We saw the recipe for Pretzel Bites on Just Get Off Your Butt and Bake. The Little Chefs thought the name of that blog was hilarious! They liked the idea of making two different flavors of pretzel bites at once.
Little Chef D cut the dough. The recipe calls for texas size, but we used the dinner size and still cut it in 4ths because we have small mouths and wanted them to be one bite. The pizza cutter was a great idea! It cut very well even though she had to peel each one off the pizza cutter. In the end, and after much convincing she did believe me when I said it would fall off with the next cut. Little Chef A helped pull them apart (because they still wanted to stay stuck together after the cutting) and place them on a cookie sheet. Little Chef C very meticulously placed 10 pieces in the water at a time for 45 seconds. I think it took her longer then 45 seconds to put all 10 in and take all 10 out! She turned them over halfway through the cooking time “so they can cook on all sides.”
After all were boiled then baked it was time to get messy! Little Chef A brushed each one on all sides with melted butter. Little Chefs C and D rolled them in cinnamon sugar or fresh parmesan cheese.
They all did a great job making these. It was fun to go through the same process and in the end make two very different bites. Next time I would be more careful boiling them. It was easy to tell which ones were a little hard on the outside like a crust, and which ones were all the same squishy texture. We preferred the ones with a crust…or a crust on half of it! Little Chef A said in reference to the parmesan bites, “I think next time I want to add a little more garlic salt and sea salt to make it more of a salty flavor. In reference to the cinnamon sugar bites, “It is really sweet, tender and delicious.” Little Chef C said, “the flavors really do go together. The second one I just taste cheese, maybe we can add salt to it. I like the first on better.” Little Chef D only said, “good.” As she was eating as much as her stomach would let her!
Just Get Off Your Butt and Bake
Texas size Rhodes Frozen roll dough
*as many as you like – each roll makes four bites
coarse salt, parmesan, garlic, cinnamon & sugar
Vanilla glaze (optional)
Take a thawed roll. Cut it in four equal sections. Place dough bites on greased sheets. I placed five across and five down on large baking sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil. When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly. Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.
Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese. You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar: About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.
You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze. So yummy . . . so simple!
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