
  • 3 cups water boiled
  • 1/4 cup baking soda
For the Cinnamon Sugar Coating
  • 4 tablespoons butter melted
  • 3/4 cup white sugar
  • 3 teaspoons ground cinnamon
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 4 tablespoons butter at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Course Dessert
Prep Time 45 minutes
Cook Time 16 minutes
Servings
80 mini pretzels
Ingredients
For the Pretzels
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons brown sugar
  • 1 1/2 cups water warm
  • 1 tablespoon vegetable oil
  • 1/2 + 1/4 teaspoon Salt
  • 4 1/4 cups all purpose flour
  • 1 can nonstick cooking spray
For Baking Soda Bath
  • 3 cups water boiled
  • 1/4 cup baking soda
For the Cinnamon Sugar Coating
  • 4 tablespoons butter melted
  • 3/4 cup white sugar
  • 3 teaspoons ground cinnamon
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 4 tablespoons butter at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Instructions
  1. Preheat the oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.
To Make the Dough
  1. In a bowl, combine all the dough ingredients. Using an electric mixer on low speed, mix until well combined.
  2. Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding a little more flour if needed.
  3. Transfer dough into a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size.
Shape the Pretzels
  1. Remove the dough to a clean work surface. Divide into 6 equal pieces. Roll each piece against the counter or between your palms into a long log. Keep the remaining pieces covered. Only add flour to your work surface or dough if necessary.
  2. Using a bench cutter, cut about 13 pieces from each log. Be sure to not cut these too big, they will puff up in the oven. Place on the greased parchment lined baking sheet. Repeat the process with the remaining dough.
Prepare the Baking Soda Bath
  1. In a pot, bring the water to a boil. Carefully pour the water into a metal bowl, add in the baking soda. Stir with a spatula to dissolve.
  2. Dunk the pretzels bites in the baking soda solution for no more than thirty seconds, before gently removing with a slotted spoon back to the greased and lined baking sheets, spacing them out at least half an inch apart.
Bake the pretzels
  1. Bake pretzel bites for about 12 to 15 minutes until golden brown.
  2. Let cool for 5 minutes before peeling away from the parchment paper.
Coat with Cinnamon Sugar
  1. Place the cooked pretzels in a large bowl. Toss with the melted butter. Add the cinnamon and sugar and toss to combine.
Make the Cream Cheese Dip
  1. Using an electric mixer, beat the cream cheese, butter, milk, and vanilla on medium-high speed until very light, creamy, and smooth, about three minutes. At a low speed, gradually add in the sugar and beat until fluffy.
  2. Serve pretzel bites with cream cheese dip and enjoy.