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.
Once the rolls are ready, preheat your oven to 425°. Line a baking sheet with parchment paper and set it aside.
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.
In a large pot, bring water to a boil and add the sugar and baking soda; stir until fully dissolved.
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.
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.
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.
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!
Servings 14