Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites

Ingredients

• 1 pkg active dry yeast
• 1 cup warm water, 110 degrees
• 2 Tbsp granulated sugar
• 2 Tbsp packed light-brown sugar
• 1 Tbsp vegetable oil
• 1 tsp salt
• 1 1/2 cups bread flour
• 1 to 1 1/4 cups all-purpose flour, plus more for dusting
• 3 cups hot water
• 1/4 cup baking soda
• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1 Tbsp ground cinnamon
• 4 oz cream cheese, softened
• 2 Tbsp butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 Tbsp heavy cream

Directions

1. For the pretzel bites: In the bowl of a stand mixer, add 1 cup warm water, the yeast, and 1/2 tsp granulated sugar. Whisk until dissolved, then leave it alone for 10 minutes.
2. Attach the whisk to the mixer, then blend in the remaining granulated sugar, which is 1 Tbsp + 2 1/2 tsp, along with the brown sugar, vegetable oil, and salt. Turn the mixer to low and gradually mix in the bread flour until the dough comes together evenly. Change to the dough hook and slowly add the all-purpose flour.
3. Knead on low until the dough is smooth and elastic, working in up to an additional 1/4 cup flour if needed. The dough should stay soft and may still feel a little tacky. Move it to a lightly buttered bowl, cover with plastic wrap, and let it rise somewhere warm until doubled, about 1 1/2 hours.
4. Press the dough down, then cut it into 6 equal pieces. Heat the oven to 425 degrees. Lightly flour the tops of the dough pieces, and loosely cover any portions you are not rolling with plastic wrap so they do not dry out.
5. Shape each piece into a long rope, about 24 to 28-inches long. Cut the ropes into bite-size pieces, about 1 1/4-inches each.
6. Add the hot water and baking soda to a mixing bowl, then whisk until the baking soda dissolves. With a slotted spoon, lower several dough pieces into the water mixture, lift them out, and let the extra liquid drain away. Place the pieces on a Silpat lined baking sheet.
7. Continue with the remaining dough in batches, using 2 baking sheets, and heat the water in the microwave between batches so it stays hot. Bake at 425 degrees for 8 – 11 minutes, until the tops are deeply golden.
8. Take the pretzel bites out of the oven. Using a slotted spoon, dip them in the melted butter, turn to coat them well, then lift and gently shake off the extra butter. Move them to a plate and let them sit for 2 minutes.
9. While they rest, stir together the granulated sugar and cinnamon in a small mixing bowl until evenly mixed. Add the buttered pretzels to the cinnamon sugar and toss until coated all over. Serve warm with the cream cheese dipping sauce. If they have cooled, warm them on a plate in the microwave for 10 – 20 seconds.
10. For the cream cheese dipping sauce: In a mixing bowl, use an electric mixer to beat the cream cheese and butter until smooth and light. Add the powdered sugar and vanilla, then mix until incorporated. Pour in the heavy cream and continue whipping until fluffy, about 2 minutes longer. Store in an airtight container in the refrigerator.