Pretzel Bites
Bite-sized pretzels made from a two-ingredient yoghurt dough, dipped in bicarbonate water and baked until dark and glossy.
Bake them hot. That is most of the recipe, and the part people skip.
The dough is self-raising flour and Greek yoghurt, nothing else, so there is no yeast and no waiting. Mix it into a shaggy ball, knead for 2 minutes until it is smooth, and roll it into ropes as thick as a finger. Cut the ropes into 2 cm pieces.
The pretzel flavour comes from the bath. Drop the pieces into boiling water with bicarbonate of soda for 30 seconds, which changes the surface so it browns deeply in the oven. Do not skip the bath, or you have a bread roll. Lift them out with a slotted spoon and drain.
Brush with beaten egg, scatter with coarse salt and bake at 220°C for 8 minutes. If your oven runs hot, check at 6 minutes. They should be dark gold. Offer them warm, because a pretzel cooled for an hour loses the chew that makes it worth the bath.
What People Ask
How long does Pretzel Bites take to make?
About 33 minutes in total — 25 minutes of preparation and 8 minutes of cooking. The recipe serves 6.
What are the key tips for making Pretzel Bites?
Do not skip the bicarbonate bath. Cut the pieces to the same size. If your oven runs hot, check at 6 minutes. Serve warm with mustard or cheese sauce.
What should I serve with Pretzel Bites?
Grainy mustard; Cheese dip; Cold lager; Sliced apple.
How should Pretzel Bites be stored?
Best on the day. Keeps in a tin for 1 day and reheats in a 180°C oven for 4 minutes.
Is Pretzel Bites suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Pretzel Bites?
About 240 kcal per serving, with 11 g protein, 40 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
Pretzel Bites: Step by Step
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Heat the oven to 220°C / 430°F and line a tray. Mix the flour, yoghurt and salt into a dough and knead for 2 minutes.
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Roll the dough into ropes the thickness of a finger and cut them into 2 cm pieces.
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Bring the water and bicarbonate to the boil. Drop in the pieces in batches for 30 seconds each and lift out with a slotted spoon.
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Set on the tray, brush with egg, scatter with the coarse salt and bake for 8 minutes until dark gold.
Tips That Matter
- Do not skip the bicarbonate bath.
- Cut the pieces to the same size.
- If your oven runs hot, check at 6 minutes.
- Serve warm with mustard or cheese sauce.
Swaps and Variations
- No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.
What to Serve With It
Grainy mustard · Cheese dip · Cold lager · Sliced apple
Keeping and Reheating
Best on the day. Keeps in a tin for 1 day and reheats in a 180°C oven for 4 minutes.
Pretzel Bites Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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