Landscape photo of Cinnamon Sugar Pretzel Bites

Cinnamon Sugar Pretzel Bites (No-Yeast)

These no-yeast Cinnamon Sugar Pretzel Bites are so quick and easy to make. Fluffy bites of pretzel dough coated in buttery cinnamon sugar served with a creamy cinnamon yoghurt mousse, they’re vegan, gluten-free and delicious.

I am obsessed with anything cinnamon and also anything that involves my favourite no-yeast “magic” dough so it’s a surprise that it’s taken me this long to create these Cinnamon Sugar Pretzel Bites. I first experimented with them earlier in the year and it’s taken my a few months to perfect but here they are. Dough bites of heaven coated in buttery crunchy cinnamon sugar, perfect for snacking and for dipping into this thick and creamy protein yoghurt cheesecake mousse.

Cinnamon Sugar Pretzel Bites on a plate with cheesecake dip
Cinnamon Sugar Pretzel Bites

Why will I love these Cinnamon Sugar Pretzel Bites?

These pretzel bites are the best as they are:

  • Sweet, crunchy and buttery
  • Light, airy and dough-y
  • Easy to make in a few steps
  • Naturally vegan, high protein and easily gluten-free
  • Great for snacking, sharing and for desserts
  • Quick to make in 25 minutes

If you love the sound and look of these Cinnamon Sugar Pretzel Bites then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe is divided into three parts; the dough, the coating and the dip.

Let’s start with the dough:

  • Self-raising flour: this is for the rise and light airy texture. If needed, this can be gluten-free self-raising flour although please note that the dough is slightly more delicate.
  • Vegan protein powder: this adds a lovely flavour and richness to the dough. I used the cinnamon bun flavour from Macromike for the best cinnamon roll experience. I have a discount code for 10% off everything to use, too: MM-AMY-10.
  • Cinnamon: for the cinnamon bun goodness.
  • Thick coconut yoghurt: this must be thick yoghurt and other dairy-free Greek-style yoghurts will work. Runny yoghurt will not create the same thick, smooth and pliable dough that we need.

As for the coating:

  • Vegan butter: this is important for the overall taste of the Cinnamon Sugar Pretzel Bites and helps the cinnamon sugar mix stick to the dough bites. I do not recommend swapping this for coconut oil.
  • Caster sugar or alternative: I normally always use caster sugar but I actually used a stevia caster sugar alternative and really loved it. You could also use coconut sugar.
  • Cinnamon: the obvious ingredient for these cinnamon roll inspired bites.

Finally, for the dip:

  • Thick coconut yoghurt: as above, the thicker the better. I like either the natural or vanilla Cocos coconut yoghurt here.
  • Vegan protein powder: I used the same one as for the dough. This thickens the dip, makes it high protein and adds a cheesecake-mousse-like texture.
  • Runny smooth peanut butter: for flavour and texture. You can swap this for a nut-free spread like tahini or sunflower seed butter or opt for almond or casher butter if avoiding peanuts but not other nuts.
Close up of cheesecake dip and Cinnamon Sugar Pretzel Bites
Cinnamon Sugar Pretzel Bites

How do I make these Cinnamon Sugar Pretzel Bites?

These are really quick and easy to make:

  • Make the dough: stir together all the ingredients to a thick and smooth dough.
  • Roll the dough out and slice into squares: these are the size of the pretzel bites (you will have 24 bites).
  • Place the bites on a tray and bake till golden and risen: this takes about 14 minutes.
  • Allow to cool for 5 minutes: while you prepare the coating and the dip.
  • Working one by one, drop each bite into the melted butter and straight into the cinnamon sugar: allowing the excess to drip off.
  • Serve the pretzel bites straight away with the dip: or allow to cool and eat over the next 1-2 days.

How long will these Cinnamon Sugar Pretzel Bites keep for?

These are best eaten on the same day or for 1-2 days after. Store the bites in a sealed container at room temperature and keep the dip in a sealed container in the fridge for 2-3 days. You can freeze the bites in a Ziploc bag (once fully cool) for 2-4 weeks and allow to defrost before eating.

Half eaten Cinnamon Sugar Pretzel Bites
Cinnamon Sugar Pretzel Bites

Are these bites gluten-free, nut-free and yeast-free?

Yes, these are free of gluten as long as you use your favourite gluten-free self-raising flour blend that contains xanthan gum. These are also easily nut-free, swap the peanut butter in the dip for a nut-free spread like tahini or sunflower seed butter. Also check that your yoghurt and butter do not contain nuts, These Cinnamon Sugar Pretzel Bites are yeast-free as they use a magic dough.

How else can I enjoy these Cinnamon Sugar Pretzel Bites?

There are so many ways to eat these pretzel bites:

I love these bites, what else can I make?

I hope you are going to love these Cinnamon Sugar Pretzel Bites and for more snack ideas, how about my:

Cinnamon Sugar Pretzel Bites (No-Yeast)

  • Servings: 24
  • Difficulty: easy
  • Print

These no-yeast Cinnamon Sugar Pretzel Bites are so quick and easy to make. Fluffy bites of pretzel dough coated in buttery cinnamon sugar served with a creamy cinnamon yoghurt mousse, they’re vegan, gluten-free and delicious.

Ingredients

    For the Dough:
  • 80g self-raising flour
  • 20g vegan protein powder (I used cinnamon bun flavour)
  • ½ tsp cinnamon
  • 120g thick coconut yoghurt
  • For the Coating:
  • 50g vegan butter, melted
  • 60g caster sugar or sugar-free alternative
  • 1 tbsp cinnamon
  • For the Dip:
  • 100g thick coconut yoghurt
  • 15g vegan protein powder (I used cinnamon bun flavour)
  • 1 tbsp runny smooth peanut butter

Directions

  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
  2. To a large mixing bowl, stir together the flour, protein powder and cinnamon. Add in the yoghurt and stir together to a shaggy dough. Use your hands to bring to a bowl and then place into a lightly floured surface.
  3. Lightly knead for 30 seconds, till the dough feels smoother then divide the ball into 4.
  4. Roll each ball into a log about 12-cm long (add more flour to the surface as needed if they are sticking). Slice each log into 6 pieces, each being about 2-cm.
  5. Place all the bites on the tray, leaving room around them as they grow in the oven.
  6. Bake for 14 minutes, turning the tray halfway through cooking time.
  7. Allow to cool for 5 minutes.
  8. Meanwhile, pour the melted butter in a small bowl and stir together the sugar and cinnamon in a second bowl. Also prepare the dip by stirring together all the ingredients till smooth and creamy and transferring to a third bowl.
  9. Working in turns, dip each pretzel bite into the butter and then into the cinnamon sugar to evenly coat the bites. Place on a plate and repeat with all the pretzel bites. Serve straight away alongside the dip.
  10. Once cool, store the pretzel bites in a sealed container for 1-2 days but beast eaten the same day. The dip will last in an airtight container in the fridge for 2-3 days. You can freeze the bites in a sealed container for up 1 month, allow to defrost at room temperature and enjoy.
Landscape photo of Cinnamon Sugar Pretzel Bites
Cinnamon Sugar Pretzel Bites

I look forward to hearing what you think of these Cinnamon Sugar Pretzel Bites so please let me know in the comments below. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pretzel bites love x

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