Pretzel Bites

Makes 60
  • 1 lb. (1/3 of a 3 lb. package or 12 rolls) Rhodes Bake N Serv® White Dinner Rolls, thawed but still cold

  • 1/3 cup baking soda

  • 1 egg yolk, whisked with 1 tsp. water

  • - kosher salt (optional)

  • - Kowalski's Unsalted Butter, melted

  • - toppings, your choice: Kowalski's Grated Parmesan Cheese and dried parsley or cinnamon sugar


Roll dough balls into a rope shape about 6" long and 3/4" in diameter. Cut each rope into 1" segments; place on a baking sheet sprayed lightly with cooking spray. Cover with plastic wrap sprayed lightly with cooking spray; let rise in a warm place until double in size (about 1 hr.). In a large saucepan, bring 16 cups of water to a gentle boil; add baking soda. Slip risen dough pieces, 5-6 at a time, into boiling water. Cook 20-30 sec., flipping pieces halfway through. Remove with a slotted spoon to a cooling rack to drain, being careful not to leave foam on the dough pieces; let dry 10 min. Brush tops of pretzel bites very lightly with egg wash (you will have extra); sprinkle with salt, if desired. Bake immediately on 2 parchment-lined baking sheets in a preheated 425° oven until golden-brown (about 9 min.). Let cool slightly; drizzle lightly with melted butter and sprinkle with desired toppings.


  • Thaw dough balls on a baking sheet covered with plastic wrap in your refrigerator up to 24 hrs.
  • Pretzel bites are best eaten the same day they are baked.
  • When you get more proficient at the techniques in this recipe, you can use it to make pretzel sticks and traditionally shaped soft pretzels, too. To make a long piece that is easily twisted into the iconic pretzel shape, hold the ends of the rope in each hand and swing it like a jump rope.