These Pretzel Bites are incredibly easy to make and work well sweet or savory. Which will you try first: Garlic Parmesan or Cinnamon Sugar?
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that help make Dessert Now Dinner Later possible.
School is back and routines are settling in—perfect timing for easy after-school snacks. My little one just started kindergarten, and watching him dive back into learning has been a joy. He’s excited to share what he’s learned each day, and quick snacks like these pretzel bites make afternoons even better.
Pretzel bites are versatile—great for snack time, parties, or game day. Make them savory with garlic and parmesan for a cheesy, salty bite…
…or try the sweet version tossed in cinnamon sugar for a treat that tastes like mini pretzel churros—crispy, warm, and irresistible.
I couldn’t decide which flavor I liked best, so I made both. You can also keep things classic by brushing them with butter and sprinkling with coarse salt. The flavor possibilities are endless—what will you choose?
These pretzel bites come together quickly and make a great batch to share. Whether you serve them at a gathering or keep them for snacks throughout the week, they’re simple to make and full of flavor.
Garlic Parmesan and Cinnamon Sugar Pretzel Bites
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Ingredients
- 12 Rhodes Rolls, thawed and slightly risen
- ¼ cup (57 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- ¼ cup (30 g) grated parmesan
- 1 teaspoon garlic salt
Instructions
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Using scissors, cut each thawed roll into four pieces.
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Bring a pot of water to a boil. Work in batches so the dough has room to move and the water stays boiling. Boil each batch about 45 seconds, stirring and turning pieces constantly, until they are puffy and have been boiled on all sides.
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Lift the pieces with a slotted spoon and place them on a silicone-lined baking sheet or a paper towel. If you use a paper towel, transfer the pieces to a lightly greased baking sheet before baking. Repeat with remaining dough; pieces that shrivel slightly will puff up again in the oven.
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Bake at 375°F (190°C) for 21–25 minutes, or until golden brown.
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Melt 1/4 cup unsalted butter and brush all pretzel bites thoroughly.
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For the sweet version, mix the granulated sugar and cinnamon in a bowl. For the savory version, combine grated parmesan and garlic salt in a separate bowl. Toss several pretzel bites at a time in the chosen coating until evenly covered, then transfer to a serving dish. Repeat until all bites are seasoned.
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Store leftovers in a zip-top bag or airtight container, or cover the serving dish, for up to 3–4 days.
Notes
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