If you’re anything like me, sometimes you just need something quick, easy, and delicious. These homemade soft pretzels are perfect for any time of day!
Whether you’re new to baking or just want a quick snack, this pretzel recipe is one you’ll want to keep around. And with endless topping options like everything bagel seasoning, you can totally make them your own.
Best of all? They’re ready in under 30 minutes, so you can have fresh pretzels on the table before you know it.
I love serving these pretzels warm with a side of melted cheese or honey mustard for dipping. They’re also amazing with a creamy ranch dip or paired with a hot bowl of soup for a cozy meal. And when I’m feeling adventurous, I’ll even slice them in half and use them as buns for mini sandwiches—perfect for lunch or a fun appetizer!
Ingredients and Substitutions
- Self-Rising Flour: The key ingredient for this recipe, as it contains baking powder and salt, giving the pretzels a fluffy texture. If you don’t have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt per cup of all-purpose flour.
- Greek Yogurt: Use plain, unsweetened Greek yogurt. It should be thick and creamy to ensure the right dough texture.
- Egg: This gives the pretzels a beautiful golden-brown color and helps the toppings stick.
Variations
- Cheese Pretzels: Add shredded cheese to the dough or sprinkle some on top before baking.
- Cinnamon Sugar Pretzels: Brush the pretzels with melted butter and coat them with a cinnamon-sugar mixture for a sweet version.
- Garlic Parmesan Pretzels: Brush with melted butter, sprinkle with garlic powder, and top with grated Parmesan cheese.
- Spicy Pretzels: Mix in some cayenne pepper or red pepper flakes for a kick, or sprinkle chili powder on top before baking.
Serving Ideas
- Soup: Pair them with a warm bowl of broccoli cheddar soup or ham and potato soup for a comforting meal.
- Dips: Serve with melted cheese, mustard, ranch, or hummus for a delicious snack.
- Sandwich: Use the pretzels as the base for sandwiches. Add ham, cheese, or turkey between two pretzels for a fun twist on a traditional sandwich.
- Breakfast Idea: Top a pretzel with scrambled eggs, cheese, and a slice of bacon for a hearty breakfast.
Storing Ideas
- Room Temperature: Store your pretzels in an airtight container at room temperature for up to 3 days.
- Fridge: Store in a ziplock bag or airtight container for up to 5 days. Reheat before serving.
- Freezing: Wrap each pretzel individually and store them in the freezer for up to three months. Thaw overnight and toast as needed.
More Easy Baking Recipes
Soft & Chewy 2-Ingredient Pretzels
Ingredients
- 2 cups self-rising flour plus more for kneading
- 1 1/2 cups Greek yogurt
Toppings
- 1 egg beaten
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the self-rising flour and Greek yogurt.
- Mix the ingredients until a dough forms. The dough should be slightly sticky but manageable.
- Lightly flour a clean surface and transfer the dough onto it.
- Knead the dough for about 2-3 minutes until it becomes smooth and elastic. Add a bit more flour if the dough is too sticky.
- Divide the dough into 6 equal portions.
- Roll each portion into a long rope, about 18-20 inches long.
- To shape the pretzels, form each rope into a "U" shape, then twist the ends together twice and press them down onto the bottom of the "U" to form the classic pretzel shape.
- Place the pretzels onto the prepared baking sheet, spacing them evenly.
- Brush each pretzel with the beaten egg to give them a golden-brown finish.
- Bake the pretzels in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
- Once baked, remove the pretzels from the oven and let them cool on a wire rack for a few minutes.
- Serve warm, and enjoy your delicious homemade pretzels!
Notes
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
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