Cinnamon Sugar Pretzel Bites Pressure Cooker Recipe
Soft and chewy cinnamon sugar pretzel bites made faster with a pressure cooker and finished with a luscious cream cheese dip.
Equipment
- 1 Mixing bowl Large
- 1 Slotted spoon
- 1 Baking sheet Lined with parchment paper
- 1 Saucepan
Ingredients
Ingredients
- 1 packet instant yeast 2 ¼ teaspoons
- 3 tablespoons brown sugar 25 grams
- 1 ½ cups warm water about 110°F
- 1 tablespoon canola or vegetable oil
- ¾ teaspoon fine sea salt
- 4 ¼ cups all-purpose flour 540 grams
- 3 cups water for baking soda bath
- ¼ cup baking soda
- 4 tablespoons unsalted butter melted, 57 grams
- ¾ cup granulated sugar 150 grams
- 3 teaspoons ground cinnamon
- 4 ounces cream cheese softened to room temperature, 113 grams
- 4 tablespoons unsalted butter at room temperature, 57 grams
- 1 tablespoon cream or milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar 125 grams
Instructions
Instructions
- Dissolve the yeast and brown sugar in warm water in a large bowl. Let sit for about 5 minutes until foamy.
- Add oil, salt, and flour to the yeast mixture. Mix and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Preheat oven to 425°F (218°C) and line two baking sheets with parchment paper.
- Punch down dough, divide into 6 pieces, roll into ropes, and cut into 1-inch bites.
- Boil 3 cups of water with baking soda. Reduce to simmer and drop bites in batches for 30 seconds. Remove with slotted spoon.
- Place on baking sheets and bake 10-12 minutes until golden brown.
- Brush hot pretzel bites with melted butter and toss in cinnamon sugar to coat.
- To make the cream cheese dip: beat cream cheese, butter, cream, and vanilla until smooth. Add powdered sugar gradually until fluffy.
Notes
To store, keep in airtight container for 2 days or refrigerate up to 4 days. Freeze uncoated bites and reheat in oven before coating with sugar.