These No Yeast Soft Pretzels use self rising flour and Greek yogurt to make chewy, golden pretzels that smell and taste just like the mall version we all love. If you love homemade bread recipes that are fast, beginner friendly, and perfect for brunch or snacking, these pretzels will quickly become a favorite.
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These Three Ingredient Soft Pretzels were created when I started playing around with my pretzel bagels. The dough is exactly the same simple mixture of self rising flour, brown sugar, and Greek yogurt, but instead of shaping them into bagels, I twisted them into classic pretzel shapes. The result is a soft, chewy homemade pretzel with that signature pretzel flavor and golden crust.
A quick baking soda dip gives them that classic pretzel flavor and deep brown crust, and the whole recipe comes together in about an hour with no yeast and no complicated steps. To take them over the top, I sprayed them with melted butter when they were hot out of the oven and they tasted exactly like my favorite mall pretzels. This one is a keeper!
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Why you'll love this recipe
- Beginner friendly - This recipe uses simple ingredients and straightforward steps that even new bakers can follow with confidence.
- Fast recipe - You can have warm homemade soft pretzels on the table in about an hour.
- No yeast dough - The Greek yogurt dough eliminates the need for yeast and long rising times.
- Mall style flavor - The baking soda wash and butter finish give these pretzels that classic mall pretzel aroma and taste.
- Versatile snack - Enjoy them salted, sweet, or with your favorite dips like mustard or cheese sauce.
Once you see how easy these two ingredient dough pretzels are to make, you may never wait in line at the mall pretzel stand again.
Ingredients & Substitutions
The photo below shows the minimal ingredients needed to make these easy soft pretzels. I'll highlight the key ingredients and how they can be substituted if needed.
- Self rising flour - This is the base of the dough and already contains baking powder and salt. If you do not have self rising flour, you can make your own. For every cup of self rising flour that you need combine 1 cup of all purpose flour and add 1 ½ teaspoons of baking powder and ¼ teaspoon of kosher salt. If you don't have kosher salt, use a pinch of table salt.
- Greek yogurt - Thick Greek yogurt creates a smooth dough and adds tenderness. Full fat yogurt works best, but low fat or nonfat can also be used. You can also use sour cream, but strain excess liquid first.
- Brown sugar - Adds subtle sweetness and helps the pretzels develop their signature color and flavor. I prefer dark brown sugar for more flavor, but light brown sugar will work.
- Pretzel salt - Classic pretzel salt gives that authentic look and flavor. Coarse salt or flaky salt can also be used.
- Baking soda - Used to create the baking soda wash that gives the pretzels their traditional crust and color. The baking soda is baked in the oven to increase its alkalinity, which is what creates the deep, dark brown color, shiny finish, and chewy crust that you want in a soft pretzel.
See recipe card below for a full list of ingredients and measurements.
Cynthia's Recipe Review
This no yeast pretzel recipe is dangerously easy to make. When they come out of the oven brushed with butter and sprinkled with pretzel salt, they taste exactly like the mall pretzels that smell amazing the second you walk past the food court.
Quick Recipe Video
Step-by-Step Instructions
Making these soft pretzels is surprisingly easy. Follow along with the step by step photos to see exactly how the dough comes together and how to shape the classic pretzel twist.
Prep the baking soda wash: Preheat oven to 300°F. Line a sheet pan with aluminum foil and spread the baking soda evenly across the pan. Bake for 1 hour. Whisk the baked baking soda into 4 cups of cool water until dissolved. Can be made in bulk and stored indefinitely in an airtight container in a cool, dry pantry. Increase oven temperature to 400°F.
Step 1: In a large bowl, stir together the self rising flour and brown sugar.
Step 2: Add the Greek yogurt and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface.
Step 3: Knead for 1 to 2 minutes until smooth. You can also do this in your stand mixer using the dough hook attachment, although the dough may be more sticky. Cover dough ball and let rest for 15 minutes.
Step 4: Divide into 8 equal pieces of dough. Roll each piece into a long rope measuring about 15 to 18 inches.
Step 5: Shape the rope into a "U" with the ends pointing away from you.
Step 6: Cross the ends over each other about 2 inches down their length.
Step 7: Twist the crossed ends once.
Step 8: Fold the twisted ends down onto the bottom curve and press gently to adhere.
Step 9: Using a spider strainer or spatula, dip each pretzel into the baking soda wash for 15 to 20 seconds per side. Let excess drip off and place on a parchment lined baking sheet. Bake no more than 4 pretzels per pan to allow for complete browning on all sides.
Step 10: While still wet, sprinkle with pretzel salt. Bake at 400°F for 20 to 25 minutes until deeply golden brown.
Finish: Use an oil sprayer, or a pastry brush, to apply melted butter while warm if you want that classic mall pretzel flavor. Serve warm with mustard or cheese sauce.
Cynthia's Helpful Tips
- Use thick yogurt - Greek yogurt must be thick for the dough to work properly.
- Rest the dough - Allowing the dough to rest for 15 minutes makes shaping easier.
- Shape evenly - Rolling ropes to an even thickness helps the pretzels bake uniformly.
- Do not skip the baking soda bath - This step creates the classic pretzel color and flavor.
- Butter while warm - Brushing or spraying with butter right after baking gives that authentic mall pretzel shop taste.
Recipe FAQs
I tested this recipe numerous times and found that, because this is such a soft dough, boiling can make it overly sticky/gummy or cause the pretzels to fall apart.
Yes. You can use coarse kosher salt, flaky salt, or even everything bagel seasoning.
Yes. Simply cut the ropes into small pieces instead of shaping pretzels.
Store at room temperature in a container with the lid slightly ajar, or covered with a light kitchen towel, for up to 2 days. This will help prevent the salt from melting.
Warm in a 350°F oven for about 5 minutes or until heated through.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Easy Three Ingredient Soft Pretzels (Greek Yogurt Dough)
Recommended Equipment
- 2 Large sheet pan bake 4 pretzels per pan
Ingredients
For the baking soda bath
- ½ cup baking soda
- 4 cups cool water
For the pretzels
- 3 cups self rising flour
- 2 tablespoons brown sugar
- 2 cups Greek yogurt
- Pretzel salt
Instructions
Prep baking soda bath
- Preheat oven to 300°F. Spread baking soda on a foil lined sheet pan and bake for 1 hour. Whisk into 4 cups cool water until dissolved. Increase oven to 400°F.
Make pretzels
- In a large bowl combine self rising flour and brown sugar. Add Greek yogurt and stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 1 to 2 minutes until smooth. Let rest for 15 minutes.
- Divide the dough into 8 equal pieces. Roll each piece into a rope about 15 to 18 inches long.
Shape and bake (see photos in blog post)
- Form into a "U" shape with the ends pointing away from you on the counter.
- Cross the ends over each other about 2 inches down their length.
- Twist them once.
- Fold back down onto the bottom curve and press gently to adhere.
- Dip each pretzel in the baking soda wash for 15 to 20 seconds per side.
- Place on parchment lined baking sheet and sprinkle with pretzel salt.
- Bake at 400°F for 20 to 25 minutes until deeply golden brown.
- Brush or spray with melted butter while warm for classic mall pretzel flavor.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
Store at room temperature in a loosely covered container for up to 2 days. Reheating
Reheat in a 350°F oven for 5 minutes or until warm.
Considering the very little I had on hand, this recipe is very substitution friendly and offers good tips to work around things when you're short on ingredients. They tasted great, a little tricky, you'll definitely need to make them more to get the hang of it.
Oh my gosh I love that my recipe worked for you and that my tips and tricks were so helpful ❤️