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One Hour Chocolate and Cinnamon-Sugar Soft Pretzel Bites

Name: One Hour Chocolate and Cinnamon-Sugar Soft Pretzel Bites
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water (120-130°F); 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1 tablespoon canola or vegetable oil; 1 teaspoon granulated sugar; 1/2 teaspoon table salt (optional, and to taste); 1/4 cup unsalted butter (melted for brushing/drizzling); 1/2 cup granulated sugar; 3 tablespoons unsweetened natural cocoa powder; 1/2 cup granulated sugar; 3 tablespoons ground cinnamon

The chocolate bites are dark and rich, and not overly sweet, while the cinnamon-sugar version has a nice pop of cinnamon flavor.

Yield 60 small pretzel bites

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Ingredients

Dough

2 cups all-purpose flour
3/4 cup warm water (120-130°F)
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 tablespoon canola or vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon table salt (optional, and to taste)
1/4 cup unsalted butter (melted for brushing/drizzling)

Chocolate coating

1/2 cup granulated sugar
3 tablespoons unsweetened natural cocoa powder

Cinnamon-Sugar coating

1/2 cup granulated sugar
3 tablespoons ground cinnamon

Instructions

Make the dough: To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine flour, water, yeast, oil, sugar, optional salt, and knead for about 5 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer.
Turn dough out onto a silicone mat (provides nice traction) or just the bare counter. Divide dough in 4 equal-sized pieces. Roll each piece of dough into a long rope spanning the length of a standard baking sheet (about 17 inches long).
Place the ropes onto a parchment paper-lined or greased baking sheet. Cut the dough with a pizza cutter into 1-inch pieces. Separate the pieces so they're not touching. Cover; let rest for about 15-20 minutes.
Preheat oven to 350°F.
Bake for about 16 to 17 minutes, or until barely golden, firm, and cooked through (taste one to make sure, being careful not to burn yourself). Keep a watchful eye in the last few minutes of baking so they don’t burn.
Set pan aside while you melt the butter, about 30 seconds on high power in the microwave.
With the bites still on the baking tray (nicely contains the butter mess), brush generously with melted butter; set aside.
Chocolate Coating – In a small bowl, stir to combine the cocoa and sugar until well mixed. Pour mixture into a gallon-sized zipper-top bag. Add about half the pretzels to the bag, seal the top, and gently shake to disperse coating mixture evenly over pretzels, continuing to tip the bag from side to side, upside-down, and back and forth. Open bag and serve.
Cinnamon-Sugar Coating – In a small bowl, stir to combine the cinnamon and sugar until well mixed. Turn mixture out into a gallon-sized zipper-top bag. Add about half the pretzels to the bag, seal the top, and gently shake to disperse coating mixture evenly over pretzels, continuing to tip the bag from side to side, upside-down, and back and forth. Open bag and serve.
Pretzels are best warm and fresh, but will keep airtight for up to 2 days. Before eating leftovers, heat for 5 seconds in microwave to soften them up.

Notes

Recipe by Averie Cooks.

Carolyn Snyder | 4/26/2024 Reply

Can the dough pieces be frozen? How to thaw, if yes?

Red Star Yeast | 5/8/2024 Reply

Hi Carolyn – Because they are small dough pieces, freezing should be ok. Keep them in the back of the freezer (or ideally a chest freezer) to limit the amount of temperature fluctuation. When ready to use them, place them in the refrigerator overnight and then let them sit on the counter to come to room temperature before baking. Keep the dough pieces covered in these steps before baking to prevent them from drying out.
Let us know how they turn out!
Happy baking!

Efrat | 4/22/2022 Reply

Hi.
Can I substitute half of the flour with whole spelt flour?

Red Star Yeast | 4/22/2022 Reply

Hi Efrat – You can certainly play around with substituting different wheat-based flours, just keep in mind that absorption, kneading and rise times may need to be adjusted, and will affect the final product texture and taste. I would recommend starting with no more than a 25% substitution and go from there.