Super Easy Soft Pretzel Bites Recipe

I couldn’t believe my Soft Pretzel Recipe uses only two pantry ingredients, so I had to share the simple trick behind it.

Super Easy Soft Pretzel Bites

I can’t believe how silly simple these are. I used self rising flour and plain Greek yogurt and ended up with little puffy bites that look way fancier than they are.

I kept telling myself there had to be a catch, so I messed around with timing and shapes just for fun, and it still worked every time. This is one of those Pretzel Bites Recipes that fools people into thinking you spent hours, but really you didn’t.

If you like things you can shamelessly serve at parties and act like a genius, try these.

Ingredients

• Self-rising flour: light, gives structure and chew, mostly carbs and some iron, not much fiber.
• Plain Greek yogurt: tangy, adds protein and moisture, helps rise and tenderize dough.
• Water: hydrates dough, no calories, controls texture and stickiness, just plain simple.
• Baking soda: raises puffy bites quickly, gives faint alkalinity and classic pretzel flavor.
• Unsalted butter: optional, adds rich fat, a soft crumb and shiny finish when brushed.
• Coarse sea salt: crunchy, salty finish that balances richness, mostly sodium so use sparingly.

Ingredient Quantities

• 2 cups self rising flour (about 240 g) yes really
• 1 cup plain Greek yogurt (about 245 g) full fat works best
• 2 cups water
• 2 tablespoons baking soda
• 2 tablespoons unsalted butter melted optional
• 1 teaspoon coarse sea salt or pretzel salt

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease it so the bites wont stick.

2. In a bowl stir together 2 cups self rising flour and 1 cup plain Greek yogurt until it forms a shaggy dough. It will be a bit sticky, thats normal.

3. Turn dough onto a lightly floured surface and knead 6 to 8 times until smooth. If it feels too sticky add a tablespoon of flour at a time, if too dry add a teaspoon of yogurt or water.

4. Divide dough into 2 pieces and roll each into a rope about 1 inch thick, then cut into bite sized pieces. You can roll each little piece between your palms to make round bites or leave them as cut pieces, whatever you like.

5. In a small saucepan bring 2 cups water and 2 tablespoons baking soda to a simmer, careful it can bubble up. You only need it gently boiling.

6. Working in batches, drop the pretzel bites into the simmering baking soda water for about 20 to 30 seconds, flip once, then remove with a slotted spoon onto the prepared sheet. This gives them that pretzel crust and flavor.

7. Brush each bite with some of the 2 tablespoons melted unsalted butter if using, then sprinkle with about 1 teaspoon coarse sea salt or pretzel salt. Be generous if you like salty pretzels.

8. Bake for 12 to 15 minutes, until golden brown on top. Keep an eye on them, ovens vary.

9. Right out of the oven brush with any remaining melted butter for extra softness and shine.

10. Let cool a couple minutes then serve warm with mustard or cheese dip. Tip: use full fat Greek yogurt for best chew, and dont overwork the dough or they’ll get tough.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet plus parchment paper or a little oil to grease it
3. Large mixing bowl
4. Measuring cups and spoons (2 cup, 1 cup, tbsp, tsp)
5. Wooden spoon or rubber spatula for stirring
6. Clean, lightly floured work surface and a bench scraper or knife to cut the ropes
7. Small saucepan for the baking soda simmer bath
8. Slotted spoon or spider to lift bites out of the water
9. Pastry brush for melted butter and a cooling rack or plate to rest the bites

FAQ

Super Easy Soft Pretzel Bites Recipe Substitutions and Variations

• 2 cups self rising flour (about 240 g): Use 2 cups all purpose flour + 3 teaspoons baking powder + 1/2 teaspoon salt, so it acts just like self rising flour (yeah, really, thats all it is).
• 1 cup plain Greek yogurt (about 245 g): Swap 1:1 with sour cream or with plain regular yogurt (if using regular, drain a bit for thicker texture).
• 2 tablespoons unsalted butter melted (optional): Replace with 2 tablespoons olive oil, melted coconut oil, or melted ghee, or just skip the fat if you want lighter bites.
• 1 teaspoon coarse sea salt or pretzel salt: Use kosher salt at the same volume, or if using fine table salt cut the amount to about 1/2 teaspoon because its finer and saltier.

Pro Tips

– Let the yogurt come to room temp for 15–20 minutes before you mix it, it blends way easier and you wont overwork the dough trying to force it. If the dough starts getting sticky add flour a tablespoon at a time, dont dump a lot or they get dense.

– For even bites use a small cookie scoop or weigh the ropes so all pieces are the same size, theyll bake at the same rate and you wont have some burnt and some doughy. If you want perfectly round bites roll each piece between your palms, it helps them brown nicer.

– When you do the baking soda bath keep the heat low so it just simmers, and work in small batches so the water doesnt foam over. Use a wide, shallow pan and a slotted spoon so you can flip and drain quickly, that helps form the pretzel crust without soggy bottoms.

– For deeper color and flavor try brushing with a light egg wash before baking or toss the finished bites in melted butter mixed with garlic and herbs. If you want a sweet version skip the salt and instead toss hot bites in cinnamon sugar.

– Make ahead: freeze the cut bites on a sheet until solid and store in a bag, then boil and bake from frozen adding an extra 30 to 60 seconds in the water. Or bake ahead and reheat in a 350°F oven for 5 to 7 minutes to refresh them, way better than microwaving.