Proziaki (singular: proziak), also known as sodziaki and dialectally prozioki or prołzioki, are a Polish type of soda bread, originating in the foothills and mountainous areas of the Carpathians in south-eastern Poland.

[1] Their preparation involves making small flour-based rolls with added sodium bicarbonate (known as proza in the regional dialect) and soured milk or kefir.

Proziaki are traditionally produced by the use of wheat flour or wheat-rye flour, soured milk, salt, and a maximum of one tablespoon of sodium bicarbonate; they were traditionally baked on clay, cast iron, or tiled stovetops (nalepa) heated by firewood.

Presently, most proziaki are baked in an oven pan with a small amount of fat or lard (smalec).

In numerous Subcarpathian villages, proziaki are diversified by adding buttermilk, cottage cheese, or more butter.