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.
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 tablespoon self-rising flour
- 1 cup plain, fat-free Greek yogurt
- 1/2 cup boiling water
- 1 tablespoon baking soda
- 1/2 cup butter, melted
- 1 tablespoon 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
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Silpat Roul'Pat Non-Stick Silicone Mat Non-Slip Grip, 16.5-Inch by 24.5-Inch
-
Coarse Pretzel Salt
-
Gold Medal, Unbleached Self Rising Flour, 5 lb
-
Kirkland Signature Non Stick Parchment Paper (Twin Pack)
Nutrition Information:
Yield: 6 Serving Size: 8 bitesAmount Per Serving: Calories: 243Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 43mgSodium: 1148mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 6g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Spinnin Jenny says
Aren’t these more like biscuits? I love soft pretzels but don’t just want to make biscuit bites.
Tonia says
Hi Jenny,
If you want to make pretzel bites from scratch with a yeast dough, I suggest you try my Soft Pretzel Nuggets recipe: https://www.thegunnysack.com/auntie-annes-inspired-soft-pretzel/
Enjoy,
Tonia
Hayley says
Made these today with Gluten Free flour instead of normal flour. Turned out really really nice! Can slightly taste the yoghurt which i wasn’t 100% sure of but still very nice! Highly recommend!
Jill says
As I was attempting to knead the dough, I noticed how sticky it was. It stuck all over my fingers and the bowl. Why was it sticky and how can I fix that for next time?
Thanks!
Tonia says
Hi Jill,
The brand of self-rising flour as well as the brand and percentage of fat in the Greek yogurt will affect the dough. If it is too sticky, you can add more self-rising flour. And the opposite is true…if it is too dry, you can add more Greek yogurt.
Enjoy,
~Tonia
Evelyn says
Delicious. I like the use of the baking soda/hot water wash because other recipes usually use an egg wash but I’m allergic to them. After seeing the comment about tasting baking soda, I did dilute the wash by instead using 3/4 cups of boiling water and 1/2 tbsp of baking soda. The result was a crunchy coating and soft inside. 5 stars!
Nancy L Freedman says
These were unbelievable. My whole family went nuts. We like things hot so I added some chopped jalapeno and topped with turkey pepperoni like they do in the mall.
My son said they always have to be in the house.
Tonia says
Sounds like the perfect thing to top them with! And my son completely agrees with your son! ~Tonia
Renae says
I don’t have a stand mixer. Can I make this without one?
Lisa OBrien says
I just made these without a stand mixer and it was really easy! I mixed the flour and yogurt in the bowl and as soon as it was incorporated I took it out and kneaded on the mat with my hands.
Mary Jo says
Tried these today and they were super easy. They turned out well except we got a distinct taste of the baking soda. I made sure it was dissolved. Not sure what I did wrong.
Catherine says
Is it possible to freeze the dough for future use? Thank you!
Tonia says
Hi Catherine,
I’ve never tried freezing the dough for future use. Since it is such a small amount, one batch is barely enough for my family.
Warmly,
~Tonia
Johari says
I have pre made pretzels in the freezer. When you are ready to cook them I recommend a lower baking time. Like 350. And if you are doing a pretzel and not bites I suggests spreading them more because they tend to expand further. Hope this helps.
Tonia says
Hello Tine,
That’s wonderful! Yes, you can definitely make soft pretzels with the dough. Here is my tutorial: https://www.thegunnysack.com/two-ingredient-dough-soft-pretzels/
Warmly,
~Tonia
Tine Curran says
Just made these, they turned out great! Easy, quick, yummy. Did not stick at all. Will definitely make again. Do you think these could be made into thinner ropes and twisted into regular pretzel shapes?
Gummy says
Yes Of course but it will make you less pretzels 🥨
Charlene Windham says
These are spectacular! I will be making these all the time. Thanks for enlightening us with this amazing recipe!
Lea says
Hi Tonia!
This recipe looks so good and I’m super eager to try it out, though I was wondering if using almond cultured yogurt instead of a dairy based yogurt would work?
Thanks 😊
Lea
Tonia says
Hi Lea,
I’ve never tried using an almond yogurt to make this recipe. If you give it a try, come back and let us know how it turned out!
Happy Snacking!
~Tonia
Polly B says
Hi! Really wanting to try this recipe… However, I only have regular all-purpose flour and bread flour on hand. I did see your tip here, explaining how to ‘create’ self rising flour. Have you tried this and if so, how well did it work? Thanks!
Donna says
I just made these pretzel bites. Did not have low fat Greek yogurt so I used half low fat regular plain yogurt and half whole milk plain Greek yogurt. They turned out perfectly. So easy and delicious. Thanks soooo much for this recipe.
And they did not stick.
Tonia says
Hi Donna,
Thank you so much for stopping back to let us know! That is super helpful.
Best,
~Tonia
Jay says
These came out great! They taste very similar to pretzel bites at a mall food court. I used plain low-fat yogurt, not Greek, and it didn’t seem to matter. At first the dough was very sticky and I had to add quite a bit of extra flour in order to make it workable. I didn’t have parchment paper and just used a baking sheet sprayed with cooking spray, which worked fine.
Cassie says
I made this tonight, and although the first few bites I tried did stick to the paper, the remaining ones I put back into the oven to bake longer did not. I baked the others until a deeper golden brown and they didn’t stick nearly as much.
I brushed on butter and then …. some I rolled in cinnamon sugar (delicious), some I sprinkled with grated Parmesan cheese (yummy), some I seasoned with HVR seasoning + a little garlic powder added (tasted just like Auntie Anne’s) … and of course the salted ones as in the recipe were fabulous. Seems easy to make a small batch or to double. Pleasantly surprised and will make again…and again…and again. Thanks for sharing this recipe!
Tonia says
Hi Cassie,
Thanks for the tips! I love the sound of all of those topping ideas!
Warmly,
Tonia
Caitlyn says
I just made these and they are so good!! Going to make the bagels tomorrow 🙂
Tonia says
Hi Caitlyn,
Fantastic! We made my newest two ingredient dough recipe for focaccia bread twice last week. My family loves that one too!
Best,
~Tonia
Julie says
I notice the question about using sour cream wasn’t answered. How about cream cheese? Would appreciate a response if you can. 🙂
Julie
Tonia says
Hi Julie,
I’ve had readers tell me they’ve used sour cream but I do not have any experience with it. And I’ve never tried using cream cheese either. I know it’s hard during this time because we can’t be running to the store for ingredients whenever we want. Best of luck!
~Tonia
Erin says
our bites stuck to the parchment paper and we tore all the bottoms off. the flavor was delicious. we loved them!
do you know why they stuck ?
THank you!
Tonia says
Hi Erin,
Wow! That’s crazy. The whole point of using parchment paper is to avoid them sticking. Maybe the pan had too much of the baking soda/water mixture and that caused them to stick? You could try spraying the parchment with cooking spray first. Or maybe try skipping the parchment and then using a metal spatula to scrape them off the pan?
Happy Baking,
~Tonia
michelle says
I just made them today and mine stuck too! Delicious though
Barb says
Might I use sour cream rammed instead of yogurt?
Tonia says
Hi Barb,
I’ve had readers tell me they’ve used sour cream but I do not have any experience with it. Best of luck!
~Tonia
Barb says
Thank you. I’ll let you know.
Patti says
This looks amazing. My one daughter, 13 y/o, is starting to try different baking mixes. She loves pretzels, I am going to print this out for her and see what she comes up with. Thank you so much for making virtual home economics a thing!
Jen says
Might be a silly question, but … has anyone tried this recipe with almond flour?
Michelle says
I have the same question as to whether anyone has tried an alternate flour source for this recipe.
Jen says
I just made these with King Arthur’s white whole wheat flour (plus baking soda and salt as noted in the recipe above) and they came out great! Definitely a different flavor than regular pretzel bites, but if you like wheat flavored breads you’ll like these! I did wind up using a bit more flour as the dough was pretty sticky, and it didn’t ever form a ball in the mixer, I just kneaded it in at the end when I turned it out.
Also made half the batch with cinnamon sugar for my man-child husband who adores pretty much anything cinnamon. It was a great flavor with the wheat!
Debbie Brent says
Please could I ask why you dip the dough into the baking soda mixture before baking?
Tonia says
Hi Debora,
The baking soda water makes the bites taste like pretzels. It also gives them a golden, crunchy exterior. Without the baking soda water, you’ll just have breadstick nuggets.
Enjoy,
Tonia
Jess says
Why dip them in baking soda water?
Tonia says
Hi Jess,
Dipping the dough in baking soda water prior to baking is what gives them the pretzel flavor. It also helps make the exterior golden and crunchy. Without the baking soda water, the pretzel bites are like mini breadstick pieces.
Happy Baking,
Tonia
Lori says
I was super skeptical of only 2 ingredients (sorry!) but these came out amazing! Thank you so much I’ll be making these again and again! <3
Me says
I count 6 ingredients….not two…
Tonia says
Hello Jen H.,
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 bites. 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
Beverly Hall says
I just took a batch out of the oven. I think I expected them to rise a bit but they were about the same size as when I put them on the baking sheet. I didn’t have pretzel salt so I used a variety of specialty salts I had such as chipotle, Rosemary, basil and cinnamon/sugar to see how they tasted.
I think the pretzel salt would work better.
JB says
I’ll be trying the recipe soon because it looks super simple. Also, I was curious why you use the silpat silicone mat for rolling out and cutting your dough on rather than using as a baking sheet like it’s made for?
Tonia says
Hi JB,
That is a great question! I am actually using a Roul’pat which is similar to a Silpat but made for working with dough. That being said, I’ve used my Silpat for rolling out dough as well because the dough doesn’t stick to it.
Happy Baking!
~Tonia
Steve Bingham-Hawk says
I am at high altitude (8400′) and used baking soda accidentally with my self rising flour recipe. The bites puffed up/rose nicely. i then did it with the baking powder and they came out flat but chewier. The toddlers and my husband preferred the second batch. I also took the 2nd batch out and brushed with butter then put. back on high broiler for about 2 minutes. Served with rotel cheese dip. I hope the flour with baking soda was ok and wont kill us! 🙂
Maire Roberson says
Hi there!
I am also a FACS teacher and tried this recipe with my students – it was terrific.
May I share your website with my class – now that we are a Virtual School until the end of the June?
Regards,
Maire Roberson
Virginia Beach, VA
Tonia says
Hi Marie,
I’m so delighted to hear that! Yes, you may share my website with your class. I would love for everyone to learn how to cook and bake! And thank you so much for all you do. I know it is a difficult time and teachers are heroes!
Warmly,
~Tonia