*This post is brought to you by Rhodes Bake-N-Serv. All thoughts and opinions are my own.
Woohoo! School is back in session and everyone is back into a scheduled routine. Life is wonderful! My little guy just started Kindergarten and it’s already been a lot of fun to see him getting his brain back to activity over the summer brain drain! He loves to learn and share what he’s learned in school.
Today’s post is a great one for after school snacks or even for football food. Pretzel bites are so versatile. You can make them savory, like these cheesy Garlic Parmesan ones…
Or sweet like these Cinnamon Sugar ones, which basically taste like pretzel churros. Holy delicious!
I had a really hard time deciding which flavor I liked better, but it doesn’t matter because with this recipe, you can make both!
Or brush them in butter and salt them like a regular pretzel. But seriously, the sky is the limit with the flavors here. You can create anything! Which flavor do you think you’ll like better? Garlic Parmesan or Cinnamon Sugar?
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
Garlic Parmesan and Cinnamon Sugar Pretzel Bites
- 12 Rhodes Rolls, thawed and slightly risen
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 cup grated parmesan
- 1 teaspoon garlic salt.
- Take some scissors and cut each roll into fourths.
- Next, boil a pot of water. Boil about half the dough pieces at a time, whatever you are comfortable with and have space for, but won't keep the water from boiling and the dough from moving around. Boil for 45 seconds, stirring and flipping pieces constantly, until puffy and boiled on all sides.
- Remove with a slotted spoon and place on the silicone lined baking sheet, or a paper towel; if using a paper towel, make sure you transfer dough to a lightly greased baking sheet. Repeat with remaining pieces of dough until everything has been boiled. It's okay if the pieces shrivel up a bit, they will puff back up in the oven.
- Bake at 375 degrees Fahrenheit for 21 to 25 minutes or until golden brown.
- Melt ¼ cup of unsalted butter, and brush all of the pretzel bites thoroughly.
- Combine cinnamon and sugar in one bowl, and parmesan and garlic salt in another bowl. Coat several pretzel bites at a time until covered on all sides. Transfer seasoned dough to a serving dish, and repeat with all of the pretzel bites.
- Store in a zip-top bag, airtight container, or cover the serving dish with plastic wrap for up to 3 or 4 days.
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
I have some fun news and a giveaway for you all today!
Rhodes has started a new website just for kids baking! http://www.rhodeskidsbaking.com/ It has simple and FUN recipes your little helpers can make to learn how to create in the kitchen!
I have a strong belief that getting kids in the kitchen while they are young will help them be more likely to prepare home-cooked meals for themselves when they hit adulthood.
Teaching children how to cook has the potential to help them choose homemade over fast food as adults which, in turn, can decrease their chances for bad health or obesity.
Anyway, you have to see some of these cute, creative recipes! There’s also free coloring pages, tips and tricks, and fun baking videos! So much fun! Okay you can get the recipe now, or scroll down for the giveaway.
Ready for the giveaway! Rhodes is giving one of you lucky readers this Kids Baking Prize Pack:
- 1 child size apron in blue, red, or yellow
- 1 large cutting board (also available in several colors)
- 1 Rhodes Kids’ Ideas Cook Book
- 1 pastry brush
- 1 pizza cutter
Just fill out the rafflecopter below to enter to win. Giveaway is available to all U.S. Residents 18 and older. Giveaway ends Wednesday September 10th at midnight MST. The winner will be chosen and emailed on the 11th. Thanks, and good luck!