Better than Auntie Anne’s Cinnamon Pretzel Bites!
Whether or not you’ve ever tried Auntie Anne’s cinnamon pretzel nuggets, you really gotta try these. Soft, chewy, sweet pretzel nuggets with a fabulous cream cheese dip. What’s not to love?
I am so excited to introduce you to these guys! They are so addictive, you just might end up gobbling an entire bowlful! Luckily for you, this recipe makes a lot, so go right ahead and dig in!
I’m telling you, my family went nuts with these. My sister hunted them down to the farthest corner of the house and proclaimed that they easily outdid Auntie Anne’s cinnamon sugar pretzel nuggets.
I won’t lie, these guys aren’t the quickest to make, but I guarantee you they’re worth it. And you can always try to enlist some help. They should be glad to help after they taste them the first time!
You could try omitting the step of boiling them in baking soda water. However, they will not have the dark brown, chewy exterior of a pretzel. But they will still be AMAZING!
Now let’s talk about the cream cheese dip. It is made with just four ingredients: cream cheese, whipping cream, powdered sugar, and vanilla extract. But it tastes so incredible!
Lusciously thick, creamy, full of vanilla goodness and plenty of tangy cream cheese, I can’t get over how good it is! The whipped cream makes it light and fluffy. There’s no butter, and it’s not overly sweet. It’s the perfect accompaniment for these sweet cinnamon pretzel bites! No question, this cream cheese dip outdoes Auntie Anne’s cream cheese dip hands down!
Now go roll up your sleeves and get to work! Then sit back and enjoy these delicious cinnamon pretzel bites. You’ve earned it! Just keep a watch on them, or they just might disappear…
Better than Auntie Anne's! These soft pretzel cinnamon bites won't stay around long. Pair them with this thick, luscious cream cheese dip for a truly delectable treat!
- 2 cups warm water
- 3 cups all-purpose flour
- 1 ½ T yeast
- 2 T sugar (or honey)
- ½ T salt
- 1/3 cup oil (I used coconut oil)
- 3 ¾ cup bread flour
- 1 egg
- 1 tablespoon water
- Melted butter
- ¾ cup sugar
- ¼ cup ground cinnamon
- 8 oz. cream cheese, softened
- ¾ cup powdered sugar
- ¾ cup heavy whipping cream
- 1 t vanilla extract
- Mix water, all-purpose flour, yeast, and sugar in mixing bowl. Add salt and oil. Mix one cup bread flour in. Switch to dough hook (if using electric mixer). Add the rest of the flour. You may need to add more or less flour to get a dough that is not too sticky.
- Knead 10 minutes, or until it passes the “window test” *. Let rise for 30-45 minutes. Punch down. Next, divide into balls small enough to easily roll into ropes in your hands. Roll into ropes about ½ inch thick. Using a kitchen shears, cut into 1-inch pieces. Preheat oven to 400 degrees F.
- Bring 2-quarts of water to boil in a 3-quart or larger saucepan. Add ¼ cup baking soda. Carefully lift however many bites will easily fit in saucepan into the water. Let boil for 30 seconds. Lift out with a slotted spoon. Place on a greased pan (do not use aluminum, it will react with the baking soda) so they are 1” about between each.
- Whisk egg and 1 T water together. Using a pastry brush, brush the tops of bites with the egg wash. Sprinkle with pretzel salt. Bake for 15 minutes or until they are a hearty brown.
- Next, dip each bite into melted butter and then the cinnamon sugar.
- For the cream cheese dip, cream the softened cream cheese. Add the powdered sugar, heavy whipping cream, and vanilla extract. Whip until the cream is whipped up, and it turns out stiff and fluffy.
*This test is to help you tell when your bread dough is done kneading. Between your palm and fingers, grab a bit of the dough from the side of the ball of dough, and slowly stretch it out. When the dough is done kneading, you will be able to see light through it before it breaks.