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These homemade pretzels without yeast are crisp, golden brown, and crusted with coarse sea salt. They’re the perfect snack, made with just 4 ingredients and SO easy.
These no-yeast soft pretzels are undeniably good and come together in less than 20 minutes, including prep time. Plus, there’s no kneading, boiling, frying, or fancy kitchen equipment required.
A few years ago, I came up with the perfect 2-ingredient dough, and since then, I’ve been using it on everything from bagels to pizza dough, naan bread, and now soft pretzels.
Table of Contents
Recipe highlights
- Foolproof. As far as pretzel recipes go, this one is about as simple as it gets. Simply make the dough, roll it out, shape the pretzels, and then let them bake in the oven.
- They taste like Auntie Anne’s. I’ll admit, the soft pretzels at Auntie Anne’s used to be my favorite pretzels ever. That is until I started making this WAY healthier version.
- Easy to customize. Keep them plain, make them fancy with fun toppings, or serve them with a dipping sauce. The options are limitless.
What we love about this recipe is just how healthy they are! The 2-ingredient dough alone is high-protein, low-carb. Plus, I only add enough butter to make them flavorful, which is much less than my dear Auntie Anne’s.
Ingredients needed
Just 4 simple ingredients are all that’s needed to make these pretzels. Here’s exactly what you’ll need:
- Self-rising flour. Make sure to get “self-rising” flour and not regular all-purpose flour, as self-rising flour already has baking powder and a bit of salt added. To make gluten-free pretzels, use a gluten-free self-rising flour.
- Greek yogurt. You can use low-fat, nonfat, or full-fat Greek yogurt, as they all work the same. In fact, I prefer using nonfat since it’s easier to work with.
- Butter, milk, oil, egg, or water. To brush the tops of the pretzels. I recommend butter or an egg wash since they will give the pretzels a gorgeous golden brown color.
- Coarse salt. To top the pretzels with and to give them the perfect crunch.
Find the printable recipe with measurements below.
How to make pretzels without yeast
Step 1- Prep work. Preheat the oven to 350F/180C and line a baking tray or baking sheet with parchment paper.
Step 2- Make the dough. In a large mixing bowl, combine the self-rising flour with Greek yogurt. Form the dough into a ball.
Step 3- Shape. Lightly flour a kitchen surface. Add a tablespoon of flour to the dough ball. Transfer the dough ball onto the lightly floured surface and press the ball down. Divide it into 8 pieces and roll each piece of dough into a long, thin, sausage-like shape. Fold the corners over to form a pretzel shape and place them on the prepared tray. Repeat with the remaining dough balls.
Step 4- Add salt and bake. Brush the tops of each pretzel with butter (or milk, oil, or water) and sprinkle the coarse sea salt on top. Bake for 20-22 minutes or until golden brown. Allow the pretzels to cool on the pan completely.
Recipe tips and variations
- Use a standing mixer. This is definitely optional, but I do find it’s easier to mix the dough using the dough hook attachment of my stand mixer. Just remember to stop the mixer when the dough forms into one giant ball and pulls away from the sides of the bowl.
- Add more flour. When I tested this recipe, the different brands of yogurt yielded different dough consistencies. So, if your dough appears too sticky, add a little extra flour.
- Re-flour your surfaces. Trust me, the more flour you add to your dough and kitchen counter, the easier it will be to roll it out.
- Avoid overbaking. These pretzels burn quickly, so make sure to pull them out as soon as they’re golden brown and slightly firm on the outside.
- Make soft pretzel bites. When I don’t feel like shaping each pretzel, I’ll roll the dough into skinny logs and slice them into 1-inch pieces.
Flavor variations
- Add cheese. To make cheddar cheese pretzels, add ½ cup of shredded cheese to the dough before you roll it out.
- Craving cinnamon pretzels? Make my cinnamon sugar soft pretzel recipe! And FYI, they make really good cinnamon sugar pretzel bites, too!
- Serve them with sauce. These pretzels are addictive enough on their own, but when I really want to impress, I’ll serve them with honey mustard, hot honey, Nutella, or even smoked salmon dip.
- Brush them with garlic butter. Add 3 tablespoons of fresh minced garlic to the melted butter and brush this on the pretzels before adding the salt.
Storage instructions
To store: Leftover pretzels can be stored in an airtight container at room temperature for up to 1 week. Store them in the fridge for up to 2 weeks.
To freeze: Freeze leftover pretzels in a freezer-safe container for up to 3 months, then let them thaw overnight in the fridge before enjoying.
Reheating: Technically optional, though I recommend it for the best texture. Reheat them in a toaster oven for 10-12 minutes or wrap them in a damp paper towel and microwave in 15-second intervals until warm.
Frequently asked questions
Yes! To make vegan soft pretzels, use coconut Greek yogurt and plant-based butter to brush the pretzels.
If you don’t want to add yeast to pretzels, then you’ll need to add baking powder. This will help the pretzels rise and become fluffy.
More savory snack recipes to try
- Zucchini fries– The perfect healthy snack, made in your oven or air fryer.
- Roasted chickpeas– Instantly satisfy your savory snack tooth!
- Peanut butter crackers– My family’s favorite cracker recipe.
- Veggie chips– Trust me, after you make these, you’ll never buy them from the grocery store again!
- Protein trail mix– Keeps you full all day long and endlessly customizable.
Homemade Pretzels Without Yeast
Ingredients
- 1 3/4 cup self-rising flour gluten-free, if needed
- 1 cup Greek yogurt See post for all options
- 1 tablespoon butter of choice * See notes
- 1/4 teaspoon coarse sea salt
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
- In a large mixing bowl, combine your self-rising flour with Greek yogurt and mix until fully combined. Form the dough into a ball.
- Lightly flour a wooden or kitchen surface. Add a tablespoon of flour onto the ball of dough. Transfer the ball of dough onto the floured surface. Press the ball down and divide into 8 pieces. Roll each piece of dough into a long, thin, sausage shape. Fold the corners over to form a pretzel shape. Place on the lined tray. Repeat the process, flouring the surface in between each one.
- Brush the tops of each pretzel with either butter, milk, oil, or water. Sprinkle with coarse salt and bake for 20-22 minutes, or until golden. Allow pretzels to cool on the pan completely.
Prezels: fold to shape of shamrock and add green food coloring to coarse salt to top pretzels!! Happy St. Patrick’s day!!Love your recipes!! And you!! Now, don’t be calling your lawyer as that is a grandma love!!😘❤😍💋🙏🙏🙏
Thanks so much. Very nice healthy recipe. Sometimes Before I bake them I put 5 or 6 slices of jalapeños from the jar on them, then sprinkle with some shredded cheese to hold them in place then bake them. Very yummy.
pretty good. the bagels were pretty salty, so i might skip out on the salt for the self-rising flour next time. (i used plain greek yogurt full fat) it had a nice golden brown exterior, the interior was nice, but too fluffy, like regular bread. i may do a baking soda + water bath next time to ensure chewiness. overall: great recipe!
I made these and the only thing I substituted was the yogurt and used a dairy free greek yogurt. Would that have changed the pretzel texture? Mine did not brown.
Not at all 🙂 You can brush it with some melted butter or milk 🙂
What is the meaning of self rising flour
You can google it, it’s a kind of flour 🙂
Can I use sour cream instead of Greek Yogurt?
You sure can 🙂
You’re my fave 🙂 Just love your recipes!
So welcome!
I don’t have self rising flour, so I need to make my own. The recipe posted for self rising flour calls for 2 cups of all purpose flour, but the soft pretzel recipe only calls for 1 3/4 cup flour. Can I use all 2 cups of the self rising flour (plus baking powder and salt) I make myself for this recipe or do I need to draw it down to 1 3/4 cup?
It is easier to share a full value number (like 1 or 2). Use the 1 3/4 cups and save the rest for another recipe
I do not have Greek yogurt. Is it OK to sub with regular non fat yogurt?
I don’t recommend it, the dough will be too sticky.