Preheat oven to 425 degrees F. Position an oven rack in the middle position.
Line a rimmed baking sheet with parchment or a silpat. Set aside.
In a medium mixing bowl combine the warmed apple juice and yeast. Stir.
Add the flour, sugar, and sea salt and stir until it is mostly combined.
Lightly flour your hands and knead the dough by hand for 1 minute, bringing it into a ball. Divide the dough into eighths.
On a lightly floured surface, roll the dough into ropes.
With a floured knife, slice the dough into 1-inch pieces.
Place pretzel bites onto the baking sheet, giving them enough room to expand.
Cook in a preheated oven for 12 minutes.
Make the Apple Syrup
Add the low-sugar apple juice, cinnamon stick, and cornstarch to a medium saucepan, and cook over medium-high heat until it reaches a rolling boil.
Reduce the heat just enough to keep it at a low boil without boiling OVER the pan, and cook, stirring occasionally for two minutes.
Discard the cinnamon stick and set the pan aside to cool.
Coat the Pretzels
While the pretzels are baking, combine sugar and cinnamon in a small bowl.
Melt butter in a microwave-safe medium sized bowl.
Working 4-6 bites at a time, drop bites into the butter, and swirl to coat.
Remove from the butter with a slotted spoon, shaking off any excess.
Drop bites into the cinnamon sugar and spoon cinnamon mixture over pretzels. Move to a clean plate.
Allow the pretzels to cool for 5 minutes, and then serve with apple syrup.
Notes
Air Fryer Baking Instructions - bake at 390 degrees F for 6 minutes.Store any extra syrup in an air-tight container in the fridge for up to two weeks.For make-ahead options, you can freeze uncooked dough on a parchment-lined baking sheet and freeze for ~3 hours. Bake for the full 12 minutes.If you have allergies to corn, you can sub in arrowroot powder for the cornstarch in the apple syrup. Measurements remain the same.If you only have active yeast and not quick-rise, allow the dough to rest for 15 minutes before rolling.