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.
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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 425ËšF 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.
Love Two Ingredient Dough? Try These Recipes Next
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Two Ingredient Pizza Dough Recipe: This Two Ingredient Pizza Dough Recipe is the easiest way to make homemade pizza dough. There’s no yeast and no waiting for the dough to rise! Just mix together these two ingredients and roll out the crust.
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Two Ingredient Dough Pretzel Bites
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!
Ingredients
- 1 cup self-rising flour
- 2 tbsp self-rising flour
- 1 cup plain, fat-free Greek yogurt
- 1/2 cup boiling water
- 1 tbsp baking soda
- 1/2 cup butter, melted
- 1 tbsp pretzel salt
Instructions
- Put the self-rising flour (1 cup plus 2 tablespoons) 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.
Notes
Also try these recipes using Two Ingredient Dough:
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Calphalon Self-Sharpening 15-Piece Knife Block Set, Black/Silver - KitchenAid KSM150PSCV Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Caviar
- Silpat Roul'Pat Non-Stick Silicone Mat Non-Slip Grip, 16.5-Inch by 24.5-Inch
- Trader Rick's Coarse Pretzel Salt, 2 lbs
- Gold Medal, Unbleached Self Rising Flour, 5 lb
- Kirkland Signature Non Stick Parchment Paper (Twin Pack)
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 230Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 42mgSodium: 2085mgCarbohydrates: 18gProtein: 6g
Kari says
I am a FACS (Home Ec) teacher and received this recipe from a co-worker. I tried it at home first and loved them and today tested them on my middle school students. They were a HUGE hit!!! They will become a new favorite I am sure.
Do you think they can be made with gluten free flour?
Tonia says
Hi Kari,
Thank you for taking the time to stop by to share that! It makes me so happy to hear that the kids made them and loved them. My goal is to share recipes that are easy for everyone to make.
As far as the gluten-free flour goes, I’ve never tried it personally but here a comment left by Mary Kirkman, who used a gluten-free flour called “Cup4Cup” on another one of my two ingredient dough recipes:
“I made the recipe for breadsticks tonight using Cup4Cup flour, salt and baking powder. They were amazing!! This made the fluffiest bread product we’ve ever tried.”
Warmly,
~Tonia
Christy says
Loved it, followed the recipe to a T and had no issues! They do taste like pretzels, Which i did not expect. So easy to make. I actually put 1/2 of my batch in the air fryer and preferred it cook that way . Thank you for the recipe, it will be a household favorite
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!
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!
Renee Rudin says
I followed the recipe to a tee. Wish I had read the reviews first. The dough was a wet blob. I scarcely added flour. They tasted like a bad biscuit. I will try again since I made a special trip to the store to get low fat yogurt, and only could buy the large size yogurt. Did anyone have trouble with them sticking to the parchment? This was an easy recipe but the results were very disappointing.
Tonia says
Hello Renee,
I’m sorry to hear that you had trouble with the recipe! I would love to figure out why this is happening since I’ve made this recipe countless times. In fact, I just made the two-ingredient dough again on Monday to make full-size pretzels and did not have this issue. My dough came together and I only added a sprinkle of flour on both sides when I turned it out on my silicone mat. I’m not sure what is going on but want to help.
Could it be the difference in ingredients or mixers? On Monday, I used Gold Medal Self-Rising Flour and Fage Total 0% milkfat Plain Greek Yogurt. The Greek yogurt is so thick that it reminds me of ricotta. I’ve made the two-ingredient dough using my KitchenAid stand mixer and my Bosch stand mixer.
Is it our location/weather? I live in Minnesota at an elevation of about 730 feet. We typically have drier air here and since it is winter right now, it is very cold.
What brands of self-rising flour and Greek yogurt did you use?
Did you mix and then knead it for 3 minutes using a stand mixer or by hand?
Warmly,
Tonia
Marsha says
You said you got low-fat yogurt. That might have been the problem. The recipe calls for Plain no-fat Greek yogurt. The consistency is definitely different.
M says
You are so sweet to include common questions in your post too. Yummy thing for our New Years 2020 celebration. Thank you for sharing!
Kitty Powell says
5 star
Perfectly easy to make with children
We made Half with salt and the others cinnamon sugar yummy
Lynn Hollins says
My dough was also wet like a thick cake. I had to keep adding flour. Followed the rest of recipe as written. They did end up coming out not bad. My daughter said they were really good. It really is an easy recipe, just wish my dough wasn’t so wonky! I’m going to try it again with adjustments.
Melissa says
Love this recipe! Am I able to freeze these?
Tonia says
Thank you! Yes, you can freeze them! ~Tonia
Maggie says
Super delicious, but I would like to point out that there are in fact seven ingredients… 😉
Tonia says
Hi Maggie,
There sure are! They are “two-ingredient dough” pretzel bites and the recipe is NOT titled “two-ingredient pretzel bites”. I needed to let people know that they are made from “two-ingredient dough” since there are those specifically looking for recipes using that dough (especially those counting smart points) so it had to be included. I’m glad you enjoyed them!
Warmly,
~Tonia
Silpa says
Pizza bites looking yum. And mainly easy to prepare. Best for my kids snack. Thank you for the recipe.
Aimee says
I had to add way more flour then what the recipe called for. The recipe literally made a sticky wet goop. In order to kneed it I added at least a cup more of flour. Also a half of a cup of boiling water is not near enough to dip the pretzels in. I had to add several cups of boiling water to get five of them even covered. With that, I added way more baking soda.
Cheryl says
I had the very same problems with the dough and made the same adjustments as you did!!
Megs says
I followed the recipe with no substitutions and they are perfect! My husband requests them all the time and they are so easy that I’m happy to oblige. Thank you!!