Two Ingredient Dough Pretzel Bites are SUPER EASY to make with no yeast and no waiting for the dough to rise. Just mix the dough, cut nuggets, dip in baking soda water and bake!
With the kids going back to school comes the question of what do I give them for an after school snack. One of my kid’s favorite snacks is pretzel bites and this recipe for two ingredient dough pretzel bites is SUPER easy to make.
Where is the Two Ingredient Dough Pretzel Bites Recipe? In this post, I will share step-by-step instructions with photos for how to make the pretzel bites, as well as answering FAQs about the recipe. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Two Ingredient Dough Pretzel Bites
Step One:
Put self-rising flour and plain, fat-free Greek yogurt in the bowl of a stand mixer with the dough hook attachment.
Step Two:
Mix at a low speed until combined.
Then, knead at a medium speed for about 3 minutes until a ball forms.
Step Three:
Turn the dough out onto a floured surface.
Sprinkle the top with flour, knead a couple of times, and form the dough into a ball.
Cut the dough ball into four wedges.
Step Four:
Roll each piece of dough into a long rope.
Cut the ropes into small segments.
Step Five:
Dissolve baking soda in boiling water.
Dip the dough segments into the baking soda mixture.
Step Six:
Place coated pretzel bites on a parchment covered baking sheet.
Step Seven:
Bake at 425˚F for 7-10 minutes, until golden brown.
Step Eight:
Brush pretzel bites with melted butter.
Step Nine:
Sprinkle with pretzel salt.
Two Ingredient Dough Pretzel Bites Recipe FAQs
1) I can’t find self-rising flour. Can I make myself?
For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt but remember that results may vary!
2) What brand of plain, fat-free Greek yogurt do you recommend? Use whatever kind is available at your local grocery store. I’ve made two ingredient dough with Fage, Oikos, and the store brand and haven’t noticed a difference.
3) Do I have to use plain, fat-free, Greek yogurt for this recipe? No, but your results may vary. You can try using fat-free, full fat, 2% or 5% but may need to add a different amount of flour or make changes in the baking time.
4) What should I do if my dough is too sticky? Knead in a little more flour at a time until it is workable.
5) Can I make these pretzel bites without a stand mixer? Yes! Stir the self-rising flour and Greek yogurt together until combined. Turn it out onto a floured surface and knead until smooth.
6) How can I make these two ingredient dough pretzel nuggets WITHOUT a dough hook? Use the paddle attachment on your mixer to combine the self-rising flour and Greek yogurt. Turn it out onto a floured surface and knead until smooth.
7) What can I use INSTEAD of pretzel salt? You can use another coarse salt like kosher or sea salt.
8) What other seasonings/toppings would you suggest? Try everything seasoning, garlic, parmesan, ranch or cinnamon sugar.
9) How many Weight Watchers Smart Points are these two ingredient dough pretzel bites (without the butter)? I don’t have a Weight Watchers calculator but from what I’ve read online if you make 48 pretzel nuggets from the two ingredient dough (like this recipe does) they are 2 smart points for 8 pretzel nuggets.
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Two Ingredient Dough Pretzel Bites
Equipment
Ingredients
- 1 ½ cups self-rising flour
- 1 cup plain, non-fat Greek yogurt
- ½ cup boiling water
- 1 tablespoon baking soda
- ½ cup butter, melted
- 1 tablespoon pretzel salt
Instructions
- Preheat the oven to 425˚F. Put the self-rising flour and plain, fat-free Greek yogurt in the bowl of a stand mixer with the dough hook attachment.
- Mix at a low speed until combined. Then, knead at a medium speed for about 3 minutes until a ball forms. If the dough is too sticky, add more self-rising flour a little at a time.
- Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a couple of times, and form the dough into a ball. Cut the dough ball into four wedges.
- Roll each piece of dough into a long rope. Cut each rope into about 12 small segments.
- Dissolve baking soda in boiling water. Dip the dough segments into the baking soda mixture. Place on a parchment covered baking sheet.
- Bake at 425˚F for 7-10 minutes, until golden brown.
- Brush pretzel bites with melted butter and sprinkle with pretzel salt.
Video
Carol Swedlund says
I haven’t made this yet but think I will soon, sounds great. But I’m wondering about the nutrition values: are they for the entire recipe or per serving? I’m hoping 2085 mg sodium is a typo or I probably won’t be making this!
Pretzel fanatic says
So very delicious!!! Anyone who has an issue with the stickiness of the dough, just start with the cup of flour and add your yogurt in increments, that is what I’ve done and it seems to work out much better for me.
Magnolia says
These are super easy and delish! I’ve sent the recipe to 3 friends!
Karen says
These are AMAZING. So easy to make, dough isn’t sticky at all. I did some with salt and some with swerve and cinnamon. Tastes like a cinnamon donut. I was skeptic to try bc when I was low carbing it everyone raves about the magic dough made with mozzarella. I made the everything bagels and they were awful, tasted like what it was-melted cheese. Only problem is portion control with these, I can easily overdue. This would be super easy to make with the grandkids. Awesome recipe!! Btw you don’t need 1/2 c butter, I dipped mine in all the way and still had leftover butter. Saves WW points. Enjoy!
Jessica says
Would it be much different if you did an egg wash instead of the butter?
Tonia says
Hi Jessica,
The melted butter is brushed on after the pretzel bites are baked. It makes the pretzels super yummy and helps the pretzel salt stick. If you don’t’ want to use the butter, you could try sprinkling the bites with pretzel salt before baking them. Or spritz them lightly with water after baking them and then sprinkle on the salt.
Enjoy,
~Tonia
Karen says
Can you use bread flour instead of self rising flour?
Stephanie says
Do you dip them while the baking soda water is still hot? Or let the water cool down first?
Tonia says
Hi Stephanie,
It is usually still hot when I start but cools as I go and both seem to work.
~Tonia
Therese says
Great recipe. I just made them with Himalayan pink salt. I think I might try pretzel salt but nonetheless they turned out great. Thank you.
P.S. dough did not turn out like a blob. Just follow the ingredients and it’ll turn out fine. 😋
Kathy says
They are soooooo good! I made double batch and had no issues. Except, the first batch was already eaten by my family! Would make again! Can you make the dough ahead of time to bake the next day?
Heather says
Yes. And you can freeze the dough. I made a double batch and froze it in four balls that I can take out when I need it.
Marty says
I made these yesterday and followed the recipe exactly. They turned out awesome! I flash froze the leftovers. I warmed up a few today in the microwave and they were still great. I agree they are the best fresh out of the oven but they were still really good even microwaved. I will be making several batches to freeze for a quick snack when we have the munchies. Thanks for a great recipe.
S. Findlay says
How does this qualify as two ingredients?? I counted six. Flour, yogurt, water, baking soda, butter, and salt.
Tonia says
Hello Sherry,
I hope you are having a wonderful week! Thank you for taking the time to stop by. Your math is totally right, there are many ingredients in the recipe. But if you could re-read the title and blog post, you will notice that it says TWO INGREDIENT DOUGH. This recipe uses two ingredient dough to make pretzel nuggets. It does NOT say that this is a “two ingredient recipe”. That being said, if your main concern is the number of ingredients, you can make the two ingredient dough and skip the remaining ingredients to make plain, dry, unsalted “bread” bites.
Happy Baking,
Tonia
Lisa says
I haven’t tried these yet, but how well do they keep if you wanted to make them ahead of time?
Tonia says
Hi Lisa,
Like most baked bread items, they that best when they are fresh but we still enjoy the leftovers. I store any leftover pretzel bites in the fridge and warm them up in the microwave.
Enjoy!
~Tonia
Julie says
Just made these and then came out perfectly! I used King Arthur’s flour, Okinos fat free yogurt and added the salt and baking powder. For those of you having challenges— I would suggest watching the video! Thank you!
Leah says
I just finished making these and they are SO GOOD! My husband lives for pretzel bites from the mall, and I think we just found a super easy and cheap alternative.
My dough was a little wet initially, but I just sprinkled in flour until a cohesive ball formed, and the dough didn’t stick to my fingers on first touch.
I’ll be making these regularly for a long time!
Danielle says
So delicious! My boys just loved them and they were so easy. We baked at 425 for 11 minutes. They never got golden brown on the top in the oven. They were nicely browned on the bottom. As soon as they came out of the oven we brushed them with the melted butter and they immediately browned on top. We used Pink Himalayan salt on top and they were perfect!
Julie says
Just made these and then came out perfectly! I used King Arthur’s flour, Okinos fat free yogurt and added the salt and baking powder. For those of you having challenges— I would suggest watching the video! Thank you!
Amanda says
This might be a silly question, but why do you dip the pretzel bites in dissolved baking soda water?
Tonia says
Hi Amanda,
Not a silly question at all! The baking soda water is what makes the pretzel bites taste like pretzels. It also helps give them the golden exterior. Without the baking soda water, the pretzel bites would taste like breadstick bites.
Happy Baking!
~Tonia
Tutu says
HI
Can I make them with full fat yogurt?
Thanks
Tonia says
Hello Tutu,
Yes, you can use full-fat yogurt but keep in mind that you may need to adjust the amount of self-rising flour, kneading time, or baking time depending on the consistency of the dough.
Enjoy!
~Tonia
Karen says
Have you tried to make these keto friendly? Is it possible to make “self rising” flour with almond flour? What would the ratio be?
Thanks for any help!
Misty says
These were absolutely amazing! I was a little nervous when I went to take the dough out because it was very, very wet. I was tempted to add flour, but not wanting to make them dense I decided to just lightly flour the counter and scrape the dough on top. I lightly dusted my hands and the top of the dough with flour and patted it down gently. The dough was super silky. From there I was able to cut it in four pieces and roll them out with no issues. Once they came out of the oven, I dipped them in melted butter and rolled them in cinnamon sugar. They tasted exactly like the ones in the mall that I pay $6 for!