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cinnamon sugar soft pretzel bites in blue dish with parchment paper and hot fudge behind
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4 from 4 votes

Easy Cinnamon Sugar Soft Pretzel Bites

Author: Dorothy Kern


  • 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


  • 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.