Ingredients
Dough
- 1 ½ cups self-rising flour
- 1 cup plain, nonfat Greek yogurt
Baking Soda Bath
- ½ cup boiling water
- 1 tbsp baking soda
Finishing
- ½ cup butter, melted
- 1 tbsp pretzel salt
Instructions
- Preheat and prepare dough: Preheat the oven to 425˚F. In the bowl of a stand mixer fitted with a dough hook, combine the self-rising flour and plain nonfat Greek yogurt.
- Mix and knead dough: Mix on low speed until the ingredients are combined, then knead on medium speed for about 3 minutes until a smooth ball forms. If the dough feels too sticky, gradually add more self-rising flour until manageable.
- Shape dough: Turn the dough out onto a floured surface and sprinkle the top with flour. Knead lightly a couple of times, then form the dough into a ball. Cut the ball into four equal wedges.
- Roll and cut: Roll each dough wedge into a long rope, then cut each rope into approximately 12 small segments to form the pretzel bites.
- Prepare baking soda bath: Dissolve 1 tablespoon of baking soda in ½ cup boiling water to create the baking soda bath.
- Dip pretzel bites: Dip each dough segment briefly into the baking soda bath, then place them on a baking sheet lined with parchment paper.
- Bake: Bake the pretzel bites at 425˚F for 7 to 10 minutes, or until they turn golden brown.
- Finish: Once baked, brush the pretzel bites with melted butter and sprinkle them evenly with pretzel salt. Serve warm.
Notes
- Use self-rising flour or make your own by combining all-purpose flour with baking powder and salt if unavailable.
- Make sure to briefly dip the dough pieces in the baking soda water to achieve the classic pretzel crust and flavor.
- Add more flour if the dough is sticky, but avoid adding too much to keep the bites tender.
- Brush with melted butter immediately after baking for a rich flavor and to help the salt stick.
- Serve warm for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
