Soft, chewy pretzel bites baked to golden perfection and coated in buttery cinnamon sugar for a warm, comforting treat.

1 1/2 cups warm water

1 tablespoon granulated sugar

1 packet active dry yeast

4 1/2 cups all-purpose flour

1 1/2 teaspoons kosher salt

4 tablespoons unsalted butter, melted

8 to 10 cups water

2/3 cup baking soda

2 large egg yolks

2 tablespoons cold water

1/2 cup unsalted butter, melted (for coating)

1/2 cup granulated sugar (for coating)

1 tablespoon ground cinnamon

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Stir together warm water, sugar, and yeast in a mixer bowl and let sit for 5–10 minutes until foamy.
Add flour, salt, and melted butter; mix until combined and knead for about 4 minutes until smooth and elastic.
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour.
Preheat oven to 450°F and line baking sheets with parchment paper, lightly greasing them.
Turn dough onto a greased surface, shape into a ball, divide into 8 portions, roll each into a 20-inch rope, and cut into 1 1/2-inch pieces.
Bring a large pot of water to a boil, carefully add baking soda, and boil dough pieces in batches for 15 seconds.
Remove with a slotted spoon and place on prepared baking sheets.
Whisk egg yolks with cold water and brush over pretzel bites.
Bake for 12–15 minutes until deep golden brown and cool slightly.
Dip warm pretzel bites in melted butter, let excess drip off, and roll in cinnamon sugar mixture before serving.

Add a pinch of nutmeg to the cinnamon sugar for extra warmth.

Drizzle with a simple vanilla glaze for a sweeter variation.

For a savory version, skip cinnamon sugar and use coarse salt.

Store in an airtight container at room temperature for up to 2 days.

Reheat in the oven at low temperature to maintain softness; avoid over-microwaving.

Dough can be made ahead and refrigerated after first rise; bring to room temperature before shaping.

Freeze baked pretzel bites and reheat in oven when ready to serve.