This copycat recipe for Auntie Anne’s Cinnamon Sugar Pretzel Bites yields pretzels that are soft inside and beautifully coated with buttery cinnamon sugar on the outside.
For a full-sized twisted pretzel with the same flavors, try our Soft Baked Cinnamon Pretzel for a cinnamon-roll–like taste.
Just like Auntie Anne’s!
Hi — I’m Alicia from The Baker Upstairs, sharing one of my favorite recipes. If you love the sweet, warm bites from the mall, these cinnamon sugar pretzel bites are the closest homemade version. They come out chewy on the outside, tender inside, and are tossed in melted butter and cinnamon sugar for that irresistible finish. Paired with the cream cheese dip, they’re truly next level.
How to Make Cinnamon Pretzel Bites
Dough. Start with a simple yeast dough. This recipe is forgiving for beginners — just be sure the yeast activates and becomes foamy when mixed with warm water and a pinch of sugar. If it doesn’t, try again with slightly warmer water.
The dough uses just a few basic ingredients and mixes quickly. Aim for a soft, slightly tacky dough rather than a dry one; it should remain pliable.
Rise. Cover the dough and let it rise until doubled in size.
Cut. Divide the risen dough into four pieces. Roll each piece into a roughly 1-inch diameter rope and cut into 1-inch segments to form the bites.
Bath + Bake. Briefly boil the dough pieces in a baking soda bath, then transfer to a lined baking sheet and bake until golden. They puff up while baking and may touch; they pull apart easily.
Coat. After a short cool-down, toss the warm bites in melted butter and then in a cinnamon-sugar mixture for that classic flavor.
Cream Cheese Dip
The cream cheese dip complements the warm pretzel bites perfectly. I like adding a touch of maple extract for aroma — maple and cinnamon pair beautifully. The dip is rich, smooth, and a lovely contrast to the warm, buttery pretzels.
Other sweet dip options include:
- Pumpkin dip
- Yogurt fruit dip
- Nutella cheesecake dip
- Apple brickle dip
- Pina colada dip
Recipe Tips
Speed the rise: Preheat the oven to 200°F, turn it off, place the covered dough in a bowl in the warm oven (with a damp towel over it), and the dough will rise in about half the usual time.
Water temperature for yeast: Use water between 100–110°F to activate yeast. A quick wrist test under running water can help — it should feel noticeably warm but not hot.
Line the pan: Use parchment paper or a silicone mat to prevent sticking and protect the pan from baking soda residue.
Make traditional twisted pretzels: Use the same dough to form 20–22 inch ropes about 1 inch thick. Shape into a U, cross the ends twice, fold down, dip into the baking soda bath, and bake at 400°F for 12–15 minutes.
Making Ahead + Leftovers
Make the dough ahead: Store mixed dough, covered, in the fridge for 1–2 days, or freeze in a zip-top bag for 2–3 months. Thaw frozen dough in the fridge overnight, then bring to room temperature about 30 minutes before shaping and boiling.
Storage: Cool pretzels completely, then store in an airtight container. They keep 2–3 days at room temperature or up to 2 months in the freezer. Wrapping individual bites before freezing prevents them from sticking together.
To reheat: Warm a pretzel wrapped in a damp paper towel in the microwave, or reheat in a 350°F oven until warmed through (5–10 minutes for thawed, 15–20 minutes if frozen).
For more cinnamon-filled treats, check out:
- Cinnamon Roll Pretzels
- Cinnamon Crescent Twists
- Favorite Cinnamon Rolls
- Cinnamon Cream Cheese Crescent Rolls
Cinnamon Sugar Pretzel Bites Recipe
Ingredients
Pretzel Dough
- 1 package active dry yeast
- 1 cup water warm
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1 tbsp canola oil or vegetable oil
- 1 tsp salt
- 2 1/2-3 cups all-purpose flour
Water Bath
- 3 cups water
- 1/4 cup baking soda
Topping
- 4 tbsp butter melted
- 1/2 cup sugar
- 2 tsp cinnamon
Dip
- 4 tbsp butter melted
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp maple extract
Instructions
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In a large bowl or stand mixer bowl, dissolve the yeast in warm water with a pinch of sugar and let it stand until foamy.
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Add the sugar, brown sugar, oil, salt, and two cups of flour. Continue adding flour 1/4 cup at a time until a soft, slightly sticky dough forms. Let the dough rise, covered, in a lightly greased bowl for 60–90 minutes, or until doubled.
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Deflate the dough gently and divide into four pieces. Roll each into a 1-inch-diameter rope and cut into 1-inch pieces.
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Preheat oven to 425°F. Bring the water and baking soda to a boil in a pot. Line a baking sheet with parchment or a silicone mat.
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Boil the dough pieces for 30 seconds, remove with a slotted spoon, and place on the prepared sheet. Bake 10–12 minutes, or until golden. Let cool on the pan 10–15 minutes.
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Place slightly cooled pretzel bites in a gallon zip-top bag, drizzle with melted butter, and toss to coat. Add the sugar and cinnamon and shake to coat evenly.
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For the dip, whisk together the melted butter, softened cream cheese, powdered sugar, vanilla, and maple extract until smooth. Add a teaspoon of milk if needed to reach dipping consistency. Serve warm and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.