Soft Pretzel Bites
These Easy Soft Pretzel Bites are made easy (and delicious) by using Rhodes Rolls frozen dough. For best results, thaw the rolls according to the “regular method” on the Rhodes package, and follow my step-by-step photos and instructions in this post.
You’ll love this bite-sized version of semi-homemade soft pretzels!
This post has been sponsored by Rhodes Bread, but all opinions are 100% my own. This post may contain affiliate links.
These Easy Soft Pretzel Bites Are:
- Made with Rhodes Rolls Bake n Serve frozen dough
- A little crispy on the outside
- Soft and steamy on the inside
- Topped with flavorful sea salt
- Dipped in butterscotch ganache
✔ Have you ever made my 100% homemade soft pretzels? While it’s a very approachable recipe (do-able even for a novice in the kitchen), I’ll never say no to a quicker and simpler way to make any recipe. Especially when it still turns out tasting like it’s made from scratch!
✔ In my original soft pretzel recipe, we use my quick bread dough as the base recipe. For these soft pretzel bites, we’re skipping the entire mixing and rising process– which eliminates a lot of the mess and hands on time. Instead, this recipe calls for using the “regular” thawing method. Which just means we can leave the frozen dough on the countertop to thaw for a few hours before turning them into pretzel bites!
Overview: How to Make Soft Pretzel Bites
- Thaw the frozen dough at room temperature for a few hours.
- Use scissors to cut each roll into 4 pieces.
- Boil the pieces of dough in water and baking soda.
- Place them on a prepared baking sheet.
- Brush with egg wash and salt.
- Bake until golden brown and delicious.
- Dunk each pretzel bite in my butterscotch ganache (recipe below).
What gives soft pretzels their flavor?
Believe it or not, the only difference between making regular dinner rolls and soft pretzel bites comes down to one simple step: a quick, 30-second boil in baking soda water.
The Butterscotch Ganache
These soft pretzels bites are delicious served with nacho cheese or a coarse brown mustard. But my very favorite way to eat warm, soft pretzels? Without a doubt– dunked in butterscotch ganache.
Have you ever eaten a Scotcheroo? Or one of these haystack cookies? If you have, then you know the magic of butterscotch and peanut butter coming together to make the most amazing flavor ever. It’s almost like caramel, but it has a more robust flavor. It’s completely addicting, and (best of all) it’s so easy to make.
Ingredients & Supplies
Le Creuset Silicone Pastry Brush
Rhodes Yeast Dinner Rolls
Silicone Pastry Mat
Flaked Sea Salt
Tramontina Dutch Oven
- 9 Rhodes Bake-N-Serv® Dinner Rolls, thawed
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk
- 2 cups butterscotch chips
- 3/4 cup heavy whipping cream
- 1/4 cup creamy peanut butter
- Prepare a large baking sheet by lining it with a silicone baking mat. Preheat the oven to 450ºF.
- Cut each thawed roll into 4 pieces.
- Boil 10 cups of water mixed with 2./3 cup baking soda. Once it comes to a rolling boil, add the dough pieces.
- Allow the dough to boil for about 30 seconds.
- Remove the dough using a slotted spoon and transfer to the prepared baking sheet.
- Whisk the egg yolk with 3 tablespoons of water. Brush the egg yolk wash over each of the pieces of dough. Sprinkle coarse or flaked sea salt over top.
- Bake for 13-14 minutes, or until golden brown.
- Heat the cream over the stove or in the microwave.
- Add the peanut butter and the butterscotch ganache to the warm cream. Allow to sit and melt for a few minutes.
- Stir until smooth. If needed, heat in the microwave for an additional 30 seconds to finish melting the chips.
Serving Size: 1
Amount Per Serving:
Calories: 82Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 1150mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g