Cinnamon Pretzel Bites


How to Craft Bavarian Style /

PPP480 /

In Bavaria, Pretzels are the Holy Grail of baking. We take them as seriously as our Bier. So I’m proud to share these passionately crafted treats from my homeland with you so you can experience pretzels the way they were meant to be. Can you feel the love? Prost!

A perfectly baked pretzel will be crispy brown on the outside, fluffy on the inside, and crunchy to perfection at first bite. However, if you’re in a rush or do not have an oven handy, you may serve at room temperature. Prop & Peller pretzels are fully baked, you can just thaw and serve. Although you’ll be missing the crunch and the fluffiness, they’re still delicious — even at room temperature! Avoid Microwave, Pretzels will dry out and get rubbery.

How to Prep /

  • Spray or brush the pretzels with butter, water or beer. Sprinkle with pretzel salt. Bake them for 2 to 3 minutes at 375°  F
  • Deep Fry at 350° F for 2 to 3 minutes. Sprinkle with Pretzel Salt or Cinnamon Sugar


Keep FROZEN at all times.
Store at 5 – 8° F/ -15 to -20° C. Do not defrost (thaw) and refreeze. Do not reheat. Frozen shelf life of 9 months (270 Days). Refrigerated: up to 3 days in sealed container. Ambient: use the same day.

Recipes /

Monkey Bread

P&P Monkey Bread with Salted Beer Caramel Sauce


  • About 72 to 96 Pretzel bites
  • ½ cup of butter or margarine, melted
  • ½ cup of packed brown sugar
  • ¼ cup of granulated sugar
  • 2 teaspoons of ground cinnamon


  • Grease 12 regular size muffin cups.
  • Mix butter and brown sugar; spoon 1 tablespoon of the mixture into each muffin cup.
  • Mix granulated sugar and cinnamon in 1-gallon bag.
  • Separate bites into 6 pieces.
  • Shake pieces in bag to coat.
  • Place 6-8 pieces in each muffin cup.
  • Bake at 350°F for 12 to 15 minutes or until golden brown.

Cool 1 minute; turn upside down. Serve warm with Salted Caramel Sauce.

Salted Beer Caramel Sauce

Ingredients /

    • 4 cups granulated sugar
    • 1 cup beer (see note)
    • 16oz unsalted butter, softened, cut into cubes
    • 2 cups heavy cream, room temperature
    • 2 tsp pretzel salt or sea salt

Directions /

      • Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
      • Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber, almost reddish color and hits 350 F on a candy thermometer.
      • When the caramel reaches 350 F, carefully add the butter, stirring continuously until all the butter has melted. Remove from heat.
      • Slowly whisk in the cream until well combined.
      • Stir in the salt.
      • Keep refrigerated until ready to use, heat the caramel to thin, if desired


You want a beer with dark characteristics.. Look for a brown ale, porter or stout.

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