Easy Cinnamon Sugar Soft Pretzel Bites

Want cinnamon sugar soft pretzel bites, but want them NOW? Then these are prefect for you – using breadstick dough!

You know how gals that are friends often, er, sync up? You know what I mean. Well…it happens with things other than that too.

Like food.

Last week, Ashton (you know, my BFF from Something Swanky) posted this picture of her homemade pretzel rolls with butterscotch ganache. She had just completed her photo shoot.

I laughed, loudly to my silent kitchen, then texted her a picture of the photo shoot I was doing that very same day: these pretzel bites with chocolate ganache.

That night, I read her blog and she posted Pumpkin Muffins, and I texted her again, because I’d been planning to make pumpkin muffins the next day.

Great minds think alike. Plus, we’re such great friends, and we think in sugar (constantly) so it’s bound to happen. This is not the first time, and it won’t be the last!

I love soft pretzels. It’s actually dangerous that there are so many recipes for them out there in blogland. If I make a batch, I’ll eat the entire thing. Probably in less than 24 hours. It’s a skill I’ve finely honed over 36 ears: eat like Man vs. Food. Only, it’s Girl vs. Dessert. Or Girl vs. Carbs. I win, every time.

Last week, when I was at the Pillsbury Test Kitchen (photos soon, I promise…and when I say soon I mean in the next month…or so) we got on the topic of soft pretzels. I told them they needed to get on it: a tube of pretzel dough. I mean…can you imagine? Now that would be scary for me.

So, because they have to, you know, vote on it and invent the recipe. Then test it 5,000 times and do 750 trials with control groups and meet with ad execs to approve packaging, I’ll only assume it’s going to be awhile before those hit the shelves.

In the meantime I made some quick soft pretzel bites that could hold you over.

And I used breadstick dough. Which means you can skip the mixer and the kneading and the rising, and go right to the boiling and baking.

You’re welcome.

I simply sliced each breadstick into 4 pieces. Then I boiled them in water containing baking soda and salt, and then baked them.

Now…please do not comment and tell me these don’t taste like the soft pretzels you get at the ball game. These are made from breadsticks. Yes, they’re chewy. The salt in the water and the salt in the butter you dip them in make them salty. But taste-wise they are different from regular soft pretzels…because they’re made of breadstick dough. They don’t look browned like pretzels, which is why covering them in cinnamon sugar is key…and well, why wouldn’t you?

Is there another way to eat a soft pretzel? {Yeah…with sprinkles.}

But, covered in butter and cinnamon sugar, warm from the oven they do satisfy that “I need a soft pretzel NOW” need.

And then well, I made chocolate ganache. EVERYTHING is better dipped in ganache. Am I right?

Oh yeah. I’m right.

Want a traditional pretzel recipe? And BUTTERSCOTCH GANACHE? Go check out Ashton today!

Easy Cinnamon Sugar Soft Pretzel Bites

4 from 4 votes

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Ingredients

 

• ▢ 1 can of breadstick dough 16.5 ounces; I used Pillsbury Original Breadsticks
• ▢ 8 cups of water
• ▢ 1 tablespoon baking soda
• ▢ 1 tablespoon kosher salt
• ▢ 1 cup sugar
• ▢ 3 tablespoons cinnamon
• ▢ 4 tablespoons salted butter
• ▢ 1/2 cup chocolate chips optional
• ▢ 1/2 cup + 1 tablespoon heavy whipping cream optional

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Instructions

• Bring your water to a boil in a medium-large pot. Preheat oven to 350F. Line two cookie sheets with silicone baking mats, or use parchment paper that’s been sprayed with cooking spray. (I highly recommend the silicone; the pretzels even stuck to those a little, parchment will be worse!)
• Unroll and separate the breadstick dough. Use kitchen scissors or a serrated knife to cut each breadstick into four pieces, for a total 48.
• When the water boils, add the baking soda and salt. Working in batches, place 4-6 pieces of dough in the boiling water for about 15-20 seconds. After a few seconds, flip them over. The dough will change slightly in color. Remove from the pan with a slotted spoon, tap to remove all water, and place on prepared cookie sheets. Continue until all pretzels are boiled.
• Bake for 12-14 minutes, until they start to turn golden on top. (Mine took 13 minutes.)
• Melt butter in a small bowl. You should use salted butter for this step; if you only have unsalted, then add a pinch of salt to the butter. Add half the sugar and half the cinnamon to a gallon size ziploc bag, seal, and shake to combine. Dip pretzels into the butter and place in the cinnamon sugar (a few at a time) and shake carefully to coat. Place on a cookie sheet and repeat until all pretzels are done, replenishing the sugar/cinnamon about halfway through. (I found that my cinnamon sugar mixture started to get clumpy partway through because of the butter, which is why I suggest doing it in two parts.)
• Serve warm or room temperature, with optional chocolate ganache for dipping. Best served the day of.
• These didn’t taste as great on day 2! To make the ganache, add cream and chocolate chips to a microwave safe bowl (I use a glass measuring cup) and heat for 30-45 seconds. Whisk until chocolate melts and let sit at room temperature until it thickens slightly. You can do this before making the pretzels, or while they are in the oven.

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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Click HERE for more Pillsbury Dough Recipes!

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Sweets from friends:
Soft Pretzel Nuggets by The Gunny Sack
Cheese Stuffed Pretzels by Oh Sweet Basil
Pumpkin Pretzel Bites by Something Swanky
30 Minute Soft Pretzels by Sally’s Baking Addiction