Pretzel Bites

1 lb. (⅓ of a 3 lb. pkg. or 12 rolls) Rhodes Bake N Serv White Dinner Rolls, thawed but still cold
16 cups water
⅓ cup baking soda
1 egg yolk, whisked with 1 tsp. water
- kosher salt, to taste (optional)
- Kowalski’s Unsalted Butter, melted, to taste
- toppings, your choice: Kowalski's Grated Parmesan Cheese and dried parsley or cinnamon sugar
  1. Roll dough balls into a rope shape about 6" long and ¾" in diameter; cut each rope into 1" segments.
  2. Place dough segments 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.).
  3. In a large saucepan, bring water to a gentle boil; add baking soda.
  4. Slip risen dough pieces into boiling water 5-6 at a time; cook for 20-30 sec., flipping pieces halfway through.
  5. Remove dough with a slotted spoon and transfer to a cooling rack to drain (be careful not to leave foam on the dough pieces); let dry for 10 min.
  6. While dough dries, preheat oven to 425°.
  7. Brush tops of pretzel bites very lightly with egg wash (you will have extra); sprinkle with salt, if desired.
  8. Bake immediately on 2 parchment-lined baking sheets in preheated oven until golden-brown (about 9 min.); let cool slightly.
  9. Drizzle lightly with melted butter; sprinkle with desired toppings.


Tasty Tips:

  • Thaw dough balls on a baking sheet covered with plastic wrap in your refrigerator for 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.