Cinnamon Sugar Pretzel Bites with Cream Cheese Dip

Photo bypintrest

Ingredients:

Pretzel Dough:

• 1 1/2 cups warm water
• 2 packets rapid rise yeast
• 1 1/2 Tbl Brown Sugar
• 1 1/2 Tbl unsalted butter, melted
• 4 1/2 - 5 cups high protein bread flour
• 1 Egg

Baking Soda Bath

• 1/2 cup baking soda
• 8 1/2 cups water

Cinnamon Sugar Coating

• 1/2 cup light brown sugar
• 2 Tbl cinnamon
• 1/2 cup unsalted butter, melted

Dissolve the yeast in warm water in a large bowl, stirring for about 1 minute until mostly combined. Add the sugar and melted butter, and mix well.
Gradually add the flour, 1 cup at a time, until the dough becomes thick and no longer sticky. If needed, add more flour, 1 tablespoon at a time, to ensure the dough is not sticky. (The dough is ready when you poke it with your finger, and it bounces back.)

Lightly flour a flat surface and knead the dough for about 3 minutes, forming it into a ball.
Place the dough in a large, oiled bowl, cover it with a towel, and let it sit in a warm place until it doubles in size, approximately 1 hour.

In a large pan, bring water and baking soda to a boil.
Divide the dough ball into 3 sections and roll each section into a long rope about 20-22 inches in length. Then, cut each rope into pieces about 1.5 inches long, yielding 10-12 pieces per rope.

Place the pretzel bites from one rope into the boiling baking soda bath and let them sit for 20-30 seconds. Remove with a slotted spoon and place them on a baking sheet lined with parchment paper or a silicone liner.
Bake in an air fryer at 325 degrees for about 10-12 minutes, or until the pretzels turn a nice golden brown. Alternatively, you can bake in the oven at 350 for about 15 minutes, then remove to cool.

While it bakes, melt the butter in a small bowl. Then, mix together the sugar and cinnamon in a separate bowl.
Dip each pretzel bite into the melted butter and then coat it in the cinnamon sugar mixture.
Place the coated bites on a plate and repeat with the remaining pretzel bites.

Enjoy at this point or dip in the cream cheese frosting (below).

Cream Cheese Dip:

• 4 ounces cream cheese, softened
• 4 Tbl unsalted butter, softened
• 2 tablespoons sour cream
• 1/2 Tbl vanilla extract
• 1 cup powdered sugar

Add the cream cheese, butter, sour cream and vanilla to a stand mixer and beat until light and fluffy. Then, add in the powdered sugar 1/4 cup at a time until smooth and incorporated.

Any leftover dipping sauce should be stored in the refrigerator, in an airtight container, for up to 1 week.