Recipe Information
Prep Time: 25 minutes
Rise Time: 1 hour
Bake Time: 12–15 minutes
Total Time: 1 hour 45 minutes
Servings: 8–10
Ingredients
For the Pretzel Dough
- 1½ cups (360ml) warm water (110°F/43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups (500g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath
- 8 cups water
- ½ cup baking soda
For the Cinnamon Sugar Coating
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 tablespoons ground cinnamon
Optional Cream Cheese Dip
- 8 ounces (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine:
- Warm water
- Sugar
- Yeast
Stir gently and let sit for 5–10 minutes until foamy.
This indicates the yeast is active.
Step 2: Make the Dough
Add:
- Flour
- Salt
- Melted butter
Mix until a dough forms.
Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a lightly greased bowl.
Cover with a clean towel or plastic wrap.
Allow to rise in a warm place for about 1 hour or until doubled in size.
Step 4: Shape the Nuggets
Punch down the risen dough.
Divide into 6 equal portions.
Roll each portion into a long rope approximately 18 inches long.
Cut each rope into 1-inch pieces to create pretzel nuggets.
Place the nuggets on a parchment-lined baking sheet.
Step 5: Prepare the Baking Soda Bath
Preheat the oven to 425°F (220°C).
In a large pot, bring 8 cups of water to a gentle boil.
Carefully add the baking soda.
Reduce heat slightly.
Step 6: Boil the Pretzel Nuggets
Working in batches, place the pretzel nuggets into the baking soda bath for 20–30 seconds.
Remove with a slotted spoon.
Place back onto the baking sheet.
This step creates the signature pretzel texture and golden crust.
Step 7: Bake
Bake for 12–15 minutes, or until the pretzel nuggets are deep golden brown.
The tops should be lightly crisp while the centers remain soft.
Step 8: Prepare the Cinnamon Sugar
In a large bowl, combine:
- Granulated sugar
- Ground cinnamon
Mix thoroughly.
Step 9: Coat the Pretzel Nuggets
As soon as the pretzel nuggets come out of the oven:
Brush or toss them with melted butter.
Immediately coat them in the cinnamon-sugar mixture until fully covered.
The warm pretzels help the coating stick beautifully.
Step 10: Make the Cream Cheese Dip (Optional)
In a bowl, beat together:
- Cream cheese
- Powdered sugar
- Vanilla extract
Add milk a little at a time until smooth and dippable.
Serve alongside the warm pretzel nuggets.
Step 11: Serve
Serve warm for the best flavor and texture.
Enjoy with cream cheese dip, caramel sauce, chocolate sauce, or on their own.
Tips for Perfect Pretzel Nuggets
Don’t Skip the Baking Soda Bath
This step gives pretzels their classic chewy texture and rich color.
Use Warm Water
Water that is too hot may kill the yeast.
Coat While Warm
The cinnamon sugar adheres best immediately after baking.
Avoid Overbaking
Overbaked pretzels can become dry.
Serve Fresh
Pretzel nuggets are best enjoyed the day they’re made.
Delicious Variations
Caramel Pretzel Nuggets
Drizzle warm caramel sauce over the finished pretzels.
Chocolate Cinnamon Pretzels
Add cocoa powder to the cinnamon-sugar coating.
Maple Pretzel Bites
Replace some sugar with maple sugar.
Pumpkin Spice Pretzels
Substitute pumpkin pie spice for cinnamon.
Stuffed Pretzel Nuggets
Fill each nugget with cream cheese before baking.
Storage
Room Temperature
Store in an airtight container for up to 2 days.
Freezer
Freeze for up to 2 months and reheat before serving.
Nutrition Information (Approximate Per Serving)
- Calories: 340
- Carbohydrates: 55g
- Protein: 7g
- Fat: 10g
- Saturated Fat: 5g
- Sugar: 22g
- Sodium: 620mg
Why You’ll Love This Recipe
- Soft and chewy texture
- Sweet cinnamon-sugar coating
- Perfect party snack
- Fun to make at home
- Great for sharing
- Freezer-friendly
- Better than mall pretzels
