Homemade Pretzels Without Yeast

These homemade pretzels are crisp, golden brown, and crusted with coarse sea salt. They’re the perfect snack, made with just 4 ingredients and NO yeast!

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings Pretzels

Calories 113kcal

Author Arman Liew

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

US Customary - Metric

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.

Notes

* Use either dairy-free butter, milk, oil or water. One of these MUST be used, or else the salt will not stick.

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.

TO REHEAT. 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.

Nutrition