These pretzel bites use only self-rising flour and Greek yogurt—no yeast, no rising time, no boiling required.
2-Ingredient Mini Pretzel Bites
Dive into the world of snacking bliss with these irresistible mini pretzel bites, crafted from just two simple ingredients! With a delightful golden crust and a chewy center, these bites are perfect for dipping or enjoying on their own. Get ready to satisfy your cravings in no time with this easy, fun recipe!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 8 cups water (1.92 L)
🥛Dairy & Eggs(2)
- 1 egg + 1 tbsp water, whisked
- 1 cup plain Greek yogurt (240 ml)
🫙Pantry Staples(2)
- ½ cup baking soda (120 ml)
- 1 cup self rising flour (125 g)
🧂Spices & Seasonings(1)
- Coarse sea salt
👨🍳 Instructions
- 1
Preheat your oven to 425F and line a baking sheet with parchment paper.
- 2
In a small bowl, add the Greek yogurt and self rising flour. Mix with a fork until it begins to come together. The dough should be pretty sticky.
- 3
Lightly flour your work surface and knead the dough for 2-3 minutes until a smooth and soft dough is achieved.
- 4
Divide the dough into 15-20 equal pieces, and shape into balls.
- 5
Bring the 8 cups of water to a rolling boil. Once a boil is achieved, SLOWLY add in the baking soda a small amount at a time. It will fizz up. Boil the dough balls for 30 seconds working in small batches until all dough balls have been boiled.
- 6
Lay each boiled dough ball onto the lined baking sheet. Brush each ball with the egg wash and sprinkle each with sea salt.
- 7
Bake for 15-20 minutes or until they are golden brown.
- 8
Serve as is or with cheese sauce, enjoy!
💡 Pro Tips
- ✓Add baking soda to boiling water slowly (1 tablespoon at a time) because the alkaline reaction creates violent foaming that can cause dangerous overflow - the high pH (11-12) also creates the pretzel's signature mahogany crust through Maillard reactions.techniquepH 11-12
- ✓Boil pretzel dough for exactly 30 seconds because this gelatinizes the surface starches to create the chewy exterior while preventing the interior from becoming gummy - longer boiling penetrates too deeply.timing30 seconds
- ✓Use Greek yogurt at room temperature and mix just until combined because overworking the 2-ingredient dough develops too much gluten from the self-rising flour, resulting in tough pretzels instead of tender ones.technique
- ✓Brush with egg wash immediately after boiling while the surface is still moist because the alkaline residue helps the egg proteins bond and creates a glossier, more golden finish during the 425°F bake.timing425°F
- ✓Use coarse sea salt rather than table salt because the larger crystals (2-4mm) won't dissolve completely during the 15-20 minute bake, providing textural contrast and concentrated flavor bursts.ingredient2-4mm crystals
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
These pretzel bites use only self-rising flour and Greek yogurt—no yeast, no rising time, no boiling required.
2-Ingredient Mini Pretzel Bites
Dive into the world of snacking bliss with these irresistible mini pretzel bites, crafted from just two simple ingredients! With a delightful golden crust and a chewy center, these bites are perfect for dipping or enjoying on their own. Get ready to satisfy your cravings in no time with this easy, fun recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 8 cups water (1.92 L)
🥛Dairy & Eggs(2)
- 1 egg + 1 tbsp water, whisked
- 1 cup plain Greek yogurt (240 ml)
🫙Pantry Staples(2)
- ½ cup baking soda (120 ml)
- 1 cup self rising flour (125 g)
🧂Spices & Seasonings(1)
- Coarse sea salt
👨🍳 Instructions
- 1
Preheat your oven to 425F and line a baking sheet with parchment paper.
- 2
In a small bowl, add the Greek yogurt and self rising flour. Mix with a fork until it begins to come together. The dough should be pretty sticky.
- 3
Lightly flour your work surface and knead the dough for 2-3 minutes until a smooth and soft dough is achieved.
- 4
Divide the dough into 15-20 equal pieces, and shape into balls.
- 5
Bring the 8 cups of water to a rolling boil. Once a boil is achieved, SLOWLY add in the baking soda a small amount at a time. It will fizz up. Boil the dough balls for 30 seconds working in small batches until all dough balls have been boiled.
- 6
Lay each boiled dough ball onto the lined baking sheet. Brush each ball with the egg wash and sprinkle each with sea salt.
- 7
Bake for 15-20 minutes or until they are golden brown.
- 8
Serve as is or with cheese sauce, enjoy!
💡 Pro Tips
- ✓Add baking soda to boiling water slowly (1 tablespoon at a time) because the alkaline reaction creates violent foaming that can cause dangerous overflow - the high pH (11-12) also creates the pretzel's signature mahogany crust through Maillard reactions.techniquepH 11-12
- ✓Boil pretzel dough for exactly 30 seconds because this gelatinizes the surface starches to create the chewy exterior while preventing the interior from becoming gummy - longer boiling penetrates too deeply.timing30 seconds
- ✓Use Greek yogurt at room temperature and mix just until combined because overworking the 2-ingredient dough develops too much gluten from the self-rising flour, resulting in tough pretzels instead of tender ones.technique
- ✓Brush with egg wash immediately after boiling while the surface is still moist because the alkaline residue helps the egg proteins bond and creates a glossier, more golden finish during the 425°F bake.timing425°F
- ✓Use coarse sea salt rather than table salt because the larger crystals (2-4mm) won't dissolve completely during the 15-20 minute bake, providing textural contrast and concentrated flavor bursts.ingredient2-4mm crystals