6 frozen dinner rolls

2/3 cup baking soda

10 cups water

Olive oil (for brushing)

1 egg yolk, beaten with 1 tablespoon water

Coarse sea salt

1 tablespoon unsalted butter

1 tablespoon flour

1/2 cup milk, warmed

2 ounces sharp white cheddar, hand-shredded

2 ounces cheddar cheese, hand-shredded

1 1/4 ounce package sauerkraut, drained and finely chopped (about 1/4 cup)

Caraway seeds (optional, for serving)

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Preheat oven to 400°F and line a baking sheet with parchment paper. Lightly brush with olive oil.
Allow frozen dinner rolls to thaw until soft, then cut each roll into four equal pieces. Roll each into a small ball.
Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda.
Drop pretzel dough balls into the boiling water for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
Brush pretzel bites with the egg wash and sprinkle with coarse sea salt.
Bake for 12–15 minutes until golden brown.
Meanwhile, make the cheese sauce by melting butter in a small saucepan over medium heat. Whisk in flour to form a roux, cooking for 1 minute.
Slowly whisk in warmed milk until smooth and thickened.
Stir in both types of cheddar cheese until melted and creamy.
Add the finely chopped sauerkraut and mix well.
Serve warm pretzel bites with the cheese sauce, sprinkled with caraway seeds if desired.

Add a pinch of paprika or cayenne to the cheese sauce for spice.

Try caramelized onions instead of sauerkraut for a sweeter dip.

Experiment with cheeses like Gruyère or fontina.

Top pretzel bites with everything bagel seasoning instead of sea salt.

Store leftovers in an airtight container; reheat pretzels in the oven and cheese sauce with a splash of milk.