Abt-solutely Delicious: Soft Pretzel Bites

We’ve got one last big celebration to enjoy before we start counting carbs and calories, before it’s time to get back to regular meal prep, the morning smoothies and quinoa and kale salads with dinner. If you’re hosting the New Year’s Eve party this year, you can’t go wrong with comforting finger foods like these deliciously soft pretzel bites. They’re surprisingly easy to make, pair well with any number of dips or fine mustards, and they’re not terribly filling—which makes it all the more easier to nosh on excessive numbers of them all night. Here’s what you’ll need:


12 frozen, unbaked dinner rolls

6 cups water

2 tablespoons baking soda

1 teaspoon sugar

1 egg, beaten

Sea salt

Stone-Ground Mustard or your favorite dip


  1. Open the bag of dinner rolls and place them two inches apart on a plate or baking dish. Cover them loosely with plastic wrap and place them somewhere warm to thaw. Allow enough time for them to completely thaw and double in size—usually at least an hour.
  2. Once the rolls are ready, preheat your oven to 425°. Line a baking sheet with parchment paper and set it aside.
  3. Cut the thawed rolls into halves or quarters, depending on how large you want your pretzel bites. We did both—halving the rolls makes for a pretty substantial pretzel bite.
  4. In a large pot, bring water to a boil and add the sugar and baking soda; stir until fully dissolved.
  5. Add a half-dozen dough pieces into the water at a time; stir them lightly and let boil for a minute or until the dough looks slightly puffy and the surface begins to bubble.
  6. Remove the dough pieces with a slotted spoon and place them on the baking sheet. Repeat the boiling process for all of the dough pieces.
  7. Once all of the dough pieces have been boiled, brush them liberally with the egg wash and then sprinkle with sea salt. Place the baking sheet in the oven and bake for 10-20 minutes, or until a rich golden brown color.
  8. Remove the pretzel bites from the oven and allow them to cool for a minute. Serve with stone-ground mustard, melted cheese sauce, spinach-artichoke dip, or whatever else you’d like. Enjoy!

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